Wineshark Cooking Class - Stir-Fried Preserved Sausages 炒臘味鬆

Ingredients (for 4):

• Preserved sausages - 2
• Preserved duck liver sausages - 2
• Bamboo shoots - 1
• Salt - dashes
• Sugar - dashes
• Pine nut - 1/4 cup
• Oil - 1 tbsp
• Water chestnut - 6
• Dried shiitake mushroom - 4
• Celery - 3 stalks
• Green and red chili - 1 each
• Spring onion (white section) - 2
• Garlic - 1 clove (cut into slices)
• Shallot - 1 (chopped finely)
• Salt - dashes
• Sugar - dashes

Procedures:

1. Wash the preserved sausages, then steam them on a plate under medium heat for 20 minutes. Remove and wipe dry with kitchen paper. 

2. Cut the preserved sausages into small pieces. 

3. Soak the dried shiitake mushroom in water until softened, then cut into small pieces.

4. Peel the skin of the water chestnut and cut into small pieces.

5. Remove the husk of the bamboo shoot and cut into small pieces.

6. Blanch the bamboo shoots in hot water, adding some salt and sugar, for about 2 minutes. Remove and drip dry.

7. Heat the wok and spread the bamboo shoot to dry them completely. Remove.

8. Remove the hard fiber from the celery, then cut into small pieces.

9. Remove the seeds of the green and red chili, then cut into small pieces.

10. Heat the wok and spread the pine nuts to toast until slightly yellow. Remove.

11. Heat the wok with oil, stir-fry the shallot for a while.

12. Add the garlic and shiitake mushroom, continue to stir-fry.

13. Add bamboo shoot and water chestnut, continue to stir-fry.

14. Add some salt and sugar to season.

15. Add the preserved sausages, continues to stir-fry.

16. Add celery and chili, continue to stir-fry.

17. Add the spring onion, continue to stir-fry.

18. Serve with the pine nuts scattered on top.