Stir-fried pickled cabbage with cured pork and sausage [Home-style dish]

Rinse the pickled cabbage several times. If you don't like it too salty or sour, you can soak it for a while.

The sausages and cured pork need to be soaked in hot water for an hour beforehand. [There is also a simple and quick method: just wash them, add water and boil until the water boils, then reduce the heat slightly and continue to cook for five minutes. You can check with chopsticks or a spoon to see if they are soft, but not cooked through.]

Squeeze out the excess water from the washed pickled cabbage.

cut

Cut the sausages and cured pork as well.

Start by frying. Pour in twice the amount of oil you usually use for stir-frying. Then, add the sausage and cured pork and stir-fry.

Once the sausages and cured pork are almost cooked, add the chopped pickled cabbage and stir-fry.

It's done cooking! It's incredibly delicious. No seasoning is needed; the sausage and cured meat are already flavorful, and the pickled cabbage is both sour and salty. Adding anything else would make it too salty. [If the pickled cabbage is too salty or sour, you can add 1-2 tablespoons of sugar to neutralize it. This will add a touch of sweetness and improve the color of the dish. However, if you prefer it saltier, you can omit the sugar. Personally, I think it tastes good with or without it.]