Fried long beans with Cantonese Sausage

Fried long beans with Cantonese Sausage

Introduction:

"Sausage, commonly known as sausage, is a kind of meat product with Chinese characteristics, which is made of meat as raw material, chopped into small pieces, supplemented with auxiliary materials, poured into animal casings, fermented, matured and dried. It is the largest variety of meat products in China. Chinese sausage was created before the northern and Southern Dynasties, and the enema method, which was recorded in Qi Min Yao Shu of the Northern Wei Dynasty, has been handed down to this day. Sausage can be divided into three categories: raw sausages, also known as "white oil sausage"; old sausages and duck or pig liver sausage (collectively referred to as Runchang). The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are made in the same way except for the slightly different materials

Production steps:

Materials required:

Emperor sausages: 2

Long beans: moderate

Garlic: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other