How is delicious fat sausage made? How to make fat sausage delicious

Sichuan flavor river oil fat intestines.

Materials. porcine large intestine (semi-cooked); Flour; red oil watercress; spices (star anise, bay leaf, cumin, licorice, cinnamon, grass fruit, flesh, angelica, samanai, etc.); green onions, ginger and garlic; Pepper; liquor; Rock candy; pickled peppers; pickled ginger; Lettuce.

Method. Prepare a big bowl of flour, I used the bran one this time, because the comparison is so that I just use the fat sausage, ordinary flour will do.

Don't get wet first, cut the fat intestine directly into sections, so that you can turn out the length of the inner wall for a while, sprinkle it with flour and start dry rubbing. After rubbing for a while, turn each section of intestine out of the inner wall and continue to rub, and you can tear off the fat on the inner wall while rubbing. When you are almost done, rinse with water, and the dirt will be washed away along with the flour, and the fat and oil will be rinsed off.

Clear it a few times, the inner wall will be washed, drained, and then turned back to the outer wall, add a little flour and rub it.

Rinse the flour and pass the intestines with water, and the white intestines are ready. I bought a half-cooked intestine, and if it is a completely fresh intestine, I need to repeat the above method many times, and add white vinegar and salt to the basin after the water is rubbed together.

Cut the washed large intestine into small pieces, not too small, the intestine will shrink. Put it in the pot and add enough water, some white wine, a handful of peppercorns, green onions and ginger slices and cook on high heat for more than 30 minutes, without covering the pot during the whole process, so that the smell will volatilize.

Take out the boiled fat intestines and drain them, chop the bean paste, and prepare various ingredients for later use.

Stir-fry the sugar color first, add more rapeseed oil to the hot pan, add rock sugar and stir-fry over low heat.

When all the rock sugar in the pan melts and turns light brown, put it in the fat intestine and stir-fry over high heat to color.

After adding the watercress and stir-frying until fragrant, then add the green onion, ginger, garlic and all the spices to continue to stir-fry until fragrant, add white wine and soy sauce and stir-fry evenly.

Transfer to a pot, add enough hot water to bring to a boil, turn to low heat and simmer for 1 hour. Authentic Jiangyou fat sausage is not melt-in-your-mouth taste, some chewy, like very soft and glutinous pro can increase the time by themselves, 10 minutes before the pot, try whether you need to add salt to taste, and add the green bamboo shoots cut into hobs and cook over high heat.

Slippery fat intestines, easy to learn, slippery and shiny and fragrant!

Spicy fat sausage. Material:

500 grams of pig intestine, 100 grams of bamboo shoots, peanut oil, salt, monosodium glutamate, green onions, peppercorns, cinnamon, bell pepper, bean paste, onions, peppers, yuanzhen sugar, bay leaves, fennel seeds.

Method: 1) Clean up the fat sausage you bought, put it in boiling water and blanch it;

2) Put the blanched fat sausage into the pot, add an appropriate amount of water, pepper, bay leaves, fennel and other seasonings to cook and pick up and cut into small pieces;

3) Wash the soaked bamboo shoots and cut them into suitable segments;

4) Put the pot on the fire, add an appropriate amount of cooking oil and bean paste to fry until fragrant, then add pepper, green onion, ginger and bamboo shoots and stir-fry evenly;

5) Put in the fat sausage and bell pepper and burn until it tastes.

Pepper fat sausage.

Ingredients: 400 grams of fat sausage, 50 grams of chili pepper, salad oil, soy sauce, ginger, garlic, green onions, salt, spices, and peppercorns.

Method: 1) Clean and cut the purchased fat sausage into pieces, and cut the small peppers into hob pieces;

2) Put the pot on the fire, put in an appropriate amount of oil to heat, stir-fry peppercorns, spices, ginger, etc., put in the fat intestines and stir-fry;

3) Add soy sauce and fry until the fat intestines change color, then set aside;

4) Leave oil in the pot, add the sharp pepper and stir-fry for a while, add the fat intestines and stir-fry together.

Potatoes burnt fat sausages.

Ingredients: 1000 grams of fat sausage, 3 potatoes, dried chili, star anise, bean paste, dark soy sauce, Sichuan pepper, chili, ginger, rock sugar, etc.

Method: 1) Clean the purchased fat sausage with salt, vinegar, flour, etc. until there is no peculiar smell at all, and then blanch it in boiling water;

2) Cut the blanched fat sausage in boiling water into appropriate thick and thin sections for later use;

3) Put the pot on the fire, put in the bean paste and cook over low heat, and stir-fry the fat intestines together;

4) After the fat intestine is a little burnt, add other seasonings and stir-fry for a while;

5) Put an appropriate amount of water in the pot and bring to a boil over high heat, then add the chopped potatoes and simmer together for a few minutes.

How to make fat sausages delicious.

Braised fat sausage. 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 my mother's own bean paste (you can see that it is very spicy by looking at the color).

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.

Fat intestines. Ingredients: 1 Xinyang fat sausage, 1 4 onions, 1 green pepper, 1 red pepper, a small section of carrot.

Ingredients: ginger slices, minced ginger, minced garlic, oil, cornstarch, salt, pepper, cooking wine, dark soy sauce, Sichuan pepper, star anise, cinnamon.

Method. 1.The fat intestine is divided into small sections of about 10 cm, carefully washed with salt and alkaline noodles, and even the fat and oil inside are removed.

2.Wash the fat intestines, cool the pot under water, skim off the foam after the water boils, put in ginger slices, peppercorns, star anise, cinnamon, dark soy sauce, salt, cooking wine, and cook for 20 minutes (if you like to eat q intestines, cook for 15 minutes, and the elderly and children need to cook for more than 30 minutes). Slice the green and red peppers and slice the carrots.

3.Remove the boiled fat intestines, control drying, let cool, and cut into small pieces of appropriate size.

If you like fat intestines, hurry up and make it, it's really delicious to do it.

Fat sausage is the best to make dry sausage, and the method of dry sausage is as follows:

Ingredients: 400 grams of cooked fat sausage, 2 garlic sprouts.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, bean paste.

1. Wash the cooked fat sausages and boil them in boiling water for 10 minutes, pick them up and cut them into sections, chop the ginger, soak the spicy skin until soft, wash and chop the pieces.

2. Wash the garlic sprouts and cut them into sections.

3. Stir-fry the fat intestines in a hot pan with cold oil and fry for a while to dry the water.

4. Add ginger, spicy skin, and flower grains and stir-fry over low heat.

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

6. Add cooking wine, bean paste, flavor fresh, garlic sprouts, and chicken essence and stir-fry evenly.

7. Put it out of the pot and put it on a plate, and the fat sausage can be made.

The delicious practice of fat intestines is like Liang Li's serving:

Ingredients: fat sausage, green pepper, green pepper, garlic cloves, ginger, green onions, white wine, sugar, soy sauce, bean paste, cumin powder, dried chili.

Tools: chopsticks, wok, knife, bowl.

1. Fill the pot with water, put an appropriate amount of liquor, soy sauce and green peppercorns in the water, put the fat intestines in the water and boil for half an hour until you can pierce the fat intestines with a chopstick.

2. Cut the boiled Jingjiao fat sausage into small pieces one by one.

3. Heat oil in a pot, add green peppercorns, bean paste, garlic slices, ginger slices, and green onions and stir-fry until fragrant.

4. Put in the fat sausage, stir-fry over high heat until the fat sausage is golden brown, and add dried chili peppers, a little sugar, and soy sauce during the stir-frying.

5. Turn down to low heat, add an appropriate amount of cumin powder and continue to stir-fry until the skin of the fat intestine is slightly crispy and fragrant. Add the green pepper segments and stir-fry for a while.