Stir-fried Sausage with Beans
1.
Cut the green garlic into sections diagonally, separate the leaves and stems, cut the green pepper into slices diagonally, and cut the ginger into shreds. Set aside
2.
Soak dried carob in warm water and cut into sections
3.
After one section of the sausage is cut into slices, blanch it with warm water and drain
4.
Put the oil in the hot pan. When the oil reaches 60% to 70% hot, add the green pepper, ginger, green garlic stem, add a little salt, and sauté
5.
Put the sausage and stir fry
6.
Add the dried beans and stir-fry evenly
7.
Add garlic leaves and stir-fry evenly. Because my sausage is smoked, it is not salty and has a little sweetness, so I added a little salt
8.
Add an appropriate amount of water, cover the pot, and simmer for 3 to 5 minutes. After it is flavored, add a little chicken essence to improve the flavor, and you can start the pan.
Tips:
1. The stem and leaves of green garlic should be opened separately, because the stem of green garlic can increase the fragrance, and although the garlic leaves can also increase the fragrance, it is not as good as the stem, and if added too early, the garlic leaves will turn yellow.
2. If the sausage is salty and the taste is weak, you can add no salt
3. Dried beans can’t be soaked too soft, otherwise they won’t absorb the flavor of sausage. Dried beans can’t be fried alone, they should be fried with meat.
