What is the authentic method of braised fat sausage?

The method of braising fat sausage is relatively simple. Cut the pig's large intestine into sections, then blanch to remove the peculiar smell, heat oil in a pot, add a small amount of rock sugar to boil, and then add an appropriate amount of water to boil into sugar. Heat the oil in the pot again, add an appropriate amount of ginger slices, green onions, star anise, dried chilies, bay leaves, cinnamon, add bean paste, light soy sauce, dark soy sauce, cooking wine, then add to the large intestine, put it in the pot and cook for 35 minutes.

The authentic method is to clean the fat intestines, add green onions, ginger cooking wine to blanch, then boil oil and add green onions, ginger, and Pixian bean paste to stir-fry together, and then add an appropriate amount of green peppers.

Braised fat sausage. Ingredients required

A fat sausage, an appropriate amount of white vinegar, a tablespoon of flour, an appropriate amount of ginger slices, an appropriate amount of cooking wine, an appropriate amount of cooking oil, 50 grams of high liquor, an appropriate amount of dried chili peppers, an appropriate amount of braised sauce, an appropriate amount of garlic granules, and an appropriate amount of celery.

Practice steps] 1, prepare a fat intestine, the cleaning of the fat intestine is very important, first add white vinegar, then add a large spoon of flour, keep rubbing with your hands for a few minutes, this is the simplest and most effective way to wash the fat intestine. Then rinse with running water, repeating this step at least twice or more until the color of the large intestine is translucent and the water becomes clear.

2. Then turn the pig's large intestine over, remove the fat on it according to your preference, and repeat the cleaning steps again.

3. Wash the fat intestines in a pot under cold water, add ginger slices and cooking wine, boil over high heat to remove the foam, and then cook over medium heat for 5 minutes. Cut the fat sausage into hob pieces, and the cut fat sausage can be washed with warm water again to dry the water inside.

4. Put oil in a hot pan, boil until it is seven minutes hot, pour in the fat intestines, and stir-fry over high heat. The fat sausage fried at high oil temperature tastes fragrant. Then pour in 50 grams of high liquor to remove the peculiar smell of fat intestines, then add ginger slices, dried chili peppers, stir-fry until fragrant, and then add braised sauce.

Continue to stir-fry evenly, pour in an appropriate amount of water, bring to a boil over high heat, and cook over medium-low heat for 40 minutes.

5. At this time, you can already smell the fragrance, and the color is also very beautiful. Then pour in the garlic granules, burn the garlic aroma over high heat, and reduce the soup slightly. Finally, add the celery segment and stir-fry it a few times before it is delicious.

First of all, put the fat intestine in the pot and blanch the water, heat the oil, put the fat intestine in, add a little oyster sauce, salt, light soy sauce, and then add an appropriate amount of water and boil.

Braised fat sausage. Ingredients:

500 grams of pork intestine, 1 green and red pepper, 2 garlic granules, 1 slice of ginger, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of sugar, 2 spoons of cooking wine, 1 spoon of salt.

Method: 1. Repeatedly scrub the pig's large intestine with flour and salt inside and out, then heat half a pot of water in the pot, put the large intestine in, and then add ginger and green onion and 1 spoon of cooking wine and cook until soft.

2. Cut the boiled large intestine into sections and set aside.

3. Pour an appropriate amount of oil into the pot and heat it, pour the large intestine into it and fry it until the outside is golden brown.

4. Leave some base oil in the pot, pour in the green onion, ginger and garlic and stir-fry until fragrant.

5. Put in the previously fried large intestine and stir-fry together, pour in an appropriate amount of boiling water, then add cooking wine, sugar, light soy sauce, and dark soy sauce to boil together until the soup is thick=

6. Pour in the green and red peppers and stir-fry them evenly, add salt to taste, and then get out of the pot.

Braised fat sausage is a traditional delicacy of Sichuan Jiangyou. The taste is mellow, tender and delicious, fat but not greasy, and has the effects of qi and blood, deficiency and self-nourishment, constipation conditioning, hemorrhoids conditioning and so on. Directions:

Put the wok on the hot fire, cook the lard, stir the green onion section in the pot slightly, add the rice wine, ginger, pork soup, mushrooms, magnolia slices, soy sauce, refined salt and fat sausage, simmer for 5 minutes on low heat, burn for 1 minute on high fire, add monosodium glutamate, starch thickening, and pour in cooked lard.

The authentic method of braised fat sausage is to marinate the fat sausage directly with spices, without any other things.

(1) The best fat sausage to buy is the intestine head, which has thick meat and good taste. The cleaning of fat intestines should be cleaned first, then soaked and pickled, and finally cleaned.

2) The production of brine should be fried first and then marinated, which can stimulate the fragrance of spices in a relatively short time, and the taste of the brine is fragrant. The whole process of marinating should be on low heat to keep the brine boiling slightly.

3) Do not add any seasonings, especially sour and salty seasonings, which can easily lead to hard and poor taste after marinating.

4) The marinated fat intestine can not be exposed to the air for a long time, and it should be boiled or kept fresh as soon as possible, otherwise the fat intestine is easy to oxidize, discoloration and blackening.

5) Braised fat sausage, just add simple seasoning to taste. If the coloring is not very good, you can add dark soy sauce to color, and the amount is not too much.

Ingredients: fresh fat sausage, garlic, ginger, ingredients, Sannai, old button, cumin, peanut oil, original soy sauce, dark soy sauce, rock sugar, salt, chicken essence, white vinegar, green onion, Pixian bean paste, grain liquor, monosodium glutamate.

Steps: Step 1, remove the fat on the large intestine, first scrub the large intestine with salt twice, clean it, and then rub it with white vinegar again to remove the odor of the large intestine, and then clean the large intestine with water for later use. Boil a pot of boiling water, blanch the large intestine, then rinse with water, and cut the large intestine into 2-3 cm segments for later use.

Step 2: Cut the ginger into slices or shreds of the appropriate size. Peel the garlic, wash and set aside. Wash the green onion and cut into inch pieces.

Step 3: Wash the pot, heat it, add an appropriate amount of peanut oil or rapeseed oil, and burn until it is hot.

Step 4: First put in the ginger slices and stir-fry the pot, then add a large spoon of Pixian bean paste, and fry the red oil. If you like the soup to be red and spicy, you can put a little more watercress as appropriate, just be careful not to be too salty, so as not to affect the seasoning later.

Step 5: Pour in the sliced fat intestines and stir-fry constantly.

Step 6: Stir-fry the fat sausage for a while.

Step 7: Add the original soy sauce (light soy sauce and extremely fresh flavor are also OK) and dark soy sauce, add Sichuan peppercorns, various spices, and garlic and stir-fry evenly. Add an appropriate amount of water and a piece of rock sugar. The standard is that the water has just submerged the fat intestine.

When I was busy stewing a pot of pea soup when I was making fat sausages, I forgot to take a few pictures of the back**, forgive me!

Step 8: Put the fat sausage and soup into the pressure cooker, turn off the heat for about 25 minutes after steaming. After the air valve falls, open the cover, turn on low heat, add salt appropriately according to the saltiness, put in the chicken essence monosodium glutamate and green onion segments, and mix evenly.

Cut the fat intestine and clean the inside, wash it and put it in a bowl, add corn starch and white wine and rub it for 10 minutes, wash and drain, the fat intestine is in a pot under cold water, add cooking wine and pepper to blanch for 20 minutes, remove and cut the sections, add oil to the pot, pour ginger slices, dried chili, star anise, bay leaves, cooking wine and fry until fragrant, then pour red peppers, green peppers, and onions to fry together, pour fat intestines, add seasonings and water to boil, collect the juice over high heat, add salt and water starch to thicken out of the pot.

Extended information] 1. Home cooking is a dish that is made and eaten daily at home. Home cooking is the source of Chinese cuisine and the basis of local cuisine. Families can also stir-fry dishes using existing condiments. Home-cooked food is a dish that is made and eaten daily by the family.

Home cooking is the source of Chinese cuisine, and it is also the foundation of local cuisine. Families can also stir-fry dishes using existing condiments. In summer, you should eat some light food, desserts can be mung bean kelp soup, eight-treasure porridge, silver coarse lead ear lily soup, etc.; Soups can be:

duck winter melon and kelp soup, fish head tofu seaweed soup, straw mushroom minced meat soup, etc.; The side dishes can be: stir-fried beef with bitter gourd, fried loofah with chicken liver, fried eggplant with shrimp skin and eggs, etc., because there are more melons and fewer vegetables in summer, and the vegetables in summer are only water spinach, sweet potato seedlings, etc., which can be fried with garlic, which is also delicious and very convenient. Winter is a good season for tonic, but one thing to note is that tonic does not have to be a good thing, some seemingly simple dishes, as long as they are used at the right time, can also have unexpected good results.

2. Under the influence of many factors such as the philosophical ideas of yin and yang and the five elements in traditional Chinese cultural education, Confucian ethics and morality, traditional Chinese medicine nutrition and health preservation, as well as cultural and artistic achievements, food aesthetics and fashion, national character characteristics, etc., the working people have created Chinese cooking skills that shine in the annals of history and formed a broad and profound Chinese food culture. From the perspective of historical evolution, the earliest can be traced back to the end of the Shang Dynasty Taigongwang period "alias: Jiang Ziya", Chinese food culture stretches for more than 3,100 years, divided into raw food, cooked food, medicinal diet health, natural cooking, scientific cooking 5 stages of development, the introduction of more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial food, colorful feasts and colorful flavor genres, won the reputation of "culinary kingdom".

3. Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The performance of the beauty of the dish is multifaceted, whether it is a carrot or a cabbage heart, it can be carved out of various shapes, unique, to achieve the harmony and unity of color, fragrance, taste, shape and beauty, and give people a special enjoyment of a high degree of spiritual and material unity. In short, Chinese food culture is a long-standing regional culture with a wide vision, deep level, multiple angles and high taste, which is the material wealth and spiritual wealth that the Chinese people of all ethnic groups have created, accumulated and influenced in the aspects of food source development, food utensils development, food conditioning, nutrition and health care and dietary aesthetics in the production and life practice of more than 1 million years.

Here's how:

1. Put the wok on a hot fire, boil with an appropriate amount of water, put in the fat intestine and cook for 2 minutes, take it out, and rinse it with water;

2. Change the water to boil, put the pig intestines into the pot and simmer until eight mature, take out and dry it slightly, dry it with a cleaning cloth, remove the greasy and put it in a bowl, and marinate 25 grams of soy sauce to taste;

3. Put the wok on the fire, pour in the peanut oil, burn until it is hot, put the fat intestine in the pot, stir it with a spatula while frying, and remove it when the fat intestine is golden brown, and drain the oil;

4. Cut the drained fat intestine into centimeter-thick elephant eye-shaped intestine rings;

5. Put the wok on the fire, cook the lard, stir the green onion section slightly, add rice wine, minced ginger, 100 ml of pork soup, mushrooms, magnolia slices, sauce and early potatoes, refined salt and fat sausage, that is, put the pot on low heat for 5 minutes, and then move the pot to the hot fire for 1 minute, add monosodium glutamate, thicken with wet starch, pour in cooked lard and serve on the plate.

Materials. 1500 grams of fat intestines, soaked soybeans, salt, ginger, wild garlic, green onion knots, Pixian bean paste (Juancheng brand), bay leaves, star anise, cinnamon, grass fruit, fennel, dried chili, Sichuan pepper, cooking wine, white pepper, light soy sauce, rock sugar.

1. Rinse the fat sausage with water slightly, drain the water, and sprinkle the flour on the fat sausage. The next step is to rub vigorously and rinse off with water after five minutes. 2. Use the same method to turn the other side over, wash it like this, and tear off the excess grease after washing.

3. After washing, pour in white vinegar and salt and rub it.

After washing the fat intestines in a pot under cold water, put in the cooking wine, ginger slices, peppercorns, and green onion knots, boil over high heat, boil for another 5 minutes, and remove the fat intestines for later use.

After cooling, cut the fat sausage into small pieces.

First pour the fat sausage into the pot and fry it (don't add cooking oil at this time, just to dry the water), and set aside.

Then pour oil into the pot, add ginger, Pixian bean paste, and all the above spices and stir-fry until fragrant, don't turn on too much heat, and be careful not to fry paste. Pour in the fat intestine and stir-fry evenly, pour in cooking wine and stir-fry for a while, pour in hot water to cover the fat intestine, pour the boiled fat intestine into the pressure cooker, press for 15 minutes, and simmer for 10 minutes. Finally, pour the soaked soybeans into the fat intestine and cook for 10 minutes.

Finally, season with salt and monosodium glutamate, and sprinkle coriander to garnish after cooking.

Tips: 1. Fat sausage must be fresh, and frozen fat sausage tastes bad.

2. Don't pour the fat intestines that can't be eaten, next time you use them below or eat rice noodles, the taste is simply not good.

3. When you burn fat sausage in the future, don't use dark soy sauce and light soy sauce, try all kinds of spices and rock sugar to adjust the color, the fat sausage is red and bright, and the more you eat, the more fragrant it is!

Put the fat intestine into the water and boil until you can poke it open with a chopstick, when cooking, you can add a little salt, let it slowly enter a little flavor, and wait for the water to boil, pay attention to the end of the fat intestine to remove, so that the taste of the fat intestine will not be so choking.

The practice of braised fat sausage:

1. After the large intestine is cleaned, put in the green onion segments, and blanch the ginger slices in boiling water for about 1 minute.

2. Pour a little oil into the pot, add sugar and fry the sugar.

3. Add to the large intestine and pick it up.

4. Put a little oil in the pot with Sichuan pepper, dried chili, star anise, garlic, ginger slices, cinnamon manuscript ridge, grass fruit, three naphthalene, and bay leaves. Stir-fry until fragrant and add the fat sausage. Add a little dark soy sauce and mix well, then add a little water and boil for about half an hour. Slow down the collapse.

5. Put in the white basket, add light soy sauce, and water, and burn until the basket and fat intestine are soft and ripe.

How to make braised fat sausage, first prepare the ingredients: 1500 grams of fat sausage, salt, ginger, Pixian bean paste, light soy sauce, sannai, star anise, and an appropriate amount of peppercorns. Appropriate amount of monosodium glutamate, cooking wine, sugar, chopped green onion, and coriander.

Flour, soaked soybeans, grass fruit, vinegar to taste.

Wash the fat intestines: 1. Rinse the fat intestines with water slightly, drain the water, and sprinkle about 500 grams of flour on the fat intestines. The next step is to rub vigorously and rinse off with water after five minutes.

2. In the same way, turn the other side over and wash it like this, and after washing, tear off the excess oil.

3. After washing, pour about 100 grams of vinegar and rub for a few minutes. It's 0k when it's cleaned.

In a pot under cold water, put the washed fat intestines in, put some ginger slices, Sichuan peppercorns, green onion knots and cooking wine to remove the smell, after the water boils, boil for another five minutes and cool out of the pot.

After cooling, cut the fat sausage into small pieces for later use.

Other:

Cooking: First pour the fat sausage into the pot and fry it (do not pour oil when frying at this time, mainly fry the dry water vapor), and set aside. Then pour oil into the pot, put in the old ginger, Pixian bean paste, peppercorns, dark soy sauce, grass fruit, Sannai, star anise, rock sugar and stir-fry fragrant, pay attention to the fire can not be too big at this time, if the fire is big, the condiments are easy to fry.

After the condiments are fried, pour the fat intestines into the stir-fry, turn on high heat, pour in cooking wine after stir-frying, fry for another 2 minutes, pour hot water to boil, (preferably about 2 cm above the fat intestines), transfer the boiled fat intestines to the pressure cooker, press for 15 minutes, and simmer for 10 minutes.

If the time is pressed for too long, the fat intestine will not be chewy, and if the time pressure is less, it will not be able to chew again. This degree must be mastered.

Put the soaked soybeans into the fat intestine and cook for 10 minutes, add monosodium glutamate, put chopped green onions out of the pot, sprinkle coriander and serve.

The fat intestine without soybeans can also be used to eat fat intestine noodles or fat intestine rice noodles on the morning of the second day, which is very good.