The sausage is especially famous in Guangdong and Sichuan. It is slightly sweeter in Cantonese style, more spicy in Sichuan or spicy or smoked. No matter how it is done, it’s my favorite... Qiuqiu said that the sausage is given to me in the air, wait...hehe, Used to make sausages and clams.
Wash the celery and remove the scalpel. The fungus is washed and removed to the roots. The sausage usually steams for 20 minutes. The latter is cooked until the chopsticks can be easily inserted and sliced.
Put the oil in the pot warm and sauté the onion, put the celery and stir fry for a while, add agaric, adjust a little salt, and finally add the sausage to the celery, add a little chicken to the pan.