Chinese Food
Sauteed dachshund with Tarragon
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The first month is Li, the second month is Artemisia, and the third month is wood burning. this folk saying shows the season of Li Hao. Now it's the best time to eat Li Hao. It can be stir fried, served with a variety of preserved dishes. What's more, Li Hao can always keep its unique taste - crisp, tender, mellow and soft. Whether it's a daily meal or a banquet, it's a delicacy. -
Cooking ingredients
Cooking Steps
Step1:Artemisia selengensis leaves, leaves a tender tip, pinches the old roots.
Step2:Clean and drain the selected tarragon. Then pinch it into small pieces by hand.
Step3:Slice the sausage. Slice the garlic.
Step4:Heat the pot. Put some oil in it. Stir fry the sausage.
Step5:Stir the sausages into oil. When the edges become transparent and curly, add the garlic slices and explode.
Step6:Open the fire. Pour in the tarragon and stir fry for about two minutes.
Step7:Add some salt to make it soft. Stir fry it for a minute or two.
Step8:Loading.
Step9:Sausages are slightly sweet. Artemisia is delicate and crisp. The whole family loves it.
Step10:Finished drawings.
Cooking tips:It's crispy and tender. It's best to pinch it by hand. Stir fry for about three or four minutes to maintain the best color and flavor. There are skills in making delicious dishes.
