Stir-fried pork sausage

Overview

The rainy season is here in Lijiang, and it will be a little cold when it rains. So let’s eat something spicy today.

Ginger slices, garlic slices, Sichuan peppercorns, dried red chili peppers, and mint leaves are set aside.
Buy the sausage, wash it and cut it into hob pieces for later use.
Cut green onions into sections.
Heat a dry pan, pour in the fat intestines, add appropriate amount of salt and stir-fry over medium heat to release the oil.
The sausage has been fried with a lot of oil and looks very dry and yellow. At this time, turn off the heat and take out the fat intestines.
Remove and put on a plate for later use.
There is still a lot of oil left after removing the fat intestines. Continue to heat until 50%.
Add the red oil bean paste and stir-fry until the rich aroma comes out.
Add dried red pepper, garlic slices, ginger slices, Sichuan peppercorns, and chicken essence in sequence and saute until fragrant.
Pour in the sausage and stir-fry for two minutes to absorb the flavor.
Add mint leaves and stir-fry twice. (Mint leaves can remove fishy smell and absorb oil, and the inside is very fragrant. I put too little here, it would be better if there were more mint leaves)
Add the green onions and stir-fry, turn off the heat and serve. Mmm, it's really delicious and crunchy.