Recipe for Qian-style Sausage with Baby Cabbage
This Qian-style Sausage with Baby Cabbage recipe requires no skill in controlling heat and no additional seasonings, making it perfect for those who prefer easy cooking. Preparation time: 15 minutes. The flavor profile is reminiscent of Sichuan and Hunan cuisines, yet it is a rare non-spicy dish within the Southwest Chinese culinary tradition. It is savory, fresh, and suitable for all tastes.
Estimated Cooking Difficulty: ★
Essential Ingredients and Tools
- Qian-style Sausage
- Baby Cabbage
Measurements
For 1 serving:
- Qian-style Sausage: 200g
- Baby Cabbage: 300g
- Water: 750ml
Instructions
- Add 750ml of water to the pot and bring to a boil over heat.
- Add the sausage and cook for 13 minutes.
- Add the baby cabbage and cook for 2 minutes.
- Turn off the heat and remove the sausage and baby cabbage.
- Cut the baby cabbage into segments and slice the sausage. Plate and serve.
Additional Notes
- Depending on the size of your pot, ensure there is enough water to fully submerge the ingredients. It is better to have excess water than too little.
- If you do not have a knife, you can serve the baby cabbage and sausage without cutting them.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.