less than 30 mins
10 to 30 mins
In Guanghan town, Chengdu, I made a dish using our friend Jenny’s delicious xiang chang – Chinese sausages made from minced pork belly. This is how my grandmother used to prepare Chinese sausage in Taiwan – fried in a wok until crispy and served with raw garlic slices.
Take a trip to an Asian supermarket to find the more unusual ingredients in this authentic recipe.