Snow Vegetable and Sausage with Douban

Sausage is a food that utilizes very ancient food production and meat preservation techniques. It grinds the animal's meat into strips and then stuffs it into tube-shaped cylindrical foods made of intestine. Sausage is made from pig or sheep small intestine, stuffed with meat ingredients adjusted with taste. Chinese sausage has a long history, and there are many types of sausage, mainly divided into Sichuan flavor sausage and Guang flavor sausage. The main difference is that Guang flavor is sweet and Sichuan flavor is spicy. In the past, sausage was made as a food before the New Year, and now it can be eaten anytime of the year.

Ingredients: 200g Douban, 1 bundle of pickled vegetables, half sausage, 2 small spoons of sugar

How to make Snow Vegetable and Sausage with Douban: Clean the Douban. Cut the sausage into dicing, heat 3 spoons of oil in a pan (when cooking snow vegetables, you must add plenty of oil, twice the amount of usual frying oil), fry the sausage until colored. Add chopped snow vegetables and stir-fry for 1 minute. Add the Douban. Sprinkle in 2 spoons of sugar and a small bowl of water, stir-fry for 2 minutes, the water will be absorbed by the snow vegetables and Douban. No need to add salt, the snow vegetables are already salty enough.

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