1、中火锅内放入 油～20克 

2、加入廣式臘腸翻炒至油亮

3、加入燙好的花菜 及調料一起翻炒2分鐘

       再加入青蔥翻炒均匀出锅装盘．

Ps: 酱汁已加入水淀粉 请将其先搅匀再加入与食材拌炒

1. 生的或未煮熟的肉类、禽类、海鲜、贝类或鸡蛋可能会增加患食源性疾病的风险，尤其是当您有某些健康问题时，请您确保食物煮熟后食用。
   CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
2. 降低食源性疾病风险的最低烹饪温度要求：

Minimum cooking temperature requirements to decrease the risk of food borne illnesses:

Beet, Pork, Veal & Lamb Steaks, chops,

145 °F (62.8 °C) and allow to rest for at least 3 roasts minutes

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F (73.9°C)

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected