How to make Sichuan style dry pot fat sausage, authentic dry pot fat sausage

Method steps.

It's still the old rule, and the ingredients are served as family photos.

The practice of dry pot fat sausage Sichuan cuisine.

Family portrait of the seasonings you need.

The practice of dry pot fat sausage Sichuan cuisine.

Cleanse the large intestine. Add 1 tablespoon of salt and 1 small handful of flour to the water, scrub repeatedly, turn it over to the inner wall of the large intestine and scrub it carefully, and rinse it many times with running water until it is clean.

The practice of dry pot fat sausage Sichuan cuisine.

Add water to the pot, put the washed large intestine into the pot, add green onion and ginger, and then 1 tablespoon of cooking wine, bring to a boil over high heat, cover the pot, and simmer for 40 minutes.

The practice of dry pot fat sausage Sichuan cuisine.

In the process of boiling the large intestine, prepare the ingredients. Cut the onion into cubes, the celery into sections, and the green and red peppers into cubes.

The practice of dry pot fat sausage Sichuan cuisine.

Once the large intestine is cooked, it is cooled slightly and cut into evenly sized segments.

The practice of dry pot fat sausage Sichuan cuisine.

Add a little oil to a wok, heat it, pour in the green onions, ginger, garlic and dried chilies, and stir-fry over low heat until fragrant.

The practice of dry pot fat sausage Sichuan cuisine.

Then pour in the fat sausage, stir-fry a few times over high heat, add 1 tablespoon of cooking wine and 1 tablespoon of dark soy sauce to remove the fishy color.

The practice of dry pot fat sausage Sichuan cuisine.

Once stir-fried evenly, add a little water.

The practice of dry pot fat sausage Sichuan cuisine.

Then season to taste. A pinch of pepper, 1 tablespoon of oil, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, stir-fry evenly, cover the pot, and simmer for 8 to 10 minutes to let the fat intestines taste.

The practice of dry pot fat sausage Sichuan cuisine.

Next, pour in the onion and celery, turn up the heat and stir-fry until the celery is medium rare, add the green and red pepper slices, and continue to stir-fry over high heat.

The practice of dry pot fat sausage Sichuan cuisine.

Stir-fry until all the vegetarian dishes are raw, and then you can serve them on a plate.

How to make dry pot fat sausage? Clean the fat intestines, cut off the water, add ginger slices, cooking wine to remove the smell, add oil to the pot, add onions, peppercorns, add fat intestines, and stir-fry together.

Dry pot pig intestine.

The specific method is as follows: after cleaning the large intestine of the pig bought back, cut it into small sections, put the large intestine into a pot of cold water, pour in 2 spoons of white wine or cooking wine, throw in a few green onion white segments and ginger slices, cook on high heat for 20 minutes, take out, put oil in the pot, throw 10 peppercorns into it when cold oil, slowly fry until fragrant, and then put the green onion segments, garlic, ginger shreds, dried chilies, pickled ginger shreds, and pickled chili peppers into it to continue stir-frying, fry the fragrance of the seasoning, pour it into the large intestine, add a spoonful of oyster sauce, a spoonful of dark soy sauce, color, stir-fry well, put a little salt, A spoonful of sugar, pour boiling water, submerge 1 2 of the ingredients, stir well, cover the pot, simmer until the juice is dry, first put in persimmon peppers, carrots, celery and other vegetables, fry slightly for 2 minutes, and then put cucumbers, lettuce and other relatively well-cooked vegetables, stir-fry a few times, a little monosodium glutamate, turn off the heat, a plate of red color, delicious and fragrant dry pot fat sausage can be put on the table!

【Dry pot fat sausage】

1.First of all, let's deal with the fat intestines, the supermarket bought has been boiled fat intestines, about 2 catties more, the cooked fat intestines are easier to handle, ginger flattened, put in a basin for later use.

Prepare a plate and grab 2 grams of star anise, 1 gram of bay leaves, 2 grams of baikou, 1 gram of angelica, and 2 grams of Sichuan peppercorns, and this big ingredient is used to cook fat sausages.

2.Next, we blanch the fat intestines: boil water in the pot, pour cold water into the fat intestines, blanch the fat intestines, mainly for cleaning and sterilization, wait until the water boils, boil for 1 minute, pour out the fat intestines to control the water for later use.

3.Then, we boil the fat sausage again, this time in order to taste, burn oil in the pot, put in 2 grams of dried chili peppers, pour in the prepared ingredients, add ginger, stir-fry quickly, fry the ingredients to make the fragrance, ginger can reduce the fishy smell, add an appropriate amount of water, pour into the fat intestines, the amount of water is better than the fat intestines.

4.Pour in the old soy sauce to improve the base color, add cooking wine, cooking wine can further reduce the fishy smell of fat intestines, add two spoons of salt, add a spoonful of base taste, and then add a spoonful of chicken powder, a spoonful of pepper. Cover the pot and simmer for 20 minutes.

After a few minutes, lift the lid of the pot, prick the fat intestine with chopsticks, if it can be easily pierced, it means that the fat intestine is fully cooked, remove the fat intestine, rinse it with cold water, and let it cool for later use.

6.After the fat sausage is processed, we prepare the ingredients and ingredients, and the green onions are cut into small pieces and placed in a bowl. A few garlic grains, pat it firmly, cut the ginger into diamond-shaped slices, and put it together with the onion and garlic. A handful of green peppers, cut into chili rings and put them in a pot, and a handful of millet peppers, also cut into chili rings.

A celery, cut into 3 cm or so segments, then cut into wide strips, put together with green onions, ginger, garlic for later use, and then grab 1 gram of Sichuan pepper.

7.Cut the fat intestine into small pieces and put it in a basin, I only used about 300 grams of fat intestines, an onion, cut it into thin strips, and grab the one in the beginning.

8.After the side dishes are ready, we slide the fat intestines, heat the oil in the pot, wait until the oil temperature is 50% hot, pour in the fat intestines, and after 20 seconds, pour out the fat intestines to control the oil and set aside.

9.Leave a little base oil in the pot, add green onions, ginger, garlic, stir-fry a few times, pour in celery, Sichuan pepper, and then put in green pepper and millet pepper rings, stir-fry quickly, after stir-frying the fragrance, pour in the fat intestines.

10.Next, we start seasoning, add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar, a spoonful of thirteen spices, add oyster sauce, mention umami, and then add a spoonful of spicy sauce, pour in a little cooking wine, stir-fry for a while on high heat, and stir-fry the seasoning evenly.

11.Pour in pepper oil from the pan, use the onion as the bottom in the dry pan, and pour the fried fat intestines into the dry pan. Finally, sprinkle with a handful of cooked sesame seeds and serve.

The appearance rate of fat sausage in my house is not high, not because I don't like to eat, but because I am lazy to clean up, I am afraid that the purchase will not be clean and smelly, and the most I eat outside is dry sausage and fat sausage pot. It's also because of the Chinese New Year, I usually do lazy dishes, and in the name of the New Year, I bought a lot of fat sausages to fill my mouth. The large intestine of pigs is cold and sweet; It has the effect of moistening the intestines, removing the scorching wind heat, and stopping the number of urination.

The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding. It can be used for weakness and thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.

The practice of dry sausage.

Step 1

Ingredients: cooked fat sausage, spicy skin, peppercorns, ginger, garlic sprouts, chicken essence, flavor-grade fresh, bean paste, vegetable oil, cooking wine.

Step 1

Wash the cooked fat sausage, boil it in boiling water for 10 minutes, pick it up and cut it into sections, mince the ginger, soak the spicy skin until soft, wash and chop the steps

Wash the garlic sprouts and cut them into sections.

Step 1

Heat the pan with cold oil and fat sausages, stir-fry for a while to dry the water.

Step 1

Add ginger and spicy skin and stir-fry over low heat.

Step 1

Stir-fry until the epidermis of the fat intestine is slightly curly and yellow.

Step 1

Add cooking wine and bean paste and stir-fry evenly.

Step 1

Flavor grade fresh. Step 1

Garlic sprouts step step

Stir-fry the chicken essence evenly and remove from the pan.

Step 1

Diagram of the finished product of dry sausage.

Cooking tips for sausages.

Tips:

Be sure to stir-fry the fat sausage until the skin is slightly curly and yellow, then it is fragrant No need to add salt, bean paste and flavor level fresh are salty It is recommended not to add too much bean paste, just enough flavor.

Ingredients: large intestine.

Accessories: Appropriate amount of green and red peppers, appropriate amount of onion.

Appropriate amount of garlic and coriander (coriander) to taste.

Appropriate amount of bean paste and appropriate amount of oyster sauce.

Appropriate amount of monosodium glutamate Appropriate amount of chicken essence.

Chili oil to taste.

Steps to make a dry pan fat sausage.

1.Wash and marinate the large intestine, cut the diamond-shaped green and red peppers into rings, and slice the onion 2Large intestine green and red pepper garlic over oil Leave a little oil in the pot, add the bean paste (or dried chili) to the onion, garlic, green and red pepper rings, stir-fry the large intestine, season Oil-consuming monosodium glutamate Chicken essence Stir-fry Add some chili oil before leaving the pot Put it in a dry pot and put coriander (coriander) on it.

Dry pot pig intestine.

The specific method is as follows: after cleaning the large intestine of the pig bought back, cut it into small sections, put the large intestine into a pot of cold water, pour in 2 spoons of white wine or cooking wine, throw in a few green onion white segments and ginger slices, cook on high heat for 20 minutes, take out, put oil in the pot, throw 10 peppercorns into it when cold oil, slowly fry until fragrant, and then put the green onion segments, garlic, ginger shreds, dried chilies, pickled ginger shreds, and pickled chili peppers into it to continue stir-frying, fry the fragrance of the seasoning, pour it into the large intestine, add a spoonful of oyster sauce, a spoonful of dark soy sauce, color, stir-fry well, put a little salt, A spoonful of sugar, pour boiling water, submerge 1 2 of the ingredients, stir well, cover the pot, simmer until the juice is dry, first put in persimmon peppers, carrots, celery and other vegetables, fry slightly for 2 minutes, and then put cucumbers, lettuce and other relatively well-cooked vegetables, stir-fry a few times, a little monosodium glutamate, turn off the heat, a plate of red color, delicious and fragrant dry pot fat sausage can be put on the table!

Ingredients: 1500g fat sausage, 4 green peppers, 3g millet spicy, 1-3 dried chili peppers, half a bowl of flour, 3 spoons of vinegar, 1 onion, 1 tablespoon of bean paste, 1 spoonful of light soy sauce, 1 spoonful of oil, 1/4 spoon of sugar, 3g-6g of salt, half a green onion.

Method: 1. Buy the fat intestine and put salt and flour, clean it inside and outside, flip the fat intestine out, and clean it.

<>2. Put water in the pot, blanch the cleaned large intestine, add green onions, star anise, bay leaf cinnamon, and a tablespoon of cooking wine to remove the taste.

3. Boil the fat intestine for about half an hour, if you cook it in a pressure cooker, it will take about 12 minutes, and take it out with warm water to rinse off the foam after cooking.

4. After cleaning the boiled large intestine, cut it into slightly larger long sections.

5. Cut the oblique sections of green and red peppers prepared in advance and keep them for later use.

6. Cut the onion into small pieces and set aside.

7. Pour oil into the pot, and after the oil is hot, the fat intestines are slowly fried in the pot until the skin is slightly charred, and the fat intestines are stir-fried until the skin is slightly charred.

8. After the fat intestines are taken out, re-oil the pot of Zhoumu, fry the garlic and ginger over low heat, and fry the dried chili peppers and peppercorns until fragrant, and then throw the green and red pepper segments into the pot.

9. Add a spoonful of bean paste and stir-fry the red oil over low heat.

10. Throw the fried fat sausage into the pot and stir-fry quickly.

11. Add a spoonful of light soy sauce during the stir-frying process, half a spoon consumes oil.

12. Add sugar, salt and chicken powder.

13. Sprinkle green onions before cooking.

<> dry pot fat sausage is a traditional delicacy, usually using pork fat sausage as raw material, adding a variety of peppers, peppercorns and other seasonings to make it. Here are the steps to make it:

Ingredients: 500 grams of pork fat sausage, 2 green peppers, 2 red peppers, dried chili peppers, Sichuan peppercorns, ginger, green onions, garlic pants, bean paste, light soy sauce, cooking wine, salt, white pepper, coriander.

Steps:1Rinse the pork fat sausage repeatedly with water to remove sediment and impurities, and then cut it into small pieces for later use.

2.Cut the green pepper and red pepper into small pieces and set aside, and mince the ginger, green onion and garlic for later use.

3.Heat the pan with cold oil, add the minced ginger and garlic and stir-fry until fragrant, add the bean paste and stir-fry well, then add the dried chili pepper and Huazen pepper and stir-fry to bring out the fragrance.

4.Add the chopped green pepper and red pepper and stir-fry well, then put in the pork fat sausage, add an appropriate amount of light soy sauce, cooking wine, salt and white pepper, and stir-fry for a few minutes.

5.Add an appropriate amount of boiling water, submerge about the fat intestines, cook on high heat for about 10 minutes, then turn to low heat and simmer for about 20 minutes until the soup is dry.

6.Finally, sprinkle with an appropriate amount of coriander garnish and enjoy.

Precautions: Fat sausages can easily harden during the heating process, which affects the taste, so be sure to pay attention to the heat and time when cooking. At the same time, you can also soak it for a while with a small amount of salt, chicken essence and cooking wine before adding pork fat sausage to remove the fishiness.

Dry pot fat sausage is a traditional Sichuan dish, with a fresh, spicy and spicy taste, which is very suitable for people who like spicy flavor. Here are the detailed steps to make dry pot fat sausages::

Materials: 1500 grams of pork fat sausage.

2.Pickled pepper to taste.

3.Dried chili peppers to taste.

4.Appropriate amount of green onion, ginger and garlic.

5.Appropriate amount of bean paste.

6.Sichuan peppercorns to taste.

7.Salt to taste.

8.Cooking wine to taste.

9.Sugar to taste.

10.Coriander to taste.

Steps:1Clean the pork fat intestines, cut them into small pieces, blanch them in boiling water, remove and drain the water for later use.

2.Finely chop the green onion, ginger and garlic and set aside.

3.Cut the pickled and dried chili peppers into small pieces with scissors and set aside.

4.Pour an appropriate amount of oil into the pot, add the bean paste and Sichuan peppercorns and stir-fry until fragrant.

5.Add minced green onion, ginger and garlic, pickled pepper and dried chili pepper, and stir-fry until fragrant.

6.Add the blanched pork fat sausage and continue to stir-fry.

7.Add an appropriate amount of salt, sugar, and cooking wine, and stir-fry evenly.

8.Pour in the appropriate amount of water for jujubes, cover and cook for 10 minutes.

9.Open the lid and drain the soup.

10.Sprinkle with an appropriate amount of coriander and stir-fry evenly.

After the dry pot fat sausage is cooked, it can be eaten with rice or as a snack on its own. If you like a more refreshing taste, you can add an appropriate amount of ginger slices and green onions when boiling fat intestines.

Dry pot fat sausage is a more traditional Sichuan cuisine, and the following is a simple way to do it:

Ingredients: Pig slag guess fat sausage.

Dried chili peppers. Pepper.

Minced ginger and garlic. Garlic.

Salt. Light soy sauce.

Wine. Cooking oil.

Steps:1Cut the pork fat sausage into small pieces, put it in a pot and add water to boil, remove the foam and remove it for later use.

2.Pour an appropriate amount of cooking oil into a frying pan, heat it up, add dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant.

3.Add minced ginger and garlic and continue to stir-fry until fragrant.

4.Add the boiled pork fat sausage, add salt, light soy sauce, cooking wine, and stir-fry evenly.

5.Add the chopped green garlic and stir-fry until the green garlic is tender.

The resulting dry pot sausage is delicious, crispy, and spicy, making it ideal for rice or beer. If you prefer something a little more spicy, you can add some chili oil or bean paste in moderation.