1. The sausages are made in-house, and the selected pork belly is just right to be fat and thin. The sausages made this way have a good taste and are not greasy. Sausages are soaked in water two or three hours in advance for later use. Remove the stems of snow peas and wash them.
2. Mince ginger and crush garlic. Ready to use.
3. Wash and take out the sausage after soaking.
4. Cut the sausage into thin slices diagonally.
5. Put a little oil in a pot and slowly saute the pepper and ginger garlic on low heat. If you like spicy food, you can add some dried chilies and sauté together, and the red and green colors are also beautiful.
6. Put the sausage into the low heat and stir-fry slowly, until the oil and aroma are gradually obtained.
7. When the sausage is slowly stir-fried, set up a separate pot, put water in the pot, add a little salt and oil after the water is boiled, and then put snow peas in the blanching water. Take out the cold water for about a minute and drain the water at a speed. The blanched snow peas are beautiful in emerald green.
8. When the sausage is stir-fried until it is slightly rolled up, it is almost the same, and then put some cooking wine along the side of the pot to remove the fishy.
9. Put snow peas in and stir fry together, put light soy sauce, five-spice powder, and some chili noodles. There is no need to add salt. The sausage itself is salty, so it will be just right after adding snow peas. The snow peas are almost cooked in about two minutes. Don't fry for too long, otherwise the snow peas will be too soft and have no taste.
10. Finally, add some chicken bouillon to enhance the flavor, and then add some chive froth.
Tips:1. Snow peas must be fully cooked before they can be eaten, otherwise poisoning may occur. 2. Snow peas are mainly eaten in pods, so don't choose too wide or thick when you buy them. They are not chewy, and you should choose the ones that are uniform in size and green in color.
