Sichuan style fried spicy sausage

Steam the Sichuan sausage for 20 minutes until cooked through. Let it cool slightly, then slice it into thin, coin-shaped pieces, about 3-4mm thick.

Prepare the aromatics: slice the garlic thinly, julienne the ginger, and cut the white and light green parts of the scallion into 2 cm segments. Reserve the green parts of the scallion and cilantro for garnish.

Heat a wok over high heat until smoking. Add peanut oil and swirl to coat the wok.