Sausage Rice
1.
Pick the selected green cabbage heart, wash it, and rinse the sausage. Prepare the materials.
2.
Shred the greens. Cut the sausage into thin slices.
3.
In a clean, non-level pan, turn on medium heat and pour in corn oil.
4.
After the oil is warm, pour in the sausage and stir fry for a while.
5.
Pour shredded green cabbage and stir-fry with a spatula. Stir until the greens become soft.
6.
Pour in rice and continue to stir fry. Flip the pot with the left hand.
7.
Press the rice with a spatula to spread, so that the rice and green cabbage are mixed evenly.
8.
The whole process is about 6 minutes, and finally add salt to taste.
9.
Stir-fry well and take out the pan after 30 seconds.
10.
start! Aci Sauce Sausage: A "three-no" sausage that dare not put MSG, no additives, no smoke.
Tips:
1. Those who like to add carrots can also add some diced carrots and stir fry together.
2. When the sausage is started, it should be sealed and frozen, and it can be stored at room temperature without opening. Vacuum packaging and outer packaging bags are good.
3. When cooking, rinse well and take it directly.
