How to ask for a sausage, how to do braised sausage A simple way to braised sausage

Ingredients. 1 pair of small intestine.

5 garlic, 1 piece of ginger, 1 monk fruit, 1 angelica, 1 cinnamon, 1 bay leaf, 1 star anise, 2 dark soy sauce, light soy sauce, appropriate amount of sugar. Steps.

Wash the small intestine and cut it into sections with scissors, if you want to set out the small intestine circle, it will be longer, I like the small one, so I cut it short, almost 60-70 inside.

Sleeve method: (This has to be operated with both hands, and there is no way to take pictures by yourself).

1. Prepare a pair of chopsticks.

2. Grab the random end of the small intestine with the left hand, which is called the "head" here. Grab the other end of the small intestine with your right hand, and call it the "tail". Put the "tail" in the "beginning" in your left hand, and use chopsticks to put the "tail" into the depth of the "head".

Because it is relatively slippery, it is difficult to get at first, and it is often loaded into a small section, and it slides out again if you are not careful, so it is easier to get with the help of chopsticks.

3. After the "tail" is put into the depth of the "head", the chopsticks can be removed. Swap your hands, use your right hand to tightly pinch the outer edge of the "head" with your thumb, press clockwise with your left hand to half-support and half-stroke, and tighten the "tail" that has been set inside to the inside, and the circle will become smaller and tighter. Until it can't move, it means that the small intestine has been tightened layer by layer.

Put the set of small intestines and put them in the broth first.

Waterlogging out for later use. Prepare the marinade. It is the basic material for ordinary halogen. I use whatever I have at home.

Put the sausage into the brine with the marinade and marinate.

Bring to a boil over high heat and reduce the heat.

20-30 minutes is enough. The marinade has shrunk a lot. It's the first time I've done it, and I don't know if it's too much or if it's just like that, it's going to shrink a lot?

Just get out of the pot, serve hot, fragrant and delicious. Cut it open, and the marinade also flows out.

There is not only the original fragrance of the marinade, but also the small intestine is set up layer by layer, and there is a little fat between the layers, dipped in juice, fat but not greasy, like eating back to the pot meat, there is a full sense of satisfaction.

When the intestines are cold, the fat inside will be white, and you can put it in the refrigerator. Take it out and cut it when you want to eat it, and then fry it again and it will be delicious again.

It goes well with a lot of dishes. This time it's sautéed celery. You can also stir-fry leeks and stir-fry peppers.

In our Xianyou, sausage is a good appetizer. It goes well with white rice.

Here's how:

1. Prepare a chopstick, grab any end of the small intestine with your left hand, referred to as "head", and grab the other end of the small intestine with your right hand, referred to as "tail". Put the "tail" into the air into the "head" held in his left hand, and use chopsticks to put the "tail" into the depths of the "head Xiaomin";

2. After putting the "tail" into the depth of the "head", exchange the hands, tightly pinch the outer edge of the "head" with the thumb of the right hand, press the clockwise half-support and half-stroke with the left hand, and tighten the "tail" that has been set inside until the small intestine is all tightened;

3. Put the set of small intestines, first put them in broth, and then remove them for later use;

4. Prepare the marinade, put the sausage into the brine with the marinade, boil the water first, and then turn to low heat;

5. Cook for 20 to 30 minutes.

Introduction: I believe that pig intestines are no stranger to everyone, especially during the Chinese New Year, pigs will be killed from door to door, and it is a dish on the table, many people like to eat pig intestines, but there are also many ways to eat pig intestines, each method is different, the taste is not the same, there may be many people who have tasted the sausage in the farmhouse meal, but they don't know how to make this food at home, and I will introduce the practice of sausage to you.

Ingredients:

1000 grams of pig intestines, 400 grams of flour, 60 grams of chili noodles, 50 grams of refined salt, 40 grams of fennel seed noodles and Sichuan pepper noodles.

Production process:

1.Wash the pork intestines, cut them into segments about 1 meter long, turn out the intestinal wall with chopsticks, and scrub them with flour to remove the smell; Rinse twice with clean water, drain and put into a basin; Add chili noodles, Sichuan pepper noodles, fennel noodles and refined salt and mix well; Turn the intestines over again, hold one end of the intestine with the left hand, open the intestine opening, and put the other end of the intestine into the left intestine with the right hand; Roll out the intestine rings with your hands that are as tight as the mouth of a small bowl and let them dry.

2.Put the pot on medium heat, pour cold water, boil the lower intestine for 1 hour, remove after cooking, slice and put on a plate.

Features of this dish:

The color is dark red like ham, the taste is salty, spicy and fragrant, and it can be stored for a certain period of time without changing the taste.

The above article describes the practice of sausage in detail for you, I believe you have a deeper understanding of sausage, this delicious, but also the New Year's will only eat the food, now you can make it at home, I believe everyone is now eager to try, hurry up and take action.

Ingredients: pork intestine, angelica, ginger, rice vinegar, star anise, cloves, pepper, cinnamon, dried chili, nutmeg, monk fruit, salt, grass cardamom, bay leaf, green onion, balsamic vinegar.

Step 1: Buy the pig's small intestine according to your needs, and then disassemble the entire set of small intestines to remove the fat attached to the surface.

Step 2: Repeatedly scrub the surface of the small intestine with water, rice vinegar, balsamic vinegar and salt until there is no peculiar smell on the surface, cut the small intestine into 80 cm long, or choose the length according to your needs.

Step 3: Turn the small intestine over with chopsticks and wash it repeatedly with the previous step to remove the smell.

Step 4: Use chopsticks to hold the top of the small intestine, put the end on the top, and after all the insertions, use your hands to repeatedly tighten the annular small intestine, like a greedy snake to eat itself.

Step 5: Use a toothpick to fix the small intestine.

Step 6, put the set of small intestine into ginger slices water Chinese fire slow cooking, rapid fire is easy to cause the intestinal air burst, cooking can also be appropriate needle to relieve pressure on the small intestine, be careful not to be scalded by the squirting soup.

Step 7: Semi-finished products are out of the pot, and then the toothpick is pulled out after cooling, and it is easy to burn when hot.

Step 8: Put all the dry seasoning into the pot, add an appropriate amount of sugar, and simmer for one hour.

Step 9: The finished product is out of the pot.

1. Ingredients: 500 grams of small intestine.

2. Auxiliary materials: appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of chives, appropriate amount of spices, appropriate amount of chili pepper (red, sharp, dry), appropriate amount of fontanelle jelly.

3. Prepare the ginger, garlic and chili peppers.

4. Rub the small intestine with salt.

5. And put it on a chopstick, wear it from one end to the other end, and form a circle with Wang.

6. Then blanch in water.

7. Remove the oil from the pan and add ginger, garlic and chili pepper to stir-fry until fragrant.

8. Then pour in the sausage and stir-fry.

9. Add an appropriate amount of cooking wine.

10. Add an appropriate amount of spices.

11. Add fontanelle to freeze.

12. Add an appropriate amount of water.

13. Add a little dark soy sauce and light soy sauce.

14. Cook over high heat first, then turn to low heat and cook.

15. If it's not salty enough, add a little salt.

16. Finally, add an appropriate amount of chicken essence.

17. Dou Jing waited until the soup was almost dry, sprinkled with chives, and then the pot was ready.

How to make a sausage.

One. Preparation method of pig sausage 1When selecting materials to make pig sausages, fresh pig small intestines should be used, rather than pig large intestines.

This is because the pig's large intestine has many wrinkles, which is not easy to set, and the large intestine is thicker, it is not easy to mature when cooked after nesting, and even if it is matured, the slice is not beautiful. In addition, do not use the small intestine of pigs that have been placed for too long or have been quick-frozen. 2.

Before cleaning the pig's small intestine, the grease on it should be removed. When tearing the intestinal oil, use light force to avoid tearing the small intestine. When cleaning the small intestine, vinegar and flour should be added, rubbed several times, rinsed with water, and then the small intestine should be turned over and cleaned in the same way to remove the fishy odor, and then dried with a clean rag and then flipped back.

3.After the marinated pork intestine is cleaned, add an appropriate amount of ginger slices, green onion knots, refined salt, white wine, and pepper to marinate for 2 hours. 4.

Set the pickled pig small intestine cut into 1 meter long segments, tie a knot at one end, stuff one end of the knot into the other end, pinch the edge of the intestinal end without knotting with the left hand, and pinch the knot that has been stuffed into the intestine with the thumb and index finger of the right hand, pull forward in the intestine, and continue to plug forward when the intestinal knot clamped by the right hand goes to the port of the left hand in the intestine, which is the second layer of the beginning of the nesting. In this way, it is repeated round and round until it can no longer be put in, and the tight circle-shaped sausage is made.

The raw material of the mantle is the small intestine of pigs. Method: Clean the small intestine first, then set the complete set of intestines, and use a few holes in the sleeve to pierce a few holes. Put the sausage in the brine for an hour and a half and boil to taste. Cut into thin slices with a knife, stack them on a plate in a ring shape, and steam them thoroughly to eat. <

The raw material of the mantle intestine is the pig small intestine, which provides fatty acids, heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia. Its taste is sweet and salty, and its nature is flat. Method:

After cleaning the small intestine first, the intestine is set into a complete intestine, and several holes are pierced with a sign in the sleeve. Put the sausage in the brine for an hour and a half and boil to taste. Cut into thin slices with a knife, stack them on a plate in a ring shape, and steam them thoroughly to eat.

1. The small intestine should be cleaned repeatedly. When Qing Heming washes the small intestine, he should turn it over, and then add salt, vinegar, and sweet potato powder to grasp and pinch with his hands. After the cleaning is completed, the complete set of intestines can be set. Before boiling, it is necessary to pierce a few holes in the sausage to make the sausage taste better when it is boiled.

2. Brine is the key to the intestine. With bone broth and old hen's broth, add star anise, cinnamon, green onions, and ginger juice according to the amount of water. After an hour and a half of boiling, it can be flavored.

In order to maintain the taste of the sausage, there are no grease stains on the surface, and it can be soaked in brine all the time before use.

3. When eating the sausage, first cut it into thin slices with a knife, stack it on a plate in a ring shape, and steam it thoroughly to eat.