Wash the green beans, remove the two ends, and remove the old tendons; the sausages are soaked in warm water for five minutes, then cut into pieces.
Add water to the pot and boil, add the green beans, and then drain and drain.
Pour a little oil into the pan and heat it. Add the minced garlic and sauté. Pour the sausage into a little cooking wine and soy sauce. Stir fry for 1 minute.
Pour the right amount of oil into the pot, stir in the minced garlic and green beans. Stir-fry to the green beans, the skin is slightly wrinkled, a little 'tiger skin', add the right amount of salt to taste. At this time, enter the sausage slices, stir fry evenly, continue to fry for about 3 minutes.
Generally, you can buy Cantonese sausages in supermarkets. The green beans contain a large amount of saponins and hemagglutinin, so they must be cooked thoroughly before cooking, otherwise they are prone to poisoning.