What do you know about fat sausages?

Dry pot fat intestines, scrape and wash the fat intestines, put them in a pot of cold water, add white wine and cook until they are cooked thoroughly, remove and drain the water, let them cool and cut them into strips that are cm long and 1 cm wide; Remove the stems of green and red peppers and cut them into hob pieces, remove the garlic seeds, cut the green onions into 2 cm long sections, and slice the ginger. Put the pot on the fire, put in the vegetable oil, put in the fat intestine after heating, fry the water, add white wine, refined salt, monosodium glutamate, oyster sauce, soy sauce and stir-fry to taste, then add fresh soup, star anise, cinnamon, whole dry pepper, skim off the foam after the fire boils, turn to low heat and simmer until the fat intestine is soft and rotten, and then select star anise, cinnamon, and whole dry pepper. Put the pot on the fire, put in the red oil and burn until it is hot, fry the garlic and ginger slices until fragrant, put the spicy sauce and bean paste and fry the powder, pour in the stewed fat sausage and green and red pepper pieces, add refined salt and monosodium glutamate, stir-fry the raw oil, sprinkle the green onion section, put it into the dry pot, and bring the alcohol stove to the table.

Five-flavor large intestine, first make a dipping sauce: half a bowl of natural fresh soy sauce, 1 4 bowls of boiling water, a little sauce, 2 teaspoons of sugar, pour it together and boil it and let it cool, put in 2 bottles of finger pepper and a few pieces of garlic that are patted down, and soak for one night. A section of fresh pig intestine is about 400 grams, tear off the outer layer of fat, rub it repeatedly with coarse salt or cornstarch, rinse it again, and repeat it several times until the cleaned water is no longer turbid.

The large intestine of the pig should be boiled twice, the first time it should be boiled with ginger and the large intestine for 15 minutes, the water should be poured out, and the second time it should be put star anise, grass fruit, bay leaves, and after adjusting the flavor with salt and sugar, it should be boiled over medium and low heat until the large intestine is soft and rotten. Cut the large intestine into small pieces one by one, add a small amount of Luhua peanut oil, put it on a plate, heat the dipping sauce, remove the finger pepper and garlic, chop it, enlarge the intestine, and serve it together.

After the sauerkraut is burned, the pig fat intestine is cleaned, put it into a pot of boiling water, take it out and cut it into small pieces; Chop the old jar sauerkraut finely and set aside; Put the mixed oil (cooked vegetable oil and lard) in a clean pot and cook until it is 50% hot; Put in the peppercorns and ginger (pat off) and fry until fragrant, fry the fat intestine pieces over high heat for a few times, add a spoonful of white wine to the pot (remove the flavor and increase the fragrance) and continue to stir-fry; After spitting out the fat intestines in the pot, add garlic, sauerkraut, king oyster mushroom cubes and water; Bring to a boil on high heat and simmer over medium heat, until the fat intestines are soft, add salt and hook the second-rate thickener; After removing from the pot and serving on a plate, sprinkle some chopped green onions.

Crispy sausages with salt and pepper, stir-fry the salt and pepper 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. The large intestine is rubbed repeatedly with coarse salt or cornstarch, then rinsed and set aside.

Blanch the large intestine in boiling water, scoop it up, and place it in a tall container. Wash the pot with oil, stir-fry ginger and green onions, splash cooking wine, boil the water, adjust the flavor with salt, flavor and sugar (lighten it a little), pour it into a tall container, and take the large intestine to the miscellaneous buckles until soft and cooked. 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 salt and pepper and mix well, and serve.

Braised fat intestines, first 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. Fungus, green and red pepper into triangular slices, ginger slices, green onions into sections, garlic into puree. Add the bottom oil to the pot with green onions and garlic, add green, red pepper, fungus, refined salt and monosodium glutamate and fry out of the pot.

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 put in the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken out of the pot.

The steamed method of Sichuan cuisine is seasoned with bean paste and bean curd, and steamed in a small bamboo basket. The steamed fat intestines have less greasy feeling, and the rice noodles that wrap the fat intestines play the role of "lubricant", making the fat intestines taste more soft and glutinous. Sichuan people also put steamed fat sausages into a small pot to make "sandwich cakes", or pour tofu brains to eat together, which can not only make a meal, but also a good material for snacks.

Southern fat sausage, the south is a county under the jurisdiction of Nanchong City, Sichuan Province, coincidentally, in the south, fat sausage is also a well-known dish. Different from Jiangyou's local burnt pure fat sausage, the southern fat sausage is stewed with white radish and kelp, plus garlic and orange peel to taste, and then paired with the popular vegetable dry rice in northern Sichuan, which is delicious and not greasy, and even the soup and water are not afraid of gaining weight!

The fat intestine is such a plump thing, fried crispy and slightly burnt, and it tastes even more radiant. The home-style fat sausage stir-fry should first cook the fat sausage, pay attention to a little or even marinate the fat sausage first, and then stir-fry it with green peppers. The fat sausages that are cooked just right, the fat aroma is all forced out, and the wine is first-class.

Ingredients for braised fat sausages.

One and a half pounds of fat intestines and an appropriate amount of salt.

Vinegar to taste, three tablespoons of flour Bridge years.

A small handful of Sichuan peppercorns and 5 pieces of cinnamon.

6 star anise and 7 bay leaves.

4 garlic cloves, 5 heads, 6 slices of ginger.

Appropriate amount of dark soy sauce Appropriate amount of light soy sauce.

2 tablespoons of bean paste and 1 onion.

1 green pepper and a small handful of green onions.

Cooking wine in moderation A little white wine.

Appropriate amount of chicken broth braised fat sausage.

Step 1: Put flour on the fat intestines.

Step 2: Salt. Step 3: Vinegar.

Step 4: Rub repeatedly with your hands.

Step 5: After rubbing the outside, turn it over and clean the inside.

Step 6: Rip off the intestinal oil. Some people keep this, and our family is removed.

Step 7: Repeatedly use flour, vinegar and salt, and scrub several times until the fat intestine is clean and the water is clear.

Step 8 Put some cooking wine in a pot under cold water and turn on high heat.

Step 9: After boiling, remove the fat intestine and rinse it well.

Step 10 Prepare Sichuan pepper, star anise, cinnamon, bay leaves, garlic, ginger slices.

Step 11: Start a new casserole, add water and pour in the spices.

Step 12: Dark soy sauce.

Step 13: A little sugar.

Step 14: Bring to a boil over high heat.

Step 15: Put in the processed fat sausage and cooking wine. Continue to bring to a boil, cook for 10 minutes, turn off the heat, cover and simmer for about 25 minutes.

Step 16: Remove the fat intestines.

Step 17: Cut into cubes. Big or small, depending on personal preference.

Step 18 Prepare bay leaves, star anise, cinnamon, plenty of garlic cloves, ginger slices.

Step 19: Heat the pan with oil and smoke.

Step 20: Pour in the fat sausage and stir-fry until the water is dry.

Step 21 Pour in star anise, cinnamon, bay leaves, ginger slices, half a garlic clove, and sauté until fragrant. For those who like to eat spicy food, you can put millet pepper and dried pepper fried together.

Step 22Two spoons of bean paste, stir-fry evenly.

Step 23: Pour in a little liquor.

Step 24: Heat boiling water, release light soy sauce, season chicken powder, simmer for 20 minutes 30 minutes. After the stew is done, taste salty and light, not enough to adjust yourself. Before removing from the pan, add the remaining garlic in and turn it over.

Step 25: Place the onion slice on the bottom of the bowl.

Step 26 Pour into the fat intestine and <>

Step 27 Finally, put the onion slices, green peppers, and green onion knots (mainly for good looks), light the alcohol stove, put the fat intestine bowl, and eat it while stewing, it is simply delicious. If you don't have an alcohol stove at home, then put in the onion slices and green peppers together at the 24th step, cook for 5 minutes, wait for the onion to taste out, put it on a plate, and eat. Sensitive hail opened.

Cooking tips for braised fat sausages.

When washing, tear off the intestinal oil inside, and the smell will be reduced a lot. But many people think that fat sausages have to have this taste, and you can see your personal preferences. The amount of garlic cloves should be more, and the fat intestines will be delicious.

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 grill cavity clear, 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 intestine head, boil water in the pot and add cooking wine, ginger, green onion, and fat intestine head, round the pin after cooking, remove and cut 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 boil rotten and not overheated, stir-fry to dry the water to be fragrant, after removing the bean paste residue, the spring appetizer is more clean, and the flavor must be burned when firing, and the taste is heavy.

The practice of fattening the intestines.

Features】 The taste is fragrant, and the intestines are 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.

In fact, there are many ways to make fat sausages, such as braised sausage, stewed, stir-fried, and fried ......For those who love it, it tastes good no matter how you eat it. However, there is a lot of oil in the intestinal wall, and because it is an internal organcera, it has a higher cholesterol content. It is said that the oil on the fat intestine should not be taken off, and the intestines that are too clean will lose their flavor when eaten, and even taste a little bitter, so eating with oil is the most fragrant and chewy.

The following two methods, one fried and one stewed, please decide the fat on the fat intestine according to your actual situation.

Casserole fat sausage] Ingredients: two sections of pig intestine, half a carrot, a sharp pepper, several cloves of garlic, a star anise, a green garlic seedling, a coriander, a little vegetable oil, two shallots, an appropriate amount of soy sauce, an appropriate amount of salt.

Production process:1The semi-finished fat sausage products that I bought have been processed and only need to be washed;

2.Cut it with scissors to tear off the net oil of the intestinal wall, if you like to care about cholesterol or anything, don't tear it off, with the taste and taste of intestinal oil is better; then cut into small pieces;

3.Pour a little oil into the wok, stir-fry the shallots until fragrant; Put the intestine pieces in the pan and stir-fry for a while; Throw a star anise into the pot and pour in a little soy sauce to adjust the color;

4.Pour in an appropriate amount of hot water, boil the water and pour it into the casserole, then throw a handful of garlic; Cover and simmer for about 5 minutes;

5.The side dishes are ready; Cut the pepper and carrot into large pieces, and cut the green garlic and coriander into sections;

6.Put the carrot slices in the pan and cook for two minutes; Taste the saltiness before starting the pot, sprinkle an appropriate amount of salt, put the sharp pepper pieces, green garlic segments, and coriander segments into the pot, mix well and turn off the heat.

Ingredients: Appropriate amount of marinated fat sausage, several chili peppers, half a red pepper, 3 cloves of garlic, appropriate amount of oil, a little salt, a little soy sauce, and a little light soy sauce.

Production process:1When the ingredients are ready, rinse the marinated fat intestine again; The amount of chili pepper varies according to taste;

2.Cut the pepper diagonally into sections, slice the garlic (the shallots were washed, and I forgot to cut and put them);

3.The large intestine is cut obliquely into segments;

4.Pour a little oil into the wok, add the garlic slices to the pan, and stir-fry until fragrant;

5.Add the peppers to the pan and stir-fry to change color;

6.Put the fat intestines into the pan and fry until the fat becomes transparent;

7.Sprinkle salt according to taste, pour a little soy sauce to adjust the color, and a little light soy sauce to adjust the umami; Mix well and remove from pan.

Cut the fat intestine into small sections, prepare green peppers, onions, garlic, dried chili peppers 2, oil 7 into a hot heat put ginger and garlic, Sichuan pepper, dried chili, green onions, bean paste to fry the red oil and put the fat intestines to stir-fry, put in onion pieces, green pepper segments, stir-fry until broken, put in 2 grams of cumin powder, half a spoon of salt, half a spoon of chicken essence and stir-fry evenly.

First of all, wash the fat intestine, then chop it and put it in the pot to blanch, add cooking wine, remove the ginger slices and put it in the pot to stir-fry, add some sauerkraut and stir-fry evenly, add seasonings, especially sour and appetizing.

Braised fat sausage, hot fat sausage, marinated fat sausage, spicy fat sausage, these are the home practice of fat sausage, I think hot is very delicious, first put the fat sausage into the pot, fry it until crispy and take it out, heat the oil in the pot, put in the dried chili pepper and pepper, and then put in the green onion, ginger and garlic to fry the fragrance, then pour in the fat sausage, then add seasoning, and fry it over high heat.

How to make fat sausage the best to eat? What are the cooking methods? It is usually braised and stir-fried.

Stir-fried fat sausages: Prepare some green peppers, clean them, cut them into slices with a diagonal knife and set aside, prepare some red peppers, cut them into pieces and set aside. In the end, we will get some ginger, some garlic, some pickled peppers, we will chop it up, we will get more pickled peppers.

After soaking the large intestine for about 10 minutes, rinse it again with clean water to clean the large intestine and put it in a pot with cold water. Then add shallots, ginger slices and an appropriate amount of cooking wine, light the fire and boil the large intestine water for five minutes, then you can take out the large intestine control water. After the scalded large intestine is sliced, the oil needs to be heated in another pan and a small amount of cooking oil is added.

When the oil is hot, place the large intestine in a pan and fry the water in the large intestine over medium heat. Sauté for about two minutes until the water is dry, remove the large intestine from the pan and set aside. Finally, heat the oil in a separate pan.

Put the prepared ginger, garlic and pickled peppers in a pan and sauté until fragrant. Then add a spoonful of bean paste and sauté until red oily. Then add the green and red peppers and sauté until raw.

Then put the fat sausages in the pan and sauté them with these seasonings. Then add a pinch of salt, light soy sauce and oyster sauce and stir-fry well.

Add water to the pot, add pork intestine hair, ginger slices, green onions, cooking wine, cook until foaming, and then cook over low heat for about 20 minutes; Many people don't like to eat fat sausages because fat sausages are a bit greasy, high in fat, and a little flavorful, in fact, for a person who likes to eat sausages, that's nothing, as long as the sausages are delicious, everything will be fine. Bring the oil, hot onion, ginger and garlic to a boil and add the fat sausage and frying pan. When the fat turns yellow, add salt, soy sauce and frying.

Add green and red peppers, stir-fry until the peppercorns change color, pour in sesame oil, and remove from the pan.

If the purchased large intestine is unprocessed, it needs to be rubbed several times with salt or flour. The oil was shredded and thrown away. Then wash it and boil it in an underwater pot over medium heat, like green onions, ginger and spices.

Chopsticks can be easily inserted into the large intestine. And then it's cooked. Put some oil on the fire in a frying spoon for you to smoke.

Pour 30 times with deep vegetable oil and fry, then fry chives and ginger, fry with cooked fatty meat, fry at high temperature, add green peppers and red peppers when fat meat sausage oil, fry potato chips with salt, and then put them on the table.

Fat intestines contain more fat, high-quality protein and fat-soluble vitamins, and fat is rich in cholesterol; Garlic contains fatty acids, a variety of bioactive substances, selenium, etc., which has a good health care effect on the human body, but the cholesterol content in the fat intestine is relatively high, add green pepper slices, add soy sauce, cooking wine, a little sugar, a little salt, put some vinegar in the water before leaving the pot, and put it in another part of the garlic. Remove from the pot.