How to make hot and sour fat sausages, how to make hot and sour fat sausages

Hot and sour fat sausage. Ingredients.

800 grams of pig intestine.

Accessories. Soaked red pepper 50 grams.

50 grams of kimchi.

Seasoning. Salad oil to taste.

Salt to taste. 10 grams of rock sugar.

A pinch of chicken bouillon. Green onions to taste.

Ginger to taste. 2 star anise.

12 peppercorns.

1 small piece of cinnamon.

2 teaspoons of cooking wine.

4 bay leaves. 1 grass fruit.

Shallots to taste. The practice of hot and sour fat sausage.

1.Put the washed pig intestine into the pot, add an appropriate amount of water, ginger slices, green onions, cooking wine, do not cover the pot, boil over high heat, remove the large intestine after a few minutes, and wash it with water again to remove the foam.

2.Put an appropriate amount of water in the casserole, add marinades (two star anise, a small piece of cinnamon, a few bay leaves, a grass fruit, more than ten peppercorns, 10 grams of rock sugar, two teaspoons of dark soy sauce, two teaspoons of light soy sauce, and two teaspoons of cooking wine; Salt, ginger slices, green onion to taste), bring to a boil.

3.Place the processed large intestine.

4.Cover the pot and simmer over medium-low heat for about 60 minutes.

5.Remove the marinated large intestine and set aside.

6.Cut the marinated large intestine into hob pieces; Cut the pickled pepper into rings and cut the pickles into cubes.

7.Heat the pan with oil, add the garlic slices and ginger shreds, and burst out the fragrance.

8.Add the pickled pepper and kimchi and stir-fry well.

9.Stir-fry well in the large intestine (if you feel too dry at this time, you can add a little soup when marinating the large intestine)10Finally, add a little chicken essence and green onions, and stir well.

Ingredient breakdown. 300 grams of cooked large intestine.

100 grams of mustard.

2 green peppers. 4 dried chilies.

Ginger to taste. Garlic to taste.

Salt to taste. Light soy sauce to taste.

Cooking wine to taste. Appropriate amount of chicken bouillon.

Appropriate amount of dark soy sauce. Thirteen spices to taste.

Appropriate amount of sesame oil. Pepper to taste.

Hot and sour taste. Stir-fry process.

Ten minutes takes time.

Easy difficulty. The steps of the practice of hot and sour fat sausage.

Cut the large intestine into small pieces and mustard the vegetables. Slice the green peppers, cut the millet spicy and dried peppers into small pieces, and slice the ginger and garlic.

Put oil in a pot and boil until it is 7 hot, then put in the ginger and garlic slices in the pot.

Add the large intestine and stir-fry, add the dark soy sauce. Stir-fry the cooking wine and pepper and color it and serve.

Put oil in a pan and add dried chili peppers. Garlic slices. Stir-fry the millet until fragrant, then add the mustard and stir-fry.

Add the green pepper slices and stir well.

Add the large intestine slices and add the thirteen spices. Stir-fry well with light soy sauce.

Stir in the salt. Stir-fry the chicken essence well. Drizzle with sesame oil and you're ready to go.

The fragrant hot and sour fat sausage can be eaten.

The practice of hot and sour fat sausage. Ingredients: pork intestine, millet pepper, pickled pepper, ginger and garlic, light soy sauce, dark soy sauce, oyster sauce, chicken essence, garlic sprouts.

Once we have these ingredients, we can start making this delicious dish.

The first step is to clean the large intestine of the pig bought back, pour water into the pot, pour the fat intestine after boiling, add a spoonful of cooking wine, blanch the fat intestine for about 1 minute and then take it out, put it aside for later use, pour oil into the pot, pour in the millet pepper and pickled pepper after the oil is boiled.

The second step is to stir-fry until fragrant, pour in the fat sausage, and then add ginger and garlic and stir-fry.

In the third step, we add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, a small spoon of salt and chicken essence, and some dried garlic sprouts.

The third step is to stir-fry them evenly, and after stir-frying for a while, we add the garlic sprouts.

Finally, then we turn on the high heat and stir-fry evenly to collect the juice, and after stir-frying for a while, we can eat it out of the pot!

Precautions for hot and sour fat sausage:When frying this dish, first of all, we should clean it, when the fresh pig intestine is bought, its taste is relatively large, it should be rinsed many times, in the process of cleaning, we can add a little salt to wash away the mucus in the large intestine first, and scrub it with flour. Secondly, after cleaning, you must remember to add star anise and cooking wine to the water, which can remove the fishy smell well, and it will be more fragrant when fried.

Hot and sour fat sausage. Method.

1. Blanch the cleaned fat intestines in the water for 1 minute, put a little star anise and tung tung smooth bay leaves, and take them out from the boil for about 20 minutes.

2. Stir-fry fat sausages in oil, 1 tablespoon of bean paste, ginger and garlic, green and red round chili peppers, 1 tablespoon of raw soy sauce and oyster sauce, half a spoon of chili noodles to taste, pour in sauerkraut and celery and stir-fry for a while.

3. Pour into a casserole covered with onions, pour in half a bowl of water and simmer for about 5 minutes, sprinkle with garlic leaves.

Ingredients: fat sausage, sour radish, green garlic leaves, green pepper, ginger, garlic, star anise, oil, salt, cooking wine, oil consumption, light soy sauce.

1. Wash the fat intestines, cut them in the middle, cut them into small sections, blanch them in water, add the amount of star anise and cooking wine to remove the fishiness, and present them for later use, 2. Shred the sour radish, wash and cut the green garlic leaves into small sections, wash and shred the green peppers, wash and cut the ginger into slices, peel the garlic and chop it for later use, wash the star anise and set aside, 3. Heat the oil, put in the ginger slices and garlic and star anise to stir-fry, pour in the cut fat intestines and stir-fry evenly, pour the cut shredded radish into the pot and continue to stir-fry, add salt, light soy sauce, cooking wine, and an appropriate amount of oyster sauce to stir-fry to make it taste. Add green garlic and chili peppers to fry the fragrance, (if you like a little spicier, you can add Chaotian pepper) continue to stir-fry, 4. Add appropriate water, cover the pot and simmer, add a little chicken fine adjustment before the pot, you can get out of the pot, its taste is sour and spicy and refreshing, full of rice, usually at home, you can try to do it.

If you want to make hot and sour fat sausages delicious, then you should wash the fat sausages and give him some oil, and then pour the mixed hot and sour sauce into it and stir-fry a few times, which is very delicious.

1.The large intestine that I bought back was rubbed repeatedly with salt and vinegar and washed.

2.The kneaded large intestine is washed away with pure edible alkali, and the sour smell on the large intestine is removed.

3.Cut the washed large intestine into small pieces, add vinegar and cooking wine and marinate for 30 minutes.

4.Prepare ingredients: wash the millet pepper (do not need to cut it), cut the sour radish into large slices and cut it into small slices, wash the bell pepper and remove the stems and seeds, cut into pieces, shredded ginger, minced garlic, and green onions.

5.Pour water into the pot and boil, add an appropriate amount of salt, cooking oil, pour in the marinated large intestine and blanch it until it is broken (the purpose of pickling and blanching is to make the large intestine more chewy, and the more you chew, the more fragrant it is), remove and drain the water and set aside.

6.Pour in cooking oil, pour in green onions, ginger and garlic and stir until fragrant.

7.Pour in the millet pepper and stir-fry until fragrant.

8.Pour into the large intestine, pour in an appropriate amount of cooking wine and stir-fry until fragrant.

9.Pour in salt, chicken powder, light soy sauce and stir-fry until flavorful.

10.Pour in the sour radish, stir-fry the bell pepper until it is cooked through, and serve on a plate.

Materials:

Sour chili, sour ginger, bitter gourd, star anise 1, pig intestine, oil, salt, sugar, cooking wine.

Method.

1.Cut the sour chili pepper into sections, shred the sour ginger, and cut the bitter gourd into sections for later use.

2.The large intestine of the pig is washed and cut into sections for later use.

3.After the hot pan cold oil is put into the star anise and the heat is fragrant, add sour chili pepper and sour ginger to stir-fry to bring out the flavor, then add bitter gourd, stir-fry until soft, add the pig's large intestine, and cooking wine, oyster sauce, salt, sugar and reduce the juice over high heat.

Tips

1. If there is no sour chili pepper and sour ginger, you can also use salt to marinate the chili pepper and ginger in the water and then add white vinegar to soak for more than 2 hours before you can use 2.

1. Wash the fat intestines, cut them in the middle, cut them into small sections, blanch them in water, add the amount of star anise and cooking wine to remove the fishy taste, and present them for later use, shred the sour radish, wash and cut the green garlic leaves into small sections, wash and shred the green peppers, wash and cut the ginger into slices, peel the garlic and chop it for later use, wash the star anise and set aside.

2. Heat the oil, add ginger slices and garlic and star anise to stir-fry until fragrant, pour in the cut fat sausage and stir-fry evenly, pour the shredded sour radish into the pot and continue to stir-fry, add salt, light soy sauce, cooking wine, and an appropriate amount of oyster sauce to stir-fry to make it taste, then add green garlic and chili pepper to stir-fry the fragrance, continue to stir-fry, add appropriate water, cover the pot and simmer, add a little chicken essence before the pot, and adjust the small fresh, which can be out of the pot.

Sweet, sour, salty and spicy, fragrant and refreshing. Hot and sour large intestine practice:

1.Cut the large intestine into even shreds.

2.Cucumbers and red peppers are also shredded.

3.Blanch the shredded intestines in a pot and remove them.

4.After cooling, put in the cucumber and red pepper shreds, add the ginger shreds and mix well.

5.Mix the aged vinegar, sugar, refined salt and monosodium glutamate.

6.Pour on the three wires, pour chili oil and sesame oil and mix well.

Step 1Prepare the raw pork intestines. 2.

Ingredient. 3.Blanch after rinsing.

4.After blanching, cut into sections, then cut the middle with a knife, and then use an appropriate amount of flour to grab and wash, then drain the water for later use. 5.

Wash all ingredients and cut them for later use. 6.Heat the oil in a pan and add the raw garlic head to stir-fry until fragrant.

7.Add the raw intestine again, drizzle a few entropic rice wine and an appropriate amount of salt, and stir-fry over high heat. 8.

Then add the old altar back dish to stir-fry. 9.Add another half bowl of water to a boil, cover the pot and simmer for five minutes.

10.When about one-third of the water remains, add the red pepper and the remaining raw garlic and continue to stir-fry. 11.

When the water is dry, add the appropriate amount of soy sauce and sugar. 12.Mix well.

1 large intestine cut into small pieces and mustard vegetables. Slice the green peppers, cut the millet spicy and dried peppers into small pieces, and slice the ginger and garlic. 2. Put oil in a pot and boil until it is 7 hot, then put in the ginger and garlic slices in the pot.

3. Add the large intestine and stir-fry, add the dark soy sauce. Stir-fry the cooking wine and pepper and color it and serve. 4. Put oil in a pan and add dried chili peppers.

Garlic slices. Stir-fry the millet until fragrant, then add the mustard and stir-fry. 5. Add the green pepper slices and stir well.

6. Put in the large intestine slices and add the thirteen spices. Stir-fry well with light soy sauce. 7. Stir in the salt.

Stir-fry the chicken essence well. Drizzle with sesame oil and you're ready to go.

The method of making the fat sausage is to cut the Sichuan kimchi into shreds, boil it in a pot, put some bean paste, put some that, salt monosodium glutamate, after cooking, it is very watered, blanched very much, and then put it on the top later, and pour some hot and sour fat sausages on the top, hurry up, red diamond glue, glue the oil, and the damage caused by this is very, very delicious.

Wash the chili peppers first, cut them and put them on a plate, and then cut the fat intestines and put them on a plate for later use. With the oil boiled in the pot, add the green onions, ginger and garlic grass for a while, and they put the fat sausage and the spicy chili pepper cut into the pot. Don't pour too much water into the water, and then add vinegar so that it becomes a hot and sour sausage.

There are many ways to make hot and sour fat sausages, such as ginger hot and sour fat sausages cut into segments, put them in a pot and add some chili peppers and some crispy powder, and the spicy fat sausages produced in this way are particularly delicious.

Prepare the ingredients, buy the fat sausage, clean it, and then marinate it.

2.Change all the ingredients to the knife, cut the green and red peppers into small pieces, the fat intestines into large pieces, the onions into diamond-shaped slices, and the ginger and garlic into small slices.

3.Heat the pan, add oil and sauté the ginger and garlic until fragrant.

4.Add the green peppers and pickled peppercorns and stir-fry until the pickled peppers come out with red oil.

5.Put the fat sausage and onion slices in a pan and stir-fry.

6.Add salt, sugar, light soy sauce and oyster sauce.

7.Before leaving the pan, dip the edge of the pot into an appropriate amount of aged vinegar.

8.Stir-fry over high heat and then remove from the spoon.

If you want to make the big fat sausage delicious, the most important thing is to delete the configuration of this material, it is recommended to use the hot pot material of old Sichuan, and the sour and hot fat sausage will be more delicious.

Cut the fat intestine diagonally and set aside.

Cut the shallots into small pieces and set aside.

Wash the green chilies, remove the stems, cut into small pieces and set aside.

Add the fat sausage and stir-fry evenly, add an appropriate amount of vinegar and a small amount of salt.

Add green chili peppers and stir-fry for 3-4 minutes.

I think there are many ways to make hot and sour fat sausages, and the way I make them is to remove the fat sausages from oil and then fry them with chili peppers.

Ingredients: Shaanxi bean paste, chopped chili, two pot heads (white wine is OK), aged vinegar Fat intestines cut into thin strips (fat intestines can be cut thin or thick according to your preference, and the large intestine is best bought in the supermarket that has been precooked.

Prepare the ingredients, just do it step by step, it's very simple.

The method of making hot and sour fat sausage is to cook the fat sausage first. Then make the chutney. You can cut in some pickled ginger, the pickled pepper will taste better, and then put the fat sausage in. Cook for about 10 minutes.

Start by preparing cooked large intestines, mustard, green peppers, dried chilies, ginger and garlic and ingredients. Cut the large intestine into small pieces. Green onions, ginger and garlic stir-fry until fragrant. Stir-fry the large intestine in a hot pan with cold oil, add dark soy sauce, and evenly color the cooking wine. Finally, fry the dried chili peppers and spread them on top.

This can be made as long as there is chutney and fat sausage.

<> "Ingredients]: 1 bag (half a catty) of finished spicy fat sausage, 1 bag of finished sauerkraut, 1 green onion, 4 dried pies or Shen chili peppers.

Method.