Chinese Food
Sauteed Chinese sausages and bacon with mustard stem
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Bacon is a kind of Chinese bacon. It is usually pickled in the lunar month, so it is called Bacon . Sausages are also called sausages. Why were they called sausages? Because the traditional time of sausage making is in the cold winter, so it's called dachshund. Now it can be produced all year round regardless of seasons. Chinese sausages are very famous in the world. The sausage made of Chinese formula and technology is called Chinese Sausage by foreigners. Dachshund and bacon didn't arrive at the end of the year. Haha.. Last week, my hometown sent some home-made bacon. I bought another bag of eight Fen thin and two Fen fat sausage. Eating sausages and bacon fried mustard stem. Eating the taste of Chinese New Year. Because Chinese New Year. There must be sausages and bacon on the table
Cooking ingredients
Cooking Steps
Step1:Ready. Sausage, bacon, mustard stem, garlic, red pepper, green pepper, ginger.
Step2:Slice the sausage and bacon.
Step3:Peel and cut the mustard stem.
Step4:Peel and slice the garlic. Ginger slices.
Step5:Take the red pepper and green pepper to the bag, remove the seeds and cut them.
Step6:Put ginger and garlic in the oil pan for a few seconds.
Step7:Put the sausages in the pot. Put a little vinegar in it. Stir fry until the oil is out. (if you don't put vinegar, you can also put a little cooking wine. If you don't put any vinegar, you can also put some cooking wine.
Step8:Put the Chinese bacon and Dachshund into the pot and stir fry for a while. Then put a little hot water on it. Cover the pot and make the Chinese bacon and the Chinese cabbage stem soft.
Step9:When the water in the pot is almost collected, stir fry the peppers.
Step10:Stir fry with a little soy sauce. Sausages have their own flavor. So don't put too much soy sauce.
Step11:Serve. Hahahaha.
Step12:It's very delicious. It's a rhythm to eat more rice. Hee hee.
Cooking tips:1 - when buying the mustard stem, you should choose the tender one. Otherwise, you will eat a lot of dregs. Mustard stem has a thick skin. There is not much left after peeling. You can buy more if you like. Or you can replace it with celery. 2 - when sauteed dachshund, put some vinegar to remove fishiness and greasiness. (it's similar to cooking wine, so you don't need cooking wine anymore.) sterilization. The color is better. But you can't put too much. 3-remember to add the water in step 8. In this way, you can suck some water into the hard cured meat. It won't be very hard to eat. It also gives the stem plenty of time to soften. 4 - the last step is to control the amount of soy sauce and avoid too salty. Sausages and bacon have their own flavor. Mustard stem will absorb part of the flavor in the process of frying. 5-red and green pepper can make the color match of the dish brighter. It's a little spicy. It's very delicious. There are skills in making delicious dishes.
