What ingredients do you need to prepare for homemade gluttonous fat sausages at home?

Gluttonous Fat Sausage is a very distinctive Sichuan delicacy that requires ingredients such as pork intestines, cucumbers, garlic, bell pickled peppers and pickled ginger, and seasonings such as Pixian bean paste, green onions, ginger and garlic, dried chilies, red oil hot pot base and salt. Let's share with you how to make gluttonous fat sausages.

1. Clean the large intestine of the pig. Before making gluttonous fat sausages, the large intestine needs to be carefully cleaned. First of all, the pig's large intestine is simply cleaned, put it in a basin, then add an appropriate amount of rapeseed oil, constantly stir and scratch with vegetable oil, and then wash it with water, repeating this operation many times.

Then turn over the pig's large intestine, remove the oil inside the pig's large intestine, and then add an appropriate amount of rapeseed oil and wash it again several times according to the above operations. In this way, the large intestine of the pig is thoroughly cleaned. Then turn the pig's large intestine over again, put it in a pot of cold water, add an appropriate amount of cooking wine and ginger slices, cook over high heat until the pot boils, remove the pig's large intestine and wash it.

The pig's large intestine is ready.

Second, the preparation of gluttonous fat sausage seasoning. Clean the soybean sprouts, cut the cucumber into strips, cut the onion into shreds, and cut the pig's large intestine into evenly sized pieces. Chop the green onion, ginger and garlic into minced pieces for later use.

The bell pepper is split in half from the middle, and the pickled ginger is cut into slices. It is important to note that pickled pepper and pickled ginger are the key to this dish, and it is important to prepare them well, otherwise it will affect the taste. Blanch the soybean sprouts and remove the soybean skin for later use.

3. Make gluttonous fat sausages. Slide the fat intestines into the pan in a hot oil and cold pan, and remove the pan to control the oil after half a minute, which can ensure that the large intestine is tender and smooth. Then leave the bottom oil in the pot, pour the chopped green onion, ginger and garlic into the pot and stir-fry until fragrant.

Put the lantern pickled pepper and pickled ginger into the pot and stir-fry a few times, add the Pixian bean paste, and stir-fry until fragrant. Then add an appropriate amount of red oil hot pot base, fry the red oil, add enough water, add an appropriate amount of sugar and salt according to your taste, you can add a little pickled pepper and pickled ginger water to the country, wait for the water in the pot to boil, pour the pig's large intestine into the pot, and cook for two minutes to fully absorb the flavor. The bottom of the pot is covered with bean sprouts, onions and cucumber strips.

Spread the flavored pork intestine on top of the vegetarian dish. The soup in the pot is about to dry up, add an appropriate amount of water starch to thicken, and pour it into the basin. The gluttonous fat sausage is made.

The gluttonous fat sausage is indeed very delicious, and it tastes spicy and fragrant very enjoyable, especially during the Chinese New Year, which is a dish that many southerners like to eat. If you want to make your own gluttonous fat sausages at home, you should first prepare some fresh fat sausages and some hot pot bases, as well as sauerkraut and other ingredients. <>

1. What to prepare for making gluttonous fat sausages at home

1. Before making gluttonous fat sausages, you should first prepare the corresponding materials, prepare fresh fat sausages, and then prepare Laotan sauerkraut and hot pot base, and other ingredients should be prepared garlic, ginger, dried chili peppers, peppercorns, cinnamon, white wine, star anise, fennel, oyster sauce and salt.

2. The fat intestines bought home must be cleaned, first turn the fat intestines from the inside, rub all the fat and oil inside with salt and flour several times, boil them with water after washing, take them out and drain the water after cooking, cut the fat intestines into segments, or directly break the fat intestines to clean. <>

3. Then prepare other ingredients, prepare some dried chili peppers and peppercorns, cut all the ginger into minced pieces, then prepare some cinnamon, two star anise, some fennel and garlic, prepare the authentic Laotan sauerkraut in Sichuan, and also cut it into small pieces for later use.

4. When the oil is boiled, after the oil is hot, put the hot pot base in first, and then Uncle Chen comes to the spare pot and puts the oil in it again, and when the oil is burned to about 6 hot, then put the eight-leaf cinnamon fennel and ginger to grind it in and stir-fry the fragrance, then put in the hot pot base, fry the red oil, and put in the garlic and dried chili pepper and Sichuan pepper after frying.

5. After all these ingredients are fried, put the fat intestine that has just exceeded the water into a spoonful of liquor and a spoonful of soy sauce, which can help the fat intestine to go to the heart. Then pour all these ingredients into the casserole, add a little water and stew slowly, stew for about an hour and a half, the fat intestine is basically soft, at this time put the sauerkraut in, add an appropriate amount of salt to season and eat. <>

2. Conclusion

The dish is very sour and delicious, but the most troublesome process is to clean the fat intestines, if the fat intestines are not cleaned, it will directly affect the taste of the whole dish, and it will also affect people's appetite, so be sure to clean it with water and flour several times.

As long as you prepare fat sausage, green onion, ginger, garlic, starch, add starch and water to clean the fat sausage, remove the excess oil, cut the fat sausage into blocks of equal size, put in the green onion, ginger and garlic fry after the oil is hot, remove the green onion, ginger and garlic, and fry the green onion, ginger and garlic, put the fat sausage and fry it until it is set, and add appropriate condiments.

You need to prepare fresh fat sausages, you also need to prepare Laotan sauerkraut, you also need to prepare hot pot base, you also need to prepare some seasonings, green onions, ginger, dried chili peppers, Sichuan pepper, cinnamon, white wine, oyster sauce, star anise, fennel.

The ingredients that need to be prepared are fat sausage, sharp pepper, chili pepper, garlic, cooking oil, salt, and monosodium glutamate, which are all ingredients that need to be used in the production process.

Turn over the fat intestine prepared in advance, you must remove the lymph and oil in the fat intestine, and then clean the fat intestine, you can add some baking powder and white wine to the water when cleaning, or add some flour, so that the washing will be relatively clean. It's very clear, you can blanch the water in the pot after it's done, add an appropriate amount of cooking wine when blanching, and then take it out and put it aside for later use. <>

Then add some base oil to the pot, add green onions, ginger, garlic and spices after the oil is hot, add some oyster sauce and light soy sauce, dark soy sauce, cooking wine and fried sugar color in the pot after stir-frying, in addition to these, we also have to add pepper, chicken essence powder, and then add a lot of water, and put the fat intestine in, cover and marinate for about an hour. <>

To make this dish, you can use the marinated fat sausage, cut the marinated fat sausage directly, and wash the green and red peppers, cut them and put them aside for later use. Prepare some onions, wash them and cut them all into shreds. <>

After adding minced garlic and ginger to the oil pan until fragrant, put the fat sausage in it and stir-fry a few times, then add some onions, continue to stir-fry and then add some cooking wine to remove the smell. Then we have to add some light soy sauce to the pot and stir-fry a few times, and then put the cut green and red peppers into the pot, but after the green and red peppers are fried, you can add edible salt, and then out of the pot, this dish is also very delicious, especially with rice. <>

Prepare some shallots and cut them all into cubes, cut the shallots into segments, and then the garlic can be cut into slices. Heat the oil, add some chili peppers after the oil is hot, we can take out the chili peppers after frying for a while, and then put the cut fat intestines into the oil pan, and put in the onions, garlic and shallots, stir-fry over high heat, add thirteen spices, edible salt and the rest of the seasonings after stir-frying for a period of time, and continue to stir-fry for about 30 seconds, add a little bit of edible vinegar, and then you can get out of the pot.

Dry stir-fried fat sausage, stir-fried fat sausage, brine pig intestine, sharp pepper fat sausage, green onion fried fat sausage, pepper fat sausage These production methods are very delicious.

It is necessary to clean some of the fat on the fat intestine, then blanch, add cooking wine, salt, ginger, remove the smell, heat the oil, put in the pepper, green onion, ginger and garlic, stir-fry, and then pour in the fat intestine and stir-fry, add bean paste, and then stir constantly, and the soup can be out of the pot.

You can put some sharp peppers and coriander when making fat sausages, or you can put in some dried tofu, so that the fat sausages will taste very good.

In fact, you can choose to fry the large intestine, so that it will taste more delicious.

Scorched fat intestines. Materials.

three taels of pig large intestine (marinated); half a red pepper; half a green pepper; a small piece of bamboo shoots; 5 cloves of garlic; Ginger flowers to taste; Appropriate amount of shredded green onion; three tablespoons of starch; 1 scoop of light soy sauce; a spoonful of cooking wine; 1/2 teaspoon vinegar; a teaspoon of sugar; Three tablespoons of oil (one spoonful of actual consumption).

Method. Wash and cut the red and green peppers.

Slice the bamboo shoots. Garlic is slapped flat and minced, you must not be stingy with garlic, make this dish with more garlic to be delicious, green onion cut into flowers, ginger shredded.

Cut the semi-fat sausage into small pieces.

Add three tablespoons of starch to the fat intestine and grasp it well with your hands so that each fat intestine is covered with starch.

When the pot is hot, pour in a little more oil, and when the oil is hot, put it into the fat intestines.

The skin is golden when fried on high heat, and when most of the fat in the fat intestine is exhausted, it can be served.

Pour out the excess oil, there is a little oil at the bottom of the pot, first add the ginger shreds and stir-fry until fragrant, then add the chopped green onions, then put in the bamboo shoots, stir-fry for a while, add the green and red peppers, and finally put in the fried fat sausage.

Pour in a spoonful of light soy sauce, a small spoon of sugar, half a spoon of vinegar, a spoonful of cooking wine and stir-fry, pour in a small spoon of water starch, add minced garlic and stir-fry a few times before coming out of the pot.

I asked where to buy the casing, but I don't need a casing.

Ingredients: 400 grams of boiled pig intestines, appropriate amount of rapeseed oil, 30 grams of dried red pepper, two Hangzhou peppers, and 5 grams of red peppercorns

10 grams of Deyang red soy sauce, 10 grams of light soy sauce, 5 grams of cooking wine, 3 grams of sugar, a pinch of cooked white sesame seeds, a pinch of green onion rice, and a pinch of ginger rice.

Procedure steps (1) Braised large intestine diagonally cut into 5 mm thick "horse ear" pieces;

2) Cut the dried red pepper diagonally in the middle and divide it in half. Hangzhou peppers are also cut diagonally into knots about the same length as 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 it in the large intestine and rinse the oil, until the epidermis of the large intestine is slightly crispy;

5) Drain the oil;

6) Leave the bottom oil in the original pot, and simmer the green onion and ginger rice until fragrant;

7) Add dried red pepper and Sichuan pepper to stir up the fragrance;

8) Add the Hangzhou pepper section and stir well;

9) Add the drained large intestine and stir-fry evenly, then 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 little cooked white sesame seeds;

12) Remove from the pan and serve.

13) Note: The method of boiling the large intestine is to turn the raw large intestine over and tear off the oil, rub and rinse it with salt and vinegar repeatedly, and then turn it back and rub it with salt and vinegar again. Boil an appropriate amount of water, add an appropriate amount of cooking wine, dark soy sauce, light soy sauce, star anise, Sichuan pepper, green onion and ginger, put it in the large intestine and cook for 15 minutes;

14) Turn to low heat, cover and cook for about 30 minutes;

15) The large intestine can be easily inserted with chopsticks, and the large intestine can be soaked in the braised soup for about two hours to fully absorb the soup, and then take it out for later use. You can boil more at a time and freeze it, and thaw it at regular temperature.

Tips: Red oil sauce will make the finished dish red and bright, and if you can't buy it, you can also use some head soy sauce instead;

The temperature of the large intestine oil should be relatively high, generally the rapeseed oil is burned to a slight green smoke oil temperature is about 70% hot, put it into the large intestine to quickly flush the oil, so that the skin is slightly crispy, the inside is still juicy and tender, the time can not be long, otherwise the large intestine will become hard and affect the taste.

Ingredients: one fat sausage, one green pepper, a little peppercorns, a few dried chili peppers, and two shallots

1 small piece of ginger, 3 garlic pieces, 1 spoonful of extremely fresh flavor, 3 grams of salt, 3 grams of chicken essence.

Preparation steps (1) Cut the garlic into slices, shred the ginger, and cut the green onion into sections;

2) Prepare dried chili peppers and peppercorns;

3) Cut the fat sausage into oblique sections, and cut the green pepper into hob pieces;

4) Pour oil into a hot pan, add peppercorns and dried chili peppers to fry until fragrant, and then add green onions, ginger and garlic to fry until fragrant;

5) Pour in the fat sausage and stir-fry the oil;

6) Pour in the soy sauce and stir-fry to color;

7) Pour in the green pepper and stir-fry the raw pepper;

8) Add salt, add chicken essence, stir-fry evenly and turn off the heat;

9) Serve on a plate and serve.

Tips: Fat sausage has a fishy smell, and it is fishy to put in peppercorns and chili pepper segments;

Fat intestines will produce oil, so you don't need to put too much oil at first;

If you don't have a very fresh taste, you can also put other soy sauce.

Put the fat intestine into the water and boil until you can poke it open with a chopstick, when cooking, you can add a little salt, let it slowly enter a little flavor, and wait for the water to boil, pay attention to the end of the fat intestine to remove, so that the taste of the fat intestine will not be so choking.

The practice of braised fat sausage:

1. After the large intestine is cleaned, put in the green onion segments, and blanch the ginger slices in boiling water for about 1 minute.

2. Pour a little oil into the pot, add sugar and fry the sugar.

3. Add to the large intestine and pick it up.

4. Put a little oil in the pot with pepper, dried chili, star anise, garlic, ginger slices, cinnamon, grass fruit, three naphthalene, and bay leaves. Stir-fry until fragrant and add the fat sausage. Add a little dark soy sauce and mix well, then add a little water and boil for about half an hour.

5. Put in the white basket, add light soy sauce, and water, and burn until the basket and fat intestine are soft and cooked.

I especially like to eat fat sausages. Fat sausage is one of my favorite foods, many people may not like the taste of fat sausages, but I still like to eat fat sausages, if I eat out some friends and the like, I will definitely order this dish, of course, if it is some business and the like, I will definitely not order this dish. Eating breakfast and noodles outside by yourself are also the first choice for fat sausages.

Many people may feel that the fat sausage is not clean, and the taste is relatively strong, so many people dare not eat it. But as long as it is delicious, the fat sausage is definitely a delicacy. I like to eat it, so I sometimes make it.

The first thing is to clean the fat intestine and scrub it with a little salt when washing.

Boil the cleaned fat sausage, add cooking wine, ginger slices, etc.

Remove and cut into small pieces and drain.

Then it is to fry the fat intestines in the pot, and fry them until the fat intestines are a little browned and oily.

Then add peppercorns, dried chilies, green onions, ginger, garlic, etc. to burst out the fragrance, and then pour the capers into it.

After stir-frying for a while, add chicken essence, light soy sauce, pepper and other seasonings.

A plate of sour bean fat sausage is ready. The sour and spicy are very delicious, for those who like to eat Sichuan and Hunan cuisine, they should like to eat it, if they like to eat sweets, light and so on, they may not like it.

Many people don't like to eat fat intestines because they are a little greasy, the fat is also a little high, and they also have a little taste. In fact, for a person who likes to eat fat sausages, this is nothing. As long as the fat sausage is delicious, everything is OK.

There are many dishes of fat sausage, steamed fat sausage, hot fat sausage, dry sausage, fat sausage duck blood, etc., my favorite is still dry sausage.