How to make pork powder sausage delicious, how to make pork powder sausage delicious

Ingredients: 1 vermicelli, 10g coriander, 15ml soy sauce, 10ml wine, 1 ginger.

How to make vermicelli in common ways?

Cut the vermicelli into long strips, wash, cut the ginger into small pieces, and the coriander into small pieces for later use.

How to make vermicelli in common ways?

Pour water into the pot, add the ginger slices, put in the vermicelli and cook for about 50 minutes. When the vermicelli can be passed through with chopsticks, it can be taken out. Cut the vermicelli into small pieces and place on a plate and sprinkle with coriander.

How to make vermicelli in common ways?

It is summarized as follows. How to make vermicelli in common ways?

First, you must first determine whether the powder sausage you buy is bitter or not, if it is not bitter, wash the surface of the powder sausage with salt, and the powder inside does not need to be washed very cleanly. If it is bitter, I should wash the powder on the outside and inside with salt, and I also wash the inside with vinegar to make it cleaner.

2. Whether it is bitter or not bitter, it should be boiled in a pot, and the water should be turned off and the water poured out.

3. Add ingredients: a few garlic (patted flat), 1-2 garlic cut into sections, a few slices of ginger, a chili pepper cut into rolling strips, half a bowl of light soy sauce (depending on how many sausages you buy), water (the proportion of water is the same as light soy sauce), a little sugar.

Fourth, boil, you can't use a pressure cooker to cook, it's too bad, the powder sausage must have a little elasticity to be delicious. I usually boil for 30-40 minutes, I make a good fire, medium and low heat, halfway you try to see if it is too salty or too light, cook until you almost cut a small section to try to fit your elasticity.

Stir-fried sauerkraut with pork powder sausage is delicious, and the specific method is as follows:Tools Ingredients: pork powder sausage, sauerkraut, green onion, garlic, ginger, garlic segments, salt, pepper, toothpick, pressure cooker, water, knife.

1. Wash the pork powder sausage first, and tie the two ends tightly with toothpicks to avoid leakage of powder, and the powder is very delicious. After washing, you can put the pressure cooker first, put water to submerge, sprinkle salt and pepper in the water, and open the cooking stall to cook. The cooking rice stall can not only cook the pork powder sausage, but also not too ripe, and the ridge deficiency will not make the powder sausage mature and lack toughness, this grade is more appropriate.

2. After the pig powder sausage is cooked, take out the wild ones, remove the toothpicks on both sides, and cut the powder sausage into sections.

3. The sauerkraut can be soaked in water and washed first, drained to avoid the sauerkraut being too salty.

4. Ginger and garlic, cut into cubes, and stir-fry with sauerkraut to bring out the fragrance.

5. Add minced ginger and minced garlic to stir-fry the sauerkraut to see the sauerkraut change color, and after the fragrance is produced, you can add powder sausages, stir-fry a few times, add green onions, garlic segments, sprinkle salt, pepper, stir evenly and turn off the heat.

Method 1: 1. Wash and cut the pig's small intestine into strips, cut into strips for Dongru, slice ginger, cut green onions into sections, and cut off two heads of garlic.

2. Heat the oil in the pot, add ginger, garlic, dongru and small intestine and stir-fry until the water is dry.

3. Add the clear broth, add salt, monosodium glutamate, sugar, dark soy sauce and pepper until the juice is thick, thicken with cornstarch and pour in sesame oil.

Method 2: 1. One pound of pig's small intestine, carefully clean it with vinegar and pepper after buying it back to remove the odor.

2. Cut into centimeter pieces.

3. Put star anise, ginger and salt in the pot, put in the small intestine and boil, about 5 minutes. Remove oil from the small intestine.

4. Take out the small intestine and control the water.

5. Put oil in the pot, add sugar, and boil the sugar over low heat.

6. Put in the small intestine and stir-fry over high heat.

7. Add chili, soy sauce, chicken essence, minced green onion and minced garlic. Stir-fry.

8. Add a little water and simmer over low heat. Drain the soup. However, I still saved some soup for the meal, which was absolutely delicious.

Method 3: 1. Cut the pork belly to remove the fat, wash and wipe it clean, remove the peculiar smell (you can use corn starch and salt to wash and scrub), and wash the powder sausage.

2. Put the pork belly and pork powder sausage into boiling water and cook for 10 minutes, take out and wash it, dry the water, put the peppercorns into the pork belly, and tie the pork belly with a straw thread (such as those tied to zongzi) to prevent the peppercorns from flowing out.

3. Wash the lean meat after flying water.

4. Bring 9 cups of water or an appropriate amount to the boil, add the peppercorns, pork belly, pork powder sausage, and lean meat to the boil, change to a simmer for 3 hours, and add salt to taste.

Pig powder sausage is a part of the transverse colon, used to absorb nutrients, is a section of the small intestine connected to the pig small intestine and the pig large intestine, thicker than other small intestines, crispy to eat than other small intestines, containing more nutrients. Of course, it is not easy to buy in the market, because many people are vying to buy it, and those who like to eat pork intestines will buy it first.

There are many ways to make pork powder sausages, and today I will introduce a method of white cut powder sausages:

Ingredients: 245 grams of pork powder sausage, 10 grams of ginger, 10 grams of green onions, 10 grams of green onions, 15 grams of garlic, 5 grams of ginger, 2 tablespoons of light soy sauce, 1 teaspoon of peanut oil.

Excipients: 1200 ml of water, 350 grams of cold boiled water.

Steps: 1. Clean the outside of the sausage, slice the ginger, cut the green onion in half vertically, and cut the green onion with kitchen scissors.

2. In a pot under cold water, turn on the function of "White Cut Scallion Oily Chicken" and bring the water to a boil.

3. Add ginger slices, green onions, and then put in the complete sausage.

4. Cover the lid and re-turn on the "White Cut Chicken and Scallion Oil Chicken" function until the automatic cooking is completed.

5. When cooking in an automatic pot, prepare the dipping sauce: remove the coat of garlic and scrape off the skin of ginger, and crush them into puree with a garlic press.

6. When cooking in an automatic pot, prepare the dipping sauce: add light soy sauce and peanut oil and mix well with minced ginger and garlic.

7. At the end of automatic cooking, scoop up the sausage and put it in cold boiled water to cool it, then drain the water, cut it into a small section with clean kitchen scissors, put it on a plate and sprinkle it with chopped green onions, and dip it in sauce with the plate. The finished product is as follows:

<> "How to make pork rice rolls?

What is Pork Cheong Fun?

Pig rice rolls are the traditional snacks of Guangdong Laoxiguan authentic, the steaming of pig rice rolls is similar to Shahe noodles, steamed into thin flour skin with bamboo nest thin rice milk, and then the flour skin is rolled up into a long strip shape, because it is named after its shape like pig intestines, also known as "roll powder", white as snow, thin as paper, known for being particularly tender. When eating, cut it into small sections with scissors, and pour soy sauce, cooked peanuts and other juices to eat.

<> "How to make pork rice rolls?

Simple method: Ingredients: 2 cups of sticky rice flour, 5 cups of wood flour, 5 cups of water, appropriate amount of oil (cup capacity is 200 ml).

Method:1Pour a spoonful of spine socks powder into the steaming dish or steaming mold (the whole pot of powder must be stirred once every time the slurry is taken, because the cherry blossom powder in the powder precipitates quickly), please note that the amount of slurry is just thin and flat at the bottom of the dish, and shake quickly after pouring the slurry to evenly spread the bottom of the dish.

2.Put it in the steamer for 2 minutes and cook.

3.Roll it up by hand along the side of the flour skin, pay attention to the slight pressure when rolling, do not leave too many gaps in the middle, a piece of pork rice noodles is rolled up like this, and cut it into pieces with an oblique knife.

Sauce: white sesame seeds [stir-fried], peanut butter, tahini, hoisin sauce, hot sauce.

The above sauce is placed in the rice noodles dish, put 2 kinds of double sauce pork rice noodles, more than 3 kinds of mixed sauce pork rice noodles, sprinkle sesame seeds according to personal preferences, generally with beef lung juice, pork ribs juice as the sauce of pork rice noodles, pork ribs pork rice noodles are the most common and best sales.