This dish can be fixed in ten minutes, it is very easy to get started, and it is time to go. Sausage is the sausage that my mother hangs in the New Year. It is spicy and spiced. If you are not used to this heavy taste, you can also use the sweet Cantonese sausage instead. You can adjust it according to your own taste.
Wash the garlic and cut it into small pieces of about 3 cm.
Garlic, dried chili chopped, garlic chopped
Pour the appropriate amount of salad oil into the pot, not too much, and some oil can be fried in the sausage. The fire, the oil smells up, turn into the medium heat, add the minced garlic, dried chili, and sausage stir fry, stir fry until the sausage looks like the oily bright edge is slightly browned and pour the garlic and garlic to stir fry. After the garlic moss is slightly discolored, add a teaspoon of soy sauce and continue to stir fry. If you feel that the pot is dry, you can add a little water. The time of frying the garlic moss is determined according to your preference. Personally, you prefer to eat a little bit, so the fried one is slightly longer. One point, put a proper amount of salt before the pot, the salt can be put less, because the sausage is salty, but the garlic will not light. Start the pan.
Personally, the finishing touch of this dish is that the tea spoon is soaked, it is both colored and flavored. If it is not put, it will not be so delicious. I used the gold label of Lee Kum Kee.