How to make stewed fat sausage delicious, what to add to stew fat sausage is delicious

How to make a home-cooked stewed fat sausage:Ingredients: 20 grams of cooked pork intestine, 50 grams of oil, 1 green onion, 1 piece of ginger, 10 grams of winter bamboo shoots, 10 grams of rape heart, refined salt, Shao wine, and monosodium glutamate.

1. Cut the cooked large intestine into horseshoe-shaped pieces for later use. Wash the green onions, cut them into sections, wash the ginger and cut them into cubes. Add ginger slices to the pot, then add a tablespoon of Pixian bean paste, and stir-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. Put the spoon on the fire with green onions, ginger in a pot, add Shao wine, and then put in the large intestine, bamboo shoots, rape heart, refined salt, add an appropriate amount of soup to stew.

2. After the soup boils, skim off the foam, add monosodium glutamate, and put it into the soup bowl.

Material. Ingredients: 1500g of pork fat sausage, 500g of white radish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan spicy bean paste, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of fennel, appropriate amount of dried Sichuan pepper, appropriate amount of dried chili, appropriate amount of liquor, appropriate amount of soy sauce, appropriate amount of oyster sauce.

Method. 1. After turning over the fat intestine to remove the fat oil inside (this process is more difficult to complete, mainly because the taste is too heavy, since I have washed the fat intestine this time, it is easy not to eat the fat intestine outside, and I am always afraid that others will not wash it) After the fat intestine is opened, rub it vigorously with salt and flour several times, wash it with water and boil it with water.

2. Drain the water and cut the fat intestine into sections. (In order to wash it cleanly, I broke the fat intestine in half for easy cleaning).

3. Dried chili peppers, dried peppercorns, ginger minced pieces, one cinnamon, 5 star anise, appropriate amount of fennel, garlic.

4. This is the bean paste made by my mother herself (just look at the color and know it's very spicy).

5. Put the oil into the pot, wait until it is 6 to the oil temperature, and stir-fry the star anise, cinnamon, fennel and ginger until fragrant.

6. Stir-fry the red oil in the bean paste (I put two big spoons, I prefer to eat spicy, and my own bean paste is not salty, if it is Pixian Douban, don't put so much, Pixian Douban is very salty, taste whether the bean paste is salty or not when you put it.

7. Wait for the bean paste to fry for a while, about 30 seconds, and then add garlic, dried chili pepper, and dried peppercorns (the reason for putting it later, dried peppercorns, dried peppers will paste in the morning, and there is water in the bean paste, so you should put it in the pot first).

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

9. Add seasonings during the period: a spoonful of liquor and a spoonful of soy sauce are poured into the fat intestine and fried quickly (adding liquor is very important to help remove the taste of fat intestines).

10. Pour it into a casserole, add an appropriate amount of water, cover the pot and boil over high heat, then turn to low heat and slowly simmer until the fat intestines are soft and rotten. (about hours).

11、.Cut the white radish into large pieces.

12. When the fat intestine is stewed, add the radish cubes, taste the taste, and add salt in an appropriate amount.

13. Cook until the radish is cooked through, then add an appropriate amount of oyster sauce and stir to the pot.

14. Add chives when eating.

How to make potato stewed fat sausage delicious, teach you a simple and delicious method, it is too fragrant.

It's delicious, Wu Lao Er cried again.

Ingredients for stewed fat sausages.

Fat turnips.

The practice of stewing fat sausages.

Step 1: Remove the oil from the fat sausage you bought back and then the other way around.

Step 2: Add cold water and washed fat sausages to the pot and blanch them together, pour in cooking wine and ginger slices, boil for seven or eight minutes after the pot is boiled, remove and cut into small pieces.

Step 3 add water to the pot and heat it and pour in the fat intestines cut into pieces, add cooking wine, bay leaves, star anise and other cinnamon, a little dried chili pepper, about ten peppercorns, turn off the fire for 20 minutes after the pressure cooker is opened, cool the pot lid to cool down, pour in the thick radish slices that have been blanched for three or five minutes in advance after opening, put in a large section of green onions, do not cover the pot, add salt, boil for 5 minutes, then add chili oil and cook for another three or five minutes, you can turn off the fire, put the chili oil according to your own taste, throw a little coriander after turning off the fire, and the shallots can be put in a bowl. If you want to look good, put some coriander leaves on the bowl to make the soup sweet.

Stewed fat sausage. Ingredient breakdown.

Appropriate amount of fat sausage as the main ingredient.

Appropriate amount of winter melon as an excipient.

Mung beans to taste. Ingredients: Ginger to taste.

Salt to taste. Salty and umami taste.

The stewing process takes one hour.

Normal difficulty. The steps of the preparation of stewed fat sausages.

Wash both sides of the fresh fat sausage with clean water.

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To classify the washed fat intestines, put the fat intestine head and the middle part of the fat intestine into salted water and boil, and then wash them in clean water (you don't need to use other things to wash the fat intestines).

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Cut the processed fat intestine head into an oblique knife.

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Put water in the claypot at one time, put the cut fat intestine head into the claypot, put the ginger pat in the piece, turn up the heat, and keep beating the foam on it until the soup is clear.

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When the fat intestine is medium-ripe, add the washed mung beans and cut winter melon until the fat intestine is soft.

Spice up with salt.

The steps of the preparation of stewed fat sausages.

Steps to stew fat sausages: 1 1 Wash both sides of fresh fat sausages with water.

The steps of the method of stewing fat intestines: 2 2 Classification of washed fat intestines, put the head of the fat intestine and the middle of the fat intestine into salted water and boil, and then wash it in clean water (you don't need to use other things to wash the fat intestines).

Steps to stew fat intestines: 3 3 Cut the processed fat intestine head into an oblique knife.

The steps of stewing fat sausage: 4 4 Put water in the clay pot at one time, put the cut fat intestine head into the claypot, put the ginger pat into the block, turn up the heat, and keep beating the foam on it until the soup is clear.

The steps of stewed fat intestines: 5 5 When the fat intestines are medium cooked, add the washed mung beans and cut winter melons until the fat intestines are soft.

Steps of stewed fat sausage: 6 6 Adjust the appropriate amount of edible salt.

Braised fat sausage: 500 grams of pig large intestine, 150 grams of green and red peppers, and 50 grams of water fungus.

1 green onion, 1 piece of ginger, 3 cloves of garlic, tablespoons of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon of monosodium glutamate and sesame oil, 3 teaspoons of starch, 1 tablespoon of peanut oil.

Method: 1. Wash and cook the pig's large intestine until it is eight mature, change the knife into triangular slices, and marinate it with cooking wine and ginger.

2. Cut the fungus and green and red peppers into triangular slices, slice the ginger, cut the green onion into sections, and pat the garlic into a puree.

3. Add the bottom oil to the pot and add green onions and garlic to the pot, add green, red pepper, fungus, refined salt and monosodium glutamate and stir-fry out of the pot.

4. Add the bottom oil to the pot, stir-fry the large intestine of the pig, add refined salt, light soy sauce and cooking wine, then add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken out of the pot. Crispy sausage with salt and pepper.

Method: 1. Stir-fry the pepper and salt first: 500 grams of refined salt, 5 grams of chili powder, 3 grams of pepper, 2 grams of sand ginger powder, and 100 grams of flavor powder.

2. Rub the large intestine with coarse salt or cornstarch repeatedly, then rinse it and set aside.

3. Blanch the large intestine in boiling water, scoop it up, and place it in a tall container.

4. Wash the pot with oil, stir-fry ginger and green onions, splash cooking wine, boil water, adjust the flavor with salt, flavor and sugar (lighten it a little), pour it into a high-body container, and take the large intestine to the miscellaneous buckles until soft and cooked.

5. Remove the large intestine, cut into pieces, boil the water, mix well with dark soy sauce to color, fry until dry and fragrant, sprinkle with pepper and salt, mix well, and serve.

It's delicious, Wu Lao Er cried again.

How to stew fat intestines deliciously, fat intestines can not be stewed, they can only be washed and cooked and fried peppers.

The fat sausage should not be stewed, it is used for stir-frying, first cook the fat sausage with water, then cut it into sections, and fry it with chili peppers, which is very delicious.

1. Ingredients: 500 grams of fat sausage, appropriate amount of ginger and garlic, appropriate amount of chili pepper, appropriate amount of salt, 2 tablespoons of cooking wine, appropriate amount of sugar.

2. First of all, clean the fat intestines, and the fat intestines must be cleaned, because there are a lot of dirty things in the intestines, use scissors to cut off the fat oil outside the fat intestines.

3. Then fill the large intestine with water, wash it and turn the inside of the intestine to the outside, which can be turned with chopsticks.

4. Add salt and flour to the fat intestine and rub it repeatedly until a large amount of glue is produced. Then rinse off with clean water.

5. Cut off the large intestine and put it in water to boil about half a small amount of liquid, and then remove it for later use.

6. Pour oil into the pot, add ginger, garlic and chili peppers and fry until there is a strong smell of fragrant cover, and put it into the large intestine.

7. Then add soy sauce, sugar, clear soup, refined salt, and stuffy sedan wine, and stir-fry.

Excipients: shiitake mushrooms (fresh) (25 grams), magnolia slices (25 grams).

Seasoning: rice wine (10 grams), green onions (100 grams), monosodium glutamate (1 gram), ginger (5 grams), starch (broad beans) (8 grams), lard (30 grams), salt (5 grams), peanut oil (50 grams), soy sauce (30 grams), vinegar (30 grams).

1.Pinch one end of the intestine with your left hand, turn the intestine inward with your right hand and place it in the basin, add refined salt and vinegar to pinch together, remove the mucus on the intestine, and scrub twice with water;

2.Then turn the intestines over, add refined salt and vinegar to grasp and pinch together, and finally wash with water;

3.Remove the stems of the shiitake mushrooms, wash them and cut them into thin slices;

4.Magnolia slices are soaked, washed, and cut into thin slices;

5.Remove the roots of the green onions, wash them and cut them into centimeter-long pieces.

The production process. 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, rinse it with water;

2.Change the water to boil, put the pork intestines into the pot and simmer until eight are ripe, take them out and dry them slightly, dry them with a cleaning cloth, remove the greasy and put them in a bowl, and marinate them with 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, drain the oil;

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

5.Put the wok on the hot fire, cook the lard, stir the green onion section slightly, add rice wine, minced ginger, 100ml of pork broth, shiitake mushrooms, magnolia slices, soy sauce, refined salt and fat sausage, that is, put the pot on low heat for 5 minutes, 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.

How to make it: Ingredients: fat sausage, green pepper.

Excipients: sugar, salt, white wine, star anise, light soy sauce, Sichuan pepper, ginger, green onion.

1.Cut the fat intestine into small pieces.

2.Cut the green pepper into small pieces, the green onion into shreds, and the ginger into minced pieces.

3.Pour a little oil into the pot, add shredded green onions, minced ginger, star anise, Sichuan peppercorns and two tablespoons of sugar, and stir-fry until fragrant.

4.Put in the fat sausage, turn to low heat, and slowly stir-fry until the oil comes out.

5.Pour in a little light soy sauce.

6.Pour in a little liquor.

7.Stir-fry slowly until the fat sausage is evenly colored.

8.Add the green pepper and stir-fry until the surface of the green pepper skin is slightly bubbling.

9.Add a pinch of salt and stir-fry evenly.

1. Put the fat intestine in a basin, put in salt and vinegar, rub it repeatedly with your hands, and then wash it with water; Slice the carrots, blanch them in boiling water and set aside.

2. Put the pot on the fire, pour water into it, put in the fat intestine soup and cook, remove and cut into 3 cm long sections, and marinate it for a while with soy sauce, Shao wine, pepper water and pepper noodles.

3. Put oil in the pot, when it is hot, fry the marinated fat sausages in the pan, and when they are golden brown, remove them and cut them into 1 cm size elephant eye slices.

4. Add 50 grams of oil to the pot, heat the green onion and ginger to fry the flavor, add Shao wine, pepper water, soy sauce, refined salt, balsamic vinegar, sugar, fresh soup with two spoons, and then put the fat intestines and ingredients in the pot, after boiling, change the small sesame oil to the pot, and put the prepared carrot slices on the top after serving.

The most authentic way to bury the fat sausage stew:Ingredients: 1 piece of tofu, 1 small section of braised fat sausage, 2 slices of ginger, 2 green onions, 1 tablespoon of soybean paste, appropriate amount of salt, appropriate amount of pepper.

Steps: 1. Blanch the tofu in hot water.

2. Shred the green onion and ginger, and cut into pieces.

3. Buy the cooked braised fat sausage and cut it into sections.

4. Stir up the pot and roast the ant oil, and put the star anise to bring out the fragrance.

5. Put in the green onion and ginger, blanched tofu, and a large spoon of soybean paste in turn, pay attention to the stirring amplitude is not too large, otherwise the tofu will be broken, fry until the bottom of the pot is dry, and immediately put cold water.

6. Add enough cold water, put in the fat sausage, stew for about 10 minutes after simmering, taste the saltiness before coming out of the pot, and then decide whether to put salt, if the taste is appropriate, sprinkle some pepper to get out of the pot.

7. Remove from the pot and eat.