How to make dry sausage delicious? How to make dry sausages delicious?

Dry sausage to do this:

1. Cut the Hangzhou pepper into sections with an oblique knife, cut the dried pepper into sections, slice the ginger, and cut the green onion into cubes. 2. Wash the fat intestines and put them in a pot, add 1 tablespoon of cooking wine, 1 tablespoon of white wine and cook for 5 minutes, remove and wash again. 3. Put the fat sausage into the brine and boil for 40 minutes, remove and let it cool, and cut into small pieces.

4. Heat the oil to 7 hot, fry the fat intestine until the surface is slightly dry, remove and set aside. 5. Leave the bottom oil in the pot, stir-fry the shallots, ginger, Sichuan pepper and dried chili, add the fat intestine and Hangzhou pepper and stir well. Add 1 tablespoon of light soy sauce, half a tablespoon of salt, 1 tablespoon of sugar, stir-fry evenly, and sprinkle with sesame seeds.

In this way, you can make delicious dry sausages.

A few simple steps will teach you how to make delicious dry sausages.

First of all, we put the fat sausage into the pot and blanch, take it out for about 10 minutes, then heat the oil in the pot, put in the fat sausage, fry it slowly over low heat, add chopped green onion and minced garlic after frying, add a little salt, and then stir-fry for about 5 minutes.

Prepare the fat sausage, wash it and cut it, and cut the celery and so on. Put oil in the pot, put in the fat sausage, fry for a few minutes, pour in chili peppers, etc., and then add sugar, etc., stir-fry the fragrance, and you can get out of the pot.

Cut the braised fat sausage into small sections, dry fry it over low heat without adding oil, stir out the excess fat in the fat sausage, and remove it for later use. Leave oil in the pot, put the chopped onion into the pot and stir-fry, then add the green onion, ginger, garlic, and dried chili pepper and stir-fry until fragrant. Add the fat sausage and green pepper and stir-fry, add a little salt before cooking.

Stir-fry green onions, ginger, garlic and chili peppers in the pot until fragrant, add light soy sauce and dark soy sauce and salt, and stir-fry out of the pot.

Dry sausage, crispy on the outside and tender on the inside, spicy and slightly numb, easy to learn.

The champion of the Chengdu International Food Festival is how to cook dry and fat sausages, let's learn together!

Simple and delicious dry sausage can be easily made at home!

The practice of dry sausage fat sausage, like friends ** to share.

This dish of dry sausage is endless.

Although the dry sausage is a Sichuan dish, it is also a favorite dish of the Chinese people. I'm a fat gut controller, and I've done a lot of stir-fry recipes in the headlines, so you can check it out if you like it. To say authentic, as long as you leave the local, authentic is really difficult to guarantee, are each family has its own practices and taste, the most important point, is the "stir-fried word", do not stir-fry the fat intestine out of the fragrance of the delicious, it is not dry, there is a spicy taste, spicy skin and peppercorns are necessary, and then the cleaning of the fat intestine, this is also very important, unclean stir-frying, how to do it is not delicious.

I'll just share my family's method of dry sausage.

Fat sausage is a strange ingredient, and stinky tofu, the nature of durian is more similar, people who like it like to eat, if you don't like it, it's hard to accept, you don't like it may be because of his "**" It is difficult to accept, but, this hero doesn't ask where it comes from, clean it up, it's delicious, dry fried fat sausage is one of the many practices of fat sausage, the following practice is one of my more commonly used practices, it's not authentic, but it's definitely delicious!

Dry sausages. First prepare the materials: pig intestine, onion, persimmon pepper, salt, green onion, ginger, garlic, star anise, cinnamon, dried chili, light soy sauce, dark soy sauce, white wine, bay leaves, sugar, if you buy a raw large intestine, first use scissors to cut off the fat oil outside the fat intestine, and then use scissors to cut the large intestine into the basin, put in flour and salt and add some water to clean the large intestine repeatedly, wash the dirt in the intestine skin with clean water, and then put in the liquor and water to rub it again and rinse it clean. Blanch it in hot water for three to five minutes, then remove it and drain it.

If it is a half-cooked large intestine bought in the supermarket, you can make this dish directly, first cut the onion into pieces, slice from the sauce, slice the garlic, slice the green pepper, prepare the soup pot and add water to heat, put in the fat intestine, add the old pump, white wine, green onion, ginger, garlic star anise, cinnamon. Sesame oil, salt, light soy sauce, sugar, boil for about an hour or so, about with chopsticks can poke it in, cut the fat intestine into pieces, prepare a wok, put the fat intestine into a low heat, dry stir-fry until yellow, then take it out for later use, put in the onion pieces and stir-fry until soft, then add the green onion, ginger, garlic, dry chili pepper and stir-fry until fragrant, put in the fat sausage and green pepper, stir-fry evenly, and then add salt to taste.

Prepare fresh fat sausages, wash them and set them aside, then put them in a pot and fry them until golden brown, heat the oil, add dried chili peppers and garlic slices and fry until fragrant, pour the fat sausages into the pot and stir-fry, then add a small amount of salt, stir-fry evenly over high heat to get out of the pot.

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

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

3.Stir-fry the hot pan with cold oil and the fat intestines for a while to dry the water, add ginger and spicy skin grains and stir-fry over low heat, stir-fry until the skin of the fat intestines is slightly curly and yellow, add cooking wine and bean paste and stir-fry evenly.

4.Add flavor-grade fresh, garlic sprouts, and chicken essence to stir-fry evenly out of the pot.

Cut the fat intestine into sections and fry until slightly yellow. Put a little oil in the pot again, add dried chili peppers, Sichuan pepper, minced garlic, bean paste, salt, sugar, monosodium glutamate, light soy sauce and other stir-fry until fragrant, then pour in the fried fat sausage segments, stir-fry evenly.

First of all, wash the fat sausage with salt and kumquat leaves, then chop it and put it in the pot to blanch it again, then put the fat sausage into the pot and stir-fry, add your favorite ingredients and side dishes and stir-fry evenly, put it in the dry pot, it is very delicious.

Ingredients: Fat sausage.

Seasoning: oil, cooking wine, green onion, ginger, green and red pepper, celery, onion, dried chili, salt, monosodium glutamate, tempeh, Pixian bean paste, Sichuan pepper.

Production Steps:1Today is a section of blanched fat sausage, first of all, we put the fat sausage into the pot and add water, and then add some green onions, ginger, pepper and cooking wine.

After the water is boiled, it will be simmered for about two hours on low heat, do not put salt, so that the fat intestines boiled out are moderately soft and moderately soft, and the muscles are tough and spicy after stirring out. Many people can't chew the fat intestines after dry stirring, it must be that the cooking time is not good.

2.We cut the boiled fat sausage into horse ear pieces, so that the cut fat sausage is both flavorful and shaped.

3.Prepare some green and red wattle strips and cut them into sections, cut celery into sections, cut onions into strips, and then prepare some ginger and garlic slices, and dry chili peppers.

4.Heat the pot and put a small amount of oil, change the oil temperature to medium heat and pour the fat intestines down and stir-fry, many restaurants will not spend a lot of time to fry you slowly in order to save trouble, and will use wide oil to fry. In this way, the meaning of the dish is lost, and the taste is much worse.

There are also some methods that first add watercress, and then stir-fry the fat intestines, which can not make the fat intestines crispy and oily well. Therefore, the correct first step must be to stir-fry directly under the fat intestines, fry until the water vapor evaporates, the fat intestines begin to produce oil, and the skin is slightly yellow.

5.Then pour in ginger and garlic to fry the fragrance, then pour in green and red peppers, celery and onions into it and continue to stir-fry, don't rush out of the pot, don't add any other ingredients with juice, cooking wine also needs to be put at the end, otherwise if there is juice, fat sausage and green pepper can not achieve the effect of crispy burning, to fry until the green pepper becomes a tiger skin shape and then turn it into a high fire, add a little cooking wine to stimulate the fragrance, and finally add a small amount of salt and monosodium glutamate to taste according to the taste, and quickly fry the pot. Such a tenacious, spicy and fragrant dry sausage is wrapped in a fresh and red soup at the moment of entry, and the enjoyment of crispy outside and tender inside fills the whole mouth.

This is the taste of dry sausage.

Note:1Fat sausages must take time to slowly stir-fry the oil, and the skin is browned, so that the taste is the best.

2.Don't rush to stir-fry out of the pan after pouring in the side dishes, and don't add any other juicy ingredients, otherwise the fat sausage and green peppers will not achieve the crispy and charred effect.

3.Friends who can't eat too spicy can replace the two vitex strips with non-spicy green peppers.

The practice of dry sausage fat sausage, like friends ** to share.

The delicious dry rental source is fried fat sausage with green peppers.

Cut the fat intestine into sections and then split it in half from the middle. Crack the pepper from the middle and slice. Dried red pepper cut into pieces.

Put a small amount of rapeseed oil in the pot, cook the cracked oil over medium heat, put it into the fat intestines, stir-fry constantly, and turn to low heat until the surface of the fat intestines appears brown. Add the dried red pepper segments and Sichuan peppercorns, and continue to stir-fry until fragrant. Put in the screw pepper slices, adjust to high heat, keep stir-frying, after the screw pepper is broken, adjust to medium heat, drop in a small amount of light soy sauce, sprinkle in a small amount of salt and sugar, stir-fry evenly, turn off the heat.

Essentials of the practice

Use raw materials with tight muscle tissue, such as beef, pork, chicken, rabbit, eel, loach, etc. Livestock meat should be cut into thick shreds, chickens and rabbits can be finely boneed and chopped into small pieces; The shredded meat is too thin and easy to break, and the chicken and rabbit pieces are not easy to stir thoroughly and are inconvenient to eat.

It is necessary to make flexible use of firepower. Dry frying can be divided into two heating stages, the first stage to dry most of the water, at this time the fire should be strong, the iron pot should be hot, and after putting in the main ingredients, it should be constantly stir-fried. You can also use your hand to press the ingredients to drain them outward.

The second stage starts from adding Pixian Douban, to appropriately reduce the firepower, at this time the water in the material has been basically dried, the purpose of stir-frying is to stir out the fragrance of the spice and the red oil, so that it can penetrate or stick to the main material, and promote the raw materials to further crispy.

Accurately grasp the heat. The heat of dry stir-fried vegetables is reflected in the crispy texture and reddish-brown color and spicy dry aroma, stir-fried but not dry is not worthy of the name, dry if dry firewood loses all the flavor, it is not easy to correctly understand crispy. Red brown and spicy complement each other, stir-fry the red oil, stir-fry the crispy peppercorns and chili peppers, and make them taste through the skin, it is the exact state of the heat.

The heat is not enough, the taste is not strong, and if it is too hot, there will be a bitter taste.

Ingredients: 250 grams of pork intestine.

2 green peppers and 2 red peppers.

2 tablespoons minced garlic. 1 tablespoon of bean paste.

Appropriate amount of green onion and ginger. Dried chili peppers to taste.

Cooking wine to taste. Cooking oil to taste.

Salt to taste. Sugar to taste.

Method: <>

1.The large intestine of the pig is scrubbed with salt and vinegar in rotation and cut into 7-8cm long sections.

2.Fly the cut fat intestine section to the discoloration of the royal hulu, drain and set aside.

3.Cut the chili pepper into granules, cut the green onion and ginger into minced pieces, and cut the dried chili pepper into segments for later use.

4.Heat the pan with cold oil, add the minced green onion and ginger and stir-fry until fragrant, then add the bean paste and dried chili peppers and stir-fry until fragrant.

5.Put in the large intestine of the pig with good flying water, add half a bowl of water, and keep stir-frying over high heat until the water is boiled dry and the surface of the large intestine of the pig is slightly browned and shiny.

6.Finally, add the green and red pepper grains to make a pie and stir-fry well, sprinkle in salt and sugar to taste.

Tips:1Flying water is needed to stir fat sausages, which can remove the fishy smell of fat sausages.

2.When adding water, you can add a small half bowl of water to dehydrate the surface of the fat intestines, and then stir-fry until the water is basically boiled dry, so that the taste of the fat intestines will be better.

3.The stir-frying process needs to be stir-fried frequently, so that it is not easy to paste the bottom, and it can also ensure that the large intestine of the pig is charred and not blackened.