Spicy Sauce Blood Sausage

Spicy Sauce Blood Sausage

　　Spicy Sauce Blood Sausage

　　　Main ingredient: Blood sausage or hot dog sausage

　　Side ingredients: Onion, carrot, dried chili

　　Seasonings: Worcestershire sauce, sugar, chicken bouillon, cooking oil

　　Method:

　　1. Wash the blood sausage, slice it, peel and wash the onion and carrot, then slice them into shreds; soak the dried chili until softened and shred it;

　　2. Heat a pan with oil, when the oil reaches 70–80% heat, add the blood sausage. Once the sausage puffs up from the heat, remove and set aside;

　　3. Leave some oil in the pan, heat it and stir-fry the shredded dried chili, onion, and carrot. When fragrant, add the Worcestershire sauce, sugar, chicken bouillon, and the fried blood sausage. Stir well and it’s ready to serve.

　　Characteristics: Delicious and mildly spicy, refreshing without being greasy.

　　Tip: Pay attention to the heat when frying the blood sausage; if cooked too long, it will become dry and hard.