30 Pounds of Cured Sausage: How to Eat, Mother-in-Law Pairs it with Two Dishes, Taste is Perfect

Start consuming stockpiled rations, how to eat 30 pounds of cured sausage? Neighbor says: best pairing

Every year before the Spring Festival, a lot of things are prepared, in addition to some for personal consumption. The rest are for entertaining guests and visiting relatives and friends, and in previous years, they usually gave some distinctive local specialties. Later, the mother-in-law considered that there were too many things and they were easily spoiled, so this year she ordered 30 pounds of homemade cured sausage from her neighbors. She originally wanted to reserve 10 pounds for herself, and the remaining 20 pounds would be distributed to relatives and friends when visiting them.

Then, due to the special circumstances this year, everyone knew the result. Finally, they could only eat it themselves. After eating cured meat a while ago, they have been consuming cured sausage these days. Fortunately, cured sausage is not a vegetable or fruit, and it has been stored for a month without any impact.

Thinking about how to eat it, mother-in-law cooked a bowl of porridge and stir-fried a small dish today to match. Personally, I think the taste is very refreshing and fragrant, very suitable for eating with cured sausage. I have always thought that chili peppers and garlic sprouts are a perfect combination, but I didn't expect that the leek I grew in my own yard would be completely no worse than garlic sprouts. The taste and texture are really amazing, so I ate a plate of leek and cured sausage with a bowl of porridge. Therefore, I wanted to share this simple home-cooked meal with everyone. If you have cured sausage and leek at home, why not try to stir-fry it?

Leek and Cured Sausage

Ingredients: 4 pieces of Cantonese cured sausage, 1 piece of leek, 2 stalks garlic sprouts, 1 chili pepper, 3 cloves garlic, 1 teaspoon of flavor enhancer, 1 teaspoon of salt, 1 teaspoon of white wine

Steps:

1Cantonese cured sausage and general cured sausage are completely different, especially compared to Hunan and Sichuan cured sausages, which are completely different. As for which cured sausage is tastier, it completely depends on personal preference. The Cantonese cured sausage recipe is quite elaborate, first is the proportion of fat and lean meat. Second, you must also pay attention to the ingredients and white wine, and finally dry it. The characteristic of Cantonese cured sausage is that it is fat and lean and just like pork belly, and secondly it is relatively sweet and has a faint aroma of wine.

2The best pairing for cured sausage besides garlic is chili peppers and garlic sprouts. After washing the garlic sprouts clean, cut them into oblique segments, and slice the chili peppers and chop them into irregular pieces.

3Cut a small piece of leek into thin slices and beat a few cloves of garlic into minced garlic for use.

4Heat oil in a pot and stir-fry fragrant garlic cloves and chili flakes, then add cured sausage slices and stir-fry.

5After stir-frying for a few times, pour in leek slices and quickly increase the fire and splash in a spoonful of white wine along the edge of the pot.

6Finally add garlic sprouts and add seasonings, stir-fry for a few times and then take it out of the pot.

7A quick and easy dish is ready, fragrant and simple and really down-to-earth. Try it!

Landlord Tips:

1Cantonese cured sausage is very easy to cook, do not stir-fry for too long to avoid affecting the taste.

2A little high-proof white wine will smell more fragrant

3Cut leek slices thinly so that it is easy to cook and crispy

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