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4. Take a wok, pour olive oil into the sausage other than
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the sausage, fry until the surface wrinkles, put garlic and

onion fry until golden, scoop a spoonful of soup from the

stew pot into the wok, the garlic Mix well and then back to

the stew pot, small fire stew 2 hours(取一炒鍋，倒入橄欖

油，放入血腸以外的其他香腸，煎至表面皺起，放入大蒜

和洋蔥炒至金黃，從燉鍋中舀一勺湯汁放入炒鍋，將大蒜

拌勻後再倒回燉鍋內，小火燉2小時)

5. When the pot is added as needed, the sausage contains

enough salt(起鍋時根據需要加鹽，一般來說，香腸類所含

的鹽分足夠)