Stir-fried Chinese Sausage with Chinese Kale----home-style Quick Hand Dishes

Stir-fried Chinese Sausage with Chinese Kale----home-style Quick Hand Dishes

1. Slice the sausages obliquely.

2. The leaves are separated, and the kale stems are cross-cut, as shown in the picture.

3. Blanch the kale in water (a spoonful of salt should be put in the water), add the kale after boiling the water, and blanch it for 1-2 minutes.

4. Remove the kale and drain the water for later use.

5. Pour a small spoonful of oil to moisten the pot, put the sausage to refine the oil (in the case of sausage fat), if not, fry the sausage directly.

6. After the bacon is half-cooked, put the kale into the pot over high heat, and fry until the aroma comes out, then add the salt to the pot.

Tips:

Don't add too much salt when frying sausages, because the sausages will get oily.
When blanching the kale, add salt or vinegar to keep the kale green.