1. Wash fresh empty vegetable stems.
2. Wash the Cantonese sausage and steam it in a pot for about eight minutes, then take it out and let it cool.
3. Cut the empty vegetable stems into small pieces and put a little salt to taste.
4. Cut into thin slices with an oblique knife.
5. Heat the oil (a little bit is fine), pour in the sausage and stir fry a few times.
6. Pour the empty vegetable stems and stir fry.
7. Stir-fry for about two minutes and turn off the heat.
8. Plate.
Tips:The vegetable stems are tasted in advance, and the sausage itself has a taste, so there is no need to add salt.
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