How to stir fry pickled Chinese cabbage with fat sausage

Health benefits

Jiuhuang: Promoting Blood Circulation

Cilantro: Nourishing the liver

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

500g Fat Intestine

Pickled Chinese cabbage 50g

50g of chives

One scallion

One cilantro

3 slices of ginger

2 small chili peppers

Half a spoonful of cooking wine

Half a tablespoon tomato sauce

Half a spoonful of soy sauce

How to stir fry pickled Chinese cabbage with fat sausage

1. Cut fresh sausages and boil them in boiling water for one minute. Remove and set aside for later use

2. Cut ginger and scallions freely

3. Stir fry ginger, chilli and onion in hot oil, and then stir fry pickled Chinese cabbage for half a minute after slight discoloration

4. Stir fry the fat sausage over high heat for half a minute, add wine, add chives, stir fry for another half minute, add soy sauce, tomato sauce, stir fry well, sprinkle with chopped green onions.

Tips

It is best to stir fry over high heat throughout the process. If it is dry, add an appropriate amount of water.

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