Caiyuan Fried Sausage
Overview
Yesterday I went shopping with LG in the countryside. The two of us went to a farmer's house and casually asked the hostess if she had any organic vegetables grown in her own vegetable field. The hostess enthusiastically took us to her vegetable field and told us to cut whatever we liked and pick whatever we wanted. Anyway, we couldn't finish it all at home. Looking at that A patch of green and vibrant vegetables, I couldn't help but think how beautiful they were. I harvested several kinds of vegetables. Before leaving, the hostess also gave me a handful of particularly plump cabbage sums. As we have been eating vegetables grown in greenhouses for a long time, it is really a blessing to be able to eat organic vegetables grown by farmers themselves. Today the cat cooked with the cabbage sum given by the hospitable hostess. Cai Yuan is a Cantonese term for cutting off the head and tail of the cabbage and only taking out the best part. Today’s dish of stir-fried sausage uses only the core bone in the middle of the cabbage, which is the crispest, tenderest and sweetest part. It can be used to stir-fry beef, meat slices, chicken slices, etc. It is a very versatile ingredient and is a dish suitable for all ages.
Tags
Ingredients
Steps
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Remove the leaves and skin of the cabbage, cut it into hob pieces, slice the sausage, cut the red pepper into rhombus-shaped pieces, and slice the garlic.
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After the pot is hot, add a little oil and stir-fry the sausage. When the fat part becomes transparent and has a slight burnt aroma, take it out and set aside.
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Add oil and saute garlic slices until fragrant.
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Add the heart stems and stir-fry until cooked through.
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Add appropriate amount of salt and sugar.
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Then add the red pepper and sausage and stir-fry.
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Before serving, use appropriate amount of oyster sauce and cornstarch water to thicken the sauce.
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Stir well over high heat and serve.
