1. Slice the celery with a diagonal knife, cut the onion into long pieces, slice the sausage, shred the ginger, and slice the garlic for later use.
2. A close-up of the main and auxiliary ingredients, the carrots were used as the seasoning oil before, and the oil was used for later use.
3. Add a little salad oil to the pan, add the sausage slices and fry.
4. Fry until the sausage is spit out and set aside.
5. Add ginger and garlic and sauté until fragrant.
6. Add celery and onion and stir fry.
7. Add carrot slices and stir fry.
8. Add thirteen incense, salt, soy sauce, a little sugar for cooking wine.
9. Add the sausage slices, stir-fry evenly, add MSG to the pan.
10. Plate.
11. close up.
12. Serve.
13. Sichuan sausages are not as fragrant as Cantonese sausages...haha.
Buy on JD
Buy on Amazon