Fried sausage with fungus and egg

Overview

Sichuan spicy sausage is a popular dish among diners. The twelfth lunar month of each year is a good time for every household in Sichuan to make sausage and bacon. Once it is ready, it is hung outside the window or on the balcony to dry. Sichuan spicy sausage has a unique flavor due to the addition of chili noodles and Sichuan pepper noodles. Every year during the twelfth lunar month, I make a lot of sausages, give some to relatives and friends, and put the other in the refrigerator. I enjoy them slowly throughout the year. I usually don't want to eat them, because guests at home always like to take a bite of the sausages we make ourselves, so when friends come over, I cook two sections. When I cut them, everyone wants to grab a few pieces to eat. Today I used fungus and eggs, mixed and stir-fried, and the taste is quite good.

Tags

• hot dishes
• dried fungus
• egg
• garlic cloves
• onions
• peanut oil
• sausage
• ginger
• red bell pepper
• salt

Ingredients

Steps

1. 1 raw materials. Soak the fungus in cold water, beat the eggs with a little salt and set aside. Apply alkaline surface to the surface of the sausage and clean it

   

2. 2 Sausages are cooked in the pot

   

3. 3 Chop onion, ginger and garlic into mince

   

4. 4 Red bell pepper cut into strips

   

5. 5 Clean the fungus, tear it into small pieces and squeeze out the water

   

6. 6 Slice the cooked sausages and you can eat them directly at this time

   

7. 7 Put oil in the pan and fry the eggs and set aside

   

8. 8 Put oil in a pot and sauté minced onion, ginger and garlic

   

9. 9 Add red bell pepper and stir-fry

   

10. 10 Add the fungus and stir-fry until cooked, add salt to taste

    

11. 11 Add sausage and stir-fry

    

12. 12 Pour in the eggs and mix well

    

13. 13 It’s out of the pot