Stir-fried Sausage with Hang Pepper

Name: Stir-fried Sausage with Hang Pepper
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Sausage; 100g Hangjiao; 1 piece Garlic cloves; Some oil; a little Chicken noodles; a little Sugar

by Easy to cook

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

4

After the radish fried with dried radishes made last time, the family suggested to try another package of Wangjia five sausages. I usually cook Cantonese sausages. I like to put them in a rice cooker, bake them with rice and then slice them. , Eat directly, retain the original flavor, but this Hunan sausage is smoked. To be on the safe side, wash the sausage first, then put it in the pot and cook for 15 minutes, pick up the slices and stir-fry with the peppers. When I was frying the sausages, the spicy taste spread in the kitchen, and it made me sneezes several times in a row. Although it smelled spicy, it tasted not spicy at all. LG said that the Hunan cuisine I made was very good.\(^ o^)/~, he said that the dish in front of him was better than the small stir-fry in the Hunan restaurant. There is still a little sausage left. Next time I will try the braised meat rice. I guess it tastes great~

Ingredients

Stir-fried Sausage with Hang Pepper

1. Prepare ingredients, Hang pepper, garlic cloves, millet pepper, sausage;

2. Wash the sausages, put water in the pot, add the sausages to a boil and cook for 15 minutes;

3. While cooking the sausage, wash the peppers, peel the garlic cloves, and smash;

4. After the sausage is cooked, take it out and rinse with water;

5. Cut the sausage into thin slices;

6. Heat a pan, add an appropriate amount of oil, pour in the minced garlic and sauté;

7. Add chili shreds and stir fry evenly;

8. Pour in the sausage slices and continue to fry for a while;

9. Sprinkle a little water;

10. Add sugar and chicken powder, stir-fry the ingredients evenly, and then shovel it up.

Tips:
Tips for food: The sausage is easy to slice after being cooked in the pot, and it can also remove the excess oil and saltiness. The Hunan sausage is more salty, and the whole dish does not need to add salt or soy sauce. Add a little before serving. White sugar improves the taste and also neutralizes the saltiness.