1. Take out the leftovers and wash the leaves. Cut the sausage into small hobs, separate and shred the stems and leaves, separate the egg liquid, and beat the rice (the particles are distinct).
2. Heat both the wok and the pan, add oil and sausages separately (the sausages in the pan can be ignored), add rice to the wok, turn it over twice, add the egg liquid and quickly fry it into a shape as shown in Fig. 3 .
3. At this time, the fat in the sausage is basically cooked (the fat comes out of oil), add rice with the shredded coles, stir fry ~ stir fry! Add a little light soy sauce and it's ready to be served.
Tips:When the two pots are operated together, they will be out of the pot very quickly. Friends who can't operate it can fry the sausage first when preparing the dishes.
