Braised bamboo shoots with Sichuan sausage

Braised bamboo shoots with Sichuan sausage

Introduction:

"Now there are many fresh bamboo shoots in the market this season. I have no resistance to bamboo shoots, mushrooms and fungus all the time, so I bought two to cook! The sausage is made by my father-in-law himself. My father-in-law is from Sichuan. He is spicy and uses local local local pork. The taste is really wonderful. When I go to Sichuan for the Chinese new year, their way of eating is very different from ours. Just steam and slice the sausage, but for us in Hunan, we must fry it together with chili. In addition, I have always wanted to maintain a weight of 80 Jin, so I'm also picky about eating. I want to be delicious and low in calories, so today's practice is less oil. Adding bamboo shoots rich in crude fiber can help the body digest sausage better. Because my mother-in-law has gone to Shanghai to take her baby with her. There is no woman at home. My father-in-law's sausages are a little fat this time. If you buy sausages on the market, you should be careful. Generally, you add a lot of minced fat

Production steps:

Materials required:

Spicy sausage: 2

Fresh bamboo shoots: 1

Onion: right amount

Green pepper: right amount

Salt: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy