How to make fat sausage delicious, how to cook fat sausage

It's delicious, Wu Lao Er cried again.

Ingredients: fat sausage, flour, cooking wine, soy sauce, five-spice powder, salt, chicken essence, pepper, shallots, Sichuan pepper, dried sea pepper, ginger.

Method: 1. Cut the fat intestine and tear off the oil ribs on the inner wall;

2. Add flour and knead, then rinse.

3. Fat intestines in a pot under cold water, add cooking wine;

4. Boil the fire, boil the water, rinse and dry.

5. Put the fat sausage into the voltage pot, add water, braised soy sauce, salt, five-spice powder, pepper, Sichuan pepper, dried sea pepper, and press 30 drafts of Huai for about five minutes;

6. After relieving the pressure, take out the fat intestine and cut it into pieces, then pour it into the voltage pot to collect the juice for about ten minutes, put the chicken essence and mix it well, sprinkle the green onions on the table.

Materials. Fat intestine one pound.

Salt to taste. Three tablespoons of flour.

Sichuan pepper A small handful.

5 pieces of cinnamon.

Star anise: 6 pcs.

7 bay leaves.

Garlic cloves: 4 5 heads.

Sliced ginger 6 slices.

Dark soy sauce to taste.

Light soy sauce to taste.

2 tablespoons of bean paste.

A small handful of green onion knots.

Cooking wine to taste.

Chicken broth to taste.

Steps. 1. Clean the fat sausage bought from the market, if you buy a frozen fat sausage, Xun Qi needs to take it out in advance and put it in tap water to thaw.

2. Pay attention to the need to turn over the fat intestine when cleaning, and tear all the fat and oil inside, otherwise it will not only smell fishy, but also taste very greasy; You can grab flour and wash it again, grab salt to clean it, wash it with cooking wine, and then wash it with water until the water is not turbid.

3. Put the fat intestine in a pot under cold water, add ginger slices, garlic and green onion knots, pour in an appropriate amount of cooking wine, and copy the fat intestine with water to remove the taste.

4. Ice the fat sausage with cold water, and then cut it into small pieces of appropriate size.

5. Pour in an appropriate amount of vegetable oil, put the cut fat intestines into the pot, and fry the oil slowly over low heat until the surface is slightly yellow.

6. After the fried noodles with fat intestines are slightly yellow, add the ginger slices and garlic slices cut in advance, add an appropriate amount of bean paste, less than salt to adjust the bottom taste.

7. After frying to this color, you can stop the fire and prepare to transfer it to a casserole or pressure cooker.

8. Prepare the material bag, and take an appropriate amount of bay leaves, cinnamon, star anise, Sichuan pepper, grass seeds and other large ingredients into the bag.

9. Put the dried chili, the appropriate amount of hot pot base, ginger and garlic into the casserole, and then add the appropriate amount of salt, dark soy sauce and light soy sauce seasoning box to adjust the color, which can be added in small quantities and many times.

10. Add twice the amount of water to the fat intestine, cover the lid, turn to low heat and cook for an hour and a half after the fire boils. If there is a pressure cooker at home, it will be about the same for 20 minutes after the pressure is applied.

11. Prepare celery leaves and chopped green onions in advance.

12. Pour the celery leaves and chopped green onions prepared in advance into the pot before cooking, stir a few times to start the pot. If you want to eat side dishes, you can cut potatoes, carrots, etc. into small pieces and add them to the pot after smoldering for 15 minutes.

It's delicious, Wu Lao Er cried again.

Scorched fat intestines.

1 tbsp vegetarian tea sauce, 1/2 small bowl of puff pastry, 1 2 tbsp sugar.

A small amount of coriander, 1 tsp MSG, 1 2 tbsp soy sauce.

Method: 1. After cutting the delicious sausage into thick slices, add 1234 fried powder and a small amount of water, mix well, and put it into the hot oil pan to fry 1234 for later use.

2. Add 1 tablespoon of seasoning oil and stir-fry until fragrant, then add 3 tablespoons to serve with broth.

After the soup becomes a thick juice, immediately pour into the fat sausage and stir-fry, add 1 teaspoon of aged vinegar before cooking, sprinkle some coriander and serve.

Fat intestine bean curd Ingredients: pig intestine head, tender bean curd, Pixian bean paste, pickled chili, Sichuan pepper, salt, soy sauce

MSG, ginger, minced garlic, chives, cooking oil, green onions, cooking wine, bean flour.

Features: Red and white bean cauliflower, fat sausage fresh and heavy, mellow texture, bean curd smooth and tender, spicy but not dry, appetizing and refreshing.

Operation: 1. Wash the fat intestines, boil water in the pot, add cooking wine, ginger, green onions, and fat intestines, and after cooking, remove them and cut them into long strips for later use.

2. Pixian bean paste, pickled chili pepper finely chopped.

3. Put a little oil in the pot and put the intestines in it and stir-fry, while adding peppercorns, ginger and green onions until dry and fragrant.

4. Boiled oil in the pot under the watercress, pickled pepper, stir-fry the fragrance and color, add the broth to boil, remove the watercress pickled pepper residue, put in the bean curd to taste, and burn the fat intestine head until the intestine is soft and flavorful, collect the juice and put it on the plate, sprinkle the chives on top.

Note: When boiling fat sausages, one is to wash and remove the smell, the other is to cook rotten and not overheated, stir-fry to dry the water to be fragrant, after removing the bean paste residue, the finished dish is more clean, and must be burned into the flavor when firing, and the taste is thick.

The practice of fattening the intestine [characteristics] The taste is fragrant, and the intestine is fat and soft.

Raw materials】 Ingredients: 250 grams of pig net cooked fat intestines.

Excipients: 10 grams of magnolia slices, 15 grams of blanched rape, 10 grams of blanched carrots, 10 grams of shiitake mushrooms.

Pork lard, soy sauce, vinegar, pepper water, Shao wine

MSG, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch.

Production process] 1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick).

Cut the magnolia slices and carrots into slices. Rape cut into sections. Cut the green onion into elephant eye pieces.

Finely chop the ginger and garlic. Parsley cut into sections. Cut the mushrooms in half.

2. Use soy sauce, vinegar, pepper water, Shao wine, monosodium glutamate, wet starch, and chicken soup to make juice.

3. Put the pork oil in the spoon, when the oil is hot, pour the fat intestine into the spoon and fry it for a while, and pour it into the colander to control the oil.

4. Put a small amount of oil in the spoon and heat it, fry it with green onions, ginger and garlic, add magnolia slices, rape, carrots and mushrooms and stir-fry slightly, then pour the fried fat sausage into the spoon, cook the good juice, and then put in the coriander segment, stir-fry a few times out of the spoon.

Ingredients: 1000 grams of pig intestine, 150 grams of winter bamboo shoots.

Seasoning: 50 grams of garlic (white skin), 15 grams of chili pepper (red, sharp, dry), 10 grams of cinnamon, 50 grams of lard (refined), 50 grams of cooking wine, 50 grams of salt, 50 grams of vinegar, 50 grams of soy sauce, 25 grams of sugar, 2 grams of monosodium glutamate, 15 grams of green onions, 15 grams of ginger, 8 grams of starch (peas), 15 grams of sesame oil.

Method 1Cut the fat intestine with scissors, remove the fat oil, and scrape off the inside with a knife.

Rub the external saliva liquid with salt and vinegar, wash the dirt with warm water, and remove it from the pot of boiling water;

2.Then rub with salt and vinegar and wash twice to remove the odor;

3.Put it in a pot of cold water, add cooking wine, green onions, and ginger, simmer over low heat until it is rotten, and cut it into oblique pieces 4 cm long and 3 cm wide;

4.Boil the lard, add the fat sausage, green onion, ginger, burst the fragrance, cook the cooking wine, add soy sauce, salt, sugar, dried pepper, cinnamon, soup 1000 ml to boil, pour into the clay pot, simmer over low heat;

5.Remove the hard shell of the winter bamboo shoots and wash them and cut them into slices as big as the fat intestines, and cut the garlic into oblique pieces;

6.Boil the lard, stir-fry the winter bamboo shoots, and at the same time pick out the dried peppers, cinnamon, green onions, and ginger in the fat intestines, and then pour the fat intestines into the pot, add monosodium glutamate and garlic, dilute and thicken with 15 grams of wet starch (8 grams of starch and 7 grams of water), put sesame oil, and put it on a plate.

Wash the fat intestines, boil water in a pot, put in the cleaned fat intestines, then add ginger slices, green onion knots, a little cooking wine, boil for 10-15 minutes after the water boils, drain and remove.

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In addition, boil water in the pot, add ginger and shallots, and boil the fat intestine stewed eggplant for 2 hours.

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Change the fat intestine into a knife, cut it into a hob shape and put it on a plate. Pour a little vegetable oil into the pot, and when it is 60% hot, put in the fat sausage and stir-fry.

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When the surface of the fat sausage is golden brown, pour dried chili pepper and dried pepper into the pot, and then pour in the bean Lao Na petal sauce and a little soy sauce to enhance the flavor and color.

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After stir-frying the watercress until fragrant, add a small amount of garlic slices, chopped Erjing strips, celery knots, and onion strips for stir-frying.

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When the green pepper in the pot is tiger skin color, pour a little cooking wine into the pot and continue to stir-fry, and when the fat intestine is light red and the green pepper is tiger skin color, it can be out of the pot.

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<>1.Braised large intestine head obliquely cut into 5mm thick "horse ear" pieces. 2.

The dried red pepper is cut diagonally from the middle and cut in two. Hangzhou peppers are also cut diagonally into knots about the same length as the dried red peppers. 3.

Prepare condiments and seasonings. 4.Heat the rapeseed oil in a hot pan until there is a slight green smoke, put in the large intestine to flush the oil, and the epidermis of the large intestine is slightly crispy.

5.Drain from oil. 6.

Leave the bottom oil in the original pot, and simmer the green onion and ginger rice over low heat until fragrant. 7.Add the dry red pepper and Sichuan pepper to stir until fragrant.

8.Add the Hangzhou pepper section and stir well. 9.

Put the He Qing into the drained large intestine and stir-fry evenly, and cook in the cooking wine. 10.Then add sugar, red soy sauce, and light soy sauce in turn, stir-fry quickly, and turn off the heat evenly.

11.Sprinkle with a pinch of cooked white sesame seeds. 12.

Remove from pan and serve.

The large intestine of the pig is fried with green peppers, first of all, when the oil temperature is hot, the green onion and ginger are stir-fried, and the cut fat intestine is stir-fried for a while, ten add salt and soy sauce to roll lead, ten Qingshu to the big silver is good to break the life, and the basic fried fight mu is cooked and added monosodium glutamate.

The ingredients for burning fat sausage are: fat sausage, flour, cooking wine, braised soy sauce, five-spice powder, salt, chicken essence, pepper, shallot, Sichuan pepper, dried sea pepper, and ginger.

1. Cut the fat intestine and tear off the oil ribs on the inner wall of the eggplant. Add flour and rub and rinse. Fat intestines in a pot under cold water, add cooking wine. Bring to a boil over high heat, drain water, and rinse well.

2. Put the fat intestine into the voltage cooker, add water, braised soy sauce, salt, five-spice powder, pepper, pepper, dried sea pepper, press for about 35 minutes, remove the fat intestine and cut it into pieces after relieving the pressure, then pour it into the voltage pot to collect the juice for about ten minutes, put the chicken essence and mix it out of the pot, sprinkle the green onions on the table.

The oily side of the pig's large intestine is on the inside, and the smooth side is on the outside. It is best to remove the oil from the large intestine of pigs. When washing the intestines and belly, add some alkali and vinegar first, and rub it repeatedly to remove the mucus and bad smell inside and outside.

When washing the lungs, you can put the trachea on the tap water pipe and rinse it with running water several times until the dirt is washed and the lung leaves are white, and there is no peculiar smell.

When washing the door cavity, you can first soak the door cavity in boiling water or put it into boiling water, scrape off the tongue coating and white skin, and then wash it clean. When washing the pig heart, you can put the pig heart into clean water and keep squeezing it with your hands to drain the dirty blood. The brain of domestic animals is generally very tender and easy to break, so it should be gently rinsed in water, and the bloodshot and film can be removed with a toothpick or small tweezers, and then rinsed clean.

To remove the smell of the pig's large intestine, you can put the whole piece in a hot pan and fry it for a while before chopping the pig's large intestine, so that the smell attached to the intestinal wall slowly evaporates until the smell is no longer smelled, and then take it out and rinse it with Qingshanliang water, and then cook.

First put the cleaned fat sausage into boiling water and take it out, then put it into an ordinary iron pot and add pepper, ginger slices, green onions, salt (according to personal taste), add cooking wine and add an appropriate amount of water to medium heat first, after opening the land pot, change to low heat and stew and cover, look at it every 20 minutes, don't dry the pot, about an hour or so, the fragrant fat sausage can be out of the pot, be careful not to put soy sauce, so that the cooking has a bitter taste.

Tips for making pig large intestine:

When roasting pork intestines at home, the large intestine is first cut into segments of about 10 cm and boiled thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is soft. It will be more convenient for secondary processing, mainly to season Bijiqing.

Don't throw the raw large intestine directly into the pot and fry it, because no one will be able to chew the large intestine made in that way.

Method 1. Ingredients: pork intestine, vinegar, salt, water, green onion and ginger, wine.

Method: 1. Wash the large intestine of the pig;

2. Smear and rub inside and outside with vinegar and a little salt lead rock to remove mucus and dirt.

3. After rinsing, put it in a pot of boiling water, add green onions, ginger and wine to cook, and remove it.

Method two. Ingredients: 1500g of pig large intestine, appropriate amount of star anise, appropriate amount of salt, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of vinegar.

Steps: 1. Clean the large intestine of the pig with vinegar and salt, blanch it in hot water, put enough water, add cooking wine, ginger and star anise. Bring to a boil over high heat.

2. Cover and bring to a boil over high heat.

3. Simmer over low heat for 1 hour and add an appropriate amount of salt.

4. Put it in the rice cooker for 1 hour, and it's fine.

5. Use scissors to cut into sections.

If you want the pig's large intestine to be boiled more rotten, soak it in water for a longer time before cooking, and put it in a pot under cold water, put some alkali in an appropriate amount, and change the water to medium heat and cook for an hour and a half after boiling, and wrap it crispy. If you use the old soup faster, you can add a spoonful or two of meat oil without the old soup. Or boil in a pot with water for 20 minutes, then remove it, stir-fry it with a small amount of oil and green onion and ginger, then put in water and boil, and then cook over medium heat for 20 minutes.

1 pair of large intestine of pig.

Rapeseed oil, unflavored salad oil is fine.

Red peppers several.

A small handful of green onions.

A few bay leaves.

Star anise: 2 pcs.

Cinnamon 2 small pieces.

2 tablespoons of sugar (to taste).

Salt to taste to taste

Light soy sauce 2 spoons (stir-fry spoon).

1 spoon dark soy sauce (stir-fry spoon).

Cooking wine 1 tablespoon (stir-fry spoon) is the best liquor.

Vinegar a little. Ginger A few slices.

Super delicious braised large intestine practice.

Cleanse the large intestine. Pour flour, salt, and sesame oil (the oil for stir-frying) into a basin containing the large intestine, rub the surface of the large intestine, wash it, discard the dirty water, and re-add the flour, salt, and sesame oil. This procedure needs to be repeated 4-5 times.

After the outside is washed, the inside and outside of the large intestine are reversed, the inner layer of fertilizer is peeled off, and the flour, salt and sesame oil are continued to be cleaned. Repeat 4-5 times.

My mom washes a pair of large intestines normally for about an hour. She washes by the river, and the city is not clean and the river is washed under running water, and this time is doubled. It's time-consuming, but it's worth it.

Blanch the large intestine and wash it and cut it into pieces, slightly larger, because the large intestine will shrink when burned. Heat the pan with cold oil, slightly more oil, and when the oil is hot, put in the green onion and ginger boiling pot. Put in the large intestine and stir-fry over high heat to make it super delicious braised large intestine Step 2

About the fire, how big is it, take a look at the super delicious braised large intestine on the stove fire in my house Step 3

Stir-fry for about 1 minute, add soy sauce cooking wine, star anise, bay leaf cinnamon, and continue to stir-fry the super delicious braised large intestine Step 4

Put sugar, put salt ** inside is the amount of sugar, a little more than that, my braised vegetables have more sugar, you can also come according to your own taste, but it is not recommended to reduce more, cooking is really seasoning to put enough, sugar and salt is a neutral and comprehensive taste, which is not delicious. Super delicious braised large intestine step 5

Put the green onions, continue to fry over high heat, and the seasoning must be stir-fried over high heat, so that the oil in the meat will come out, and the flavor of the seasoning will also go in. Super delicious braised large intestine step 6

Put water, not over the large intestine, because my house is burning on a large stove, the big stove has enough firepower, and the draft, the water will be a little more. On the gas stove, there can be a little less water than on the picture. Bring to a boil over high heat, cook for a while, then reduce the heat to medium and simmer for 20-30 minutes.

Then turn to low heat and simmer until it is rotten. Salt or add sugar to taste. After adjusting and then boiling on high heat, it's OK.

Super delicious braised large intestine step 7

This ** was taken without turning on the light when the pot was up at night, and the large intestine has become sauce-colored. Of course, it is lighter than **. It is difficult to capture the primary colors when taking photos at night, either light or dark.

My mom burned almost the fire in the stove and simmered it at residual temperature. The gas stove didn't have this function, so I had to simmer slowly. Super delicious braised large intestine step 8

Add some green onions to the pot and serve.