腊肠用水清洗干净表面，切成薄厚均匀的片状，如果想要炒出的腊肠肉质不散，可以先将腊肠煮15分钟，之后再切片，我贪图省力就直接切了。
蒜苔，胡萝卜洗净，分别切段和切片备用。除了蒜苔炒腊肠以外，大蒜叶炒腊肠也是一道非常不错的美食。
锅中烧水，加盐煮开，水开后下入蒜苔和胡萝卜片，焯烫20秒，这么做的目的是为了使蒜苔的颜色更加翠绿不会发黄。
焯烫好的蒜苔捞出，沥干水分待用。
因为腊肠本身含有油脂，所以我们把锅烧热后倒入一点点油即可，倒入腊肠翻炒，将腊肠白色的油脂煎至透明状。
炒出香味后下入蒜苔和胡萝卜片翻炒，沿着锅边淋入料酒，下入盐，生抽调味，白糖提鲜。腊肠本身含有咸味，调料可以比平时少放一点。
继续翻炒，炒至蒜苔断生即可。
大家可以看到，底下一层红油，闻着非常的香。
刚吃到嘴里是一股咸香味，细嚼几口之后，麻辣味随之而来，让你的味蕾不自觉的分泌口水，然后是一股淡淡的烟熏味，配上白米饭，唇齿留香，越嚼越香，好吃又下饭。
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