蒸熟后的腊肠，那腊香酒香味特诱人，再配于蒜苗，咬勁十足，齿颊留香！
分量：3-4人份
需时：30 分钟
材料：
蒜苗 – 200克 （4支）
腊肠 – 2条
油 – 2汤匙
盐 – ½ 茶匙
准备功夫：
1. 蒜苗洗净，切横片
2. 腊肠去衣，洗净，切横片
做法：
1. 把腊肠放入含有滚水的锅内，大火蒸20分钟，待用
2. 烧热锅下2汤匙油，加入蒜苗，炒至深绿色，加水和盐，收干水，上碟
3. 把蒸熟的腊肠（连汁）加入蒜苗，完成
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Stir-Fried Leek with Chinese Sausage 蒜苗腊肠
Course: MainCuisine: ChineseServings
4
servingsCooking time
30
minutesThe fragrance of rice wine is irresistible if you are a Lap Cheong fans
Ingredients
200g leek
2 Chinese sausage
2 tbsp oil
½ tsp salt
Instructions
- Preparations:
- Wash and cut the leek
- Peel off the sausage’s skin, wash and cut it
- Steps:
- Add sausage into a wok with boiling water, steam it for 20 minutes and put aside
- Heat the wok, add in 2 tsp of oil, leek, fry until dark green and add water, salt, continue frying until it loses some water then serve it on a plate
- Add the steamed sausage into the fried leek, it’s done!
Recipe Video
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