What does a plate of smelly, fragrant and addictive fat sausage look like?

Fat sausage is very important in the process of washing, first rub the flour once, then wash it with refined salt for the first time, wash it with alkaline water for the second time, and then wash it with white vinegar for the third time. Finally, rinse with water. The fat sausage washed out in this way will not have a dirty smell.

Blanch the fat sausage with boiling water and cut it into sections. Prepare green onions, ginger and garlic, minced coriander and peppercorns. Wash and cut the peppers into sections, and there are two red peppers in them.

After putting hot oil in a pan, add the fat sausage and stir-fry. Add green onions, ginger and garlic, then add Sichuan pepper water, add soy sauce to consume oil, put in an appropriate amount of old soup, and put in sharp peppers. Continue to stir-fry.

After stir-frying, add the chicken essence and chopped coriander and remove from the pan. A plate of fragrant and addictive fat sausage is made. It is very important in the process of washing, first the first time to grab the salt and wash it for the first time, wash it with alkaline water for the second time, and then wash it with white vinegar for the third time.

Finally, rinse with water. The fat sausage washed out in this way will not have a dirty smell. Blanch the fat sausage with boiling water and cut it into sections.

Prepare green onions, ginger and garlic, minced coriander and peppercorns. Wash and cut the peppers into sections, and there are two red peppers in them. After putting hot oil in a pan, add the fat sausage and stir-fry.

Add green onions, ginger and garlic, then add Sichuan pepper and water, add soy sauce to consume oil, put in an appropriate amount of old soup, add sharp peppers and continue to stir-fry. After stir-frying, add the chicken essence and chopped coriander and remove from the pan. A plate of fragrant and addictive fat sausage is made.

Dry sausages. Ingredients: fat sausage.

Excipients: onion, bell pepper, green onion, ginger, dark soy sauce, light soy sauce, white wine, garlic, star anise, cinnamon, bay leaves, sugar, salt, dried chili.

Production steps: 1. Put the fat intestines into the pot, add dark soy sauce, light soy sauce, water, a little white wine, green onion, ginger and garlic, star anise, cinnamon, bay leaves, salt, sugar, and simmer for 40-60 minutes.

2. The marinated fat intestine can be poked into it with a chopstick, and it is almost done, and it is taken out.

Features: Fat sausage, not burnt or pasty, tough taste, spicy, dry, fragrant and crispy, dark red in color.

Pepper sausage. **。

Raw material: fat sausage.

Excipients: taro, seedlings, celery, ginger rice, garlic, Pixian watercress, coriander leaves.

Ingredients: ginger, shallots, white wine, salt and lard, dried green peppercorns.

Production steps: 1. After the fat intestine is cleaned, put it into a pot of boiling water with ginger, shallots and white wine, take it out and put it into a pressure cooker mixed with water, steam it for 3 minutes, simmer it away from the fire until it is naturally cool, and then take it out and cut it into small pieces for later use.

2. Peel and clean the small taro, put it in a pot and add salt and lard, steam it in the basket and then take it out, and put it on the bottom of the plate with the garlic sprout festival and celery festival.

3. Heat the vegetable oil in the pot, add ginger rice, garlic and Pixian bean paste and fry until fragrant, mix in the fresh soup and cook for a while, during which you should also put in salt, monosodium glutamate, pepper and brine oil to taste, and so on into the plate with the bottom material, sprinkle in the dried green pepper and pour in the hot spice oil to stir the fragrance, and finally garnish with some coriander leaves.

Claypot boiled fat sausage.

Excipients: 50 grams of homemade spicy base, red pepper cubes, chili noodles, Sichuan pepper, green onion knots, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup, salad oil.

Production steps: 1. Wash the fat intestines, add ginger and shallots to the pressure cooker for 10 minutes, remove and cut into short sections.

2. Boil enoki mushrooms, potato flour, green bamboo shoots, celery and bean sprouts in boiling water and put them at the bottom of the claypot.

3. Scoop the homemade spicy base into the net pot and fry until fragrant, then pour in the fresh soup and boil, put in the fat intestine and cook it slightly, and put it into the claypot.

4. Add jelly, monosodium glutamate, chicken essence and soy sauce to the soup in the pot, push well and pour into the claypot.

5. Sprinkle with red pepper cubes, chili flakes, Sichuan peppercorns and green onions, pour in 9 hot salad oil and serve.

Dish features: Enoki mushroom and fat sausage, boiling method can not only make the aroma of enoki mushroom better penetrate into the fat sausage, but also make the meat of the fat sausage more chewy.

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

When boiling fat sausages, you can cut the green peppers into long strips and slightly thicker. It's best to buy spicy green peppers, and if they aren't spicy, you should have dried peppers. The garlic should also be cut into two kinds of pieces, and the ginger should be cut into shreds ......When the time comes, take the fat intestine out of the water, hehe, it's hot, be careful!

Cut into pieces with a hob, which will taste better.

Let's stir fry! Add oil to the pan, you can put a little salt first, so that when you put the dish into the pan, there will not be too much oil splashing. Heat the granular garlic in the oil, stir-fry it, then add the green pepper, stir-fry a few times, put some stock, and simmer for a while!

After that, put salt, because a little salt has been put before, so be careful when putting salt, don't put too much. Stir-fry the green peppers until they are soft, add some chicken essence and set aside. Then wash the pot and wipe it clean.

Turn on the heat high, put the oil, put the ginger shreds and lumpy garlic after heating, it is also to be exploded, and then throw the fat intestines in, stir-fry, add sugar, light soy sauce and dark soy sauce each appropriate, stir-fry well! At this time, pour the spare green peppers into it, or stir-fry over high heat, and when the fragrance is overflowing, it is also the time to start the pot!

At that time, everyone tasted snoring, although it was very spicy, but they couldn't help but eat it, hehe! In fact, the fat intestine is relatively large and tough due to the taste, if you don't get it right, it will be very bad to smell and bite, the key is to cook it with hot water, at that time I didn't use wine to taste, but the taste is not big, but the taste will be bad when cooking, hehe, no way, fat intestines!!

A plate of fragrant, smelly, and addictive fat sausage is very tempting. It is a very good accompaniment to the sake. The fat intestine is fat but not greasy. The tenacity of the fat intestine is very strong when chewed, it is very delicious, and there is a feeling of salivating and falling in love.

What does a stack of smelly, fragrant and addictive fat sausages look like? In fact, the fat sausage is rubbed and cleaned repeatedly with salt, and the fat sausage bought in the supermarket is quite clean on a plate, not as difficult to clean as fresh. After washing, there is no smell at all, and then add ginger and cooking wine to the pot on cold water, boil and blanch together, remove and wash and cut for later use.

Home-pickled sour chili peppers are also cut and set aside. Heat the pan with cold oil, add ginger and garlic to stir until fragrant. Pour in the fat intestines and stir-fry over high heat until the oil comes out.

Add a spoonful of hot sauce and stir-fry well. Then pour in a small amount of fish sauce and stir well. Add the sour chili peppers and stir-fry them together for half a minute, so that the flavor is fully integrated and ready to come out of the pan.

This makes the fat intestine that comes out is. The special aroma and taste are also very good.

<>1) Cut the cooked pork fat sausage into horseshoe pieces, put it in a pot of boiling water, blanch it, and drain the water; (2) Cut the dried tofu into 4 cm diamond-shaped slices and blanch them with boiling water; (3) Wash the rape heart and split it into single leaves; (4) Finely chop green onion and ginger and slice garlic; (5) Peel the carrot and cut it into small diamond-shaped slices; (6) Put the pot on the hot fire, put in the lard and heat it, and boil the pot with minced green onions, minced ginger and garlic slices; (7) Put pork fat intestines and carrots in the pot and stir-fry, add 500 grams of broth, add soy sauce, refined salt, cooking wine, Sichuan pepper, and then add dried tofu slices; (8) After boiling, transfer to medium heat and simmer for 15 minutes, add rape heart, monosodium glutamate, red oil (chili oil), simmer for another 3 minutes, and drizzle with sesame oil.

A little smelly, fragrant and addictive fat sausage is very delicious to eat, smells stinky and fragrant and addictive, and it is very addictive to eat, because the fat sausage is like this, it smells more stinky, that is because of the smell of the organs on the animal organs and quarrels to fry it with various condiments It is very fragrant, and it tastes more screeny, because it tastes crispy and has a unique taste of pig intestines, so this dish is basically what everyone likes to eat.

Stewed tofu with fat intestines.

Ingredients: 250 grams of pork intestine and 250 grams of dried tofu.

Excipients: 100 grams of rape heart and 25 grams of carrots.

Seasoning: 3 grams of soy sauce, 3 grams of salt, 4 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of Sichuan pepper, 5 grams of green onions, 3 grams of ginger

<>1) Cut the cooked pork fat sausage into horseshoe pieces, put it in a pot of boiling water, blanch it, and drain the water;

(2) Cut the dried tofu into 4 cm diamond-shaped slices and blanch them with boiling water;

(3) Wash the rape heart and split it into single leaves;

(4) Finely chop green onion and ginger and slice garlic;

(5) Peel the carrot and cut it into small diamond-shaped slices;

(6) Put the pot on the hot fire, put in the lard and heat it, and boil the pot with minced green onions, minced ginger and garlic slices;

(7) Put pork fat intestines and carrots in the pot and stir-fry, add 500 grams of broth, add soy sauce, refined salt, cooking wine, Sichuan pepper, and then add dried tofu slices;

(8) After boiling, transfer to medium heat and simmer for 15 minutes, add rape heart, monosodium glutamate, red oil (chili oil), simmer for another 3 minutes, and drizzle with sesame oil.

How to wash fat intestines.

When cleaning the large intestine of the pig, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it several times with water to clean it.

Add some salt and alkali before cleaning the pig intestines that you bought.

It is also very effective to clean pig intestines and pork belly with rice washing water.

Washing pig intestines with sauerkraut water only takes two times to basically eliminate the fishy smell.

Pork liver often has a special peculiar smell, before cooking, first wash the liver blood with water, then peel off the thin skin, put it in the plate, add an appropriate amount of milk soaking, the peculiar smell can be eliminated.

Ingredients: large intestine, kidney beans, green onion and ginger, star anise, dried chili, bay leaves, cinnamon, grass fruit and other spices.

Production method: 1. Cut the fat intestine into long sections (this is easier to clean), and soak the kidney beans overnight in advance;

2. Turn over the fat intestine and remove the excess oil;

3. Add 2 tablespoons of salt, 2 tablespoons of white vinegar and 2 tablespoons of flour to the water, scratch and wash both sides of the fat intestine for a few minutes to remove the odor, and then rinse the fat intestine with water;

4. Put the fat intestines in the pot, add water, cooking wine, ginger slices, boil for 3 minutes, remove and wash for later use;

5. Put a little oil in the pot, add more than a dozen rock sugars, boil over low heat, and then pour half a bowl of hot water to make sugar color for later use;

6. Restart the oil pan and stir-fry ginger slices, green onions, star anise, dried chilies, bay leaves, cinnamon, grass fruits and other spices until fragrant;

7. Add 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and stir-fried sugar. Add the large intestine and kidney beans, then pour in hot water to cover the ingredients, and bring to a boil over high heat.

8. Then transfer to the casserole or electric pressure cooker or pressure cooker, I use the electric pressure cooker, about 35 minutes;

9. Cut the stewed fat sausage into small pieces, ask for a little soup, sprinkle with chopped green onions, and eat.

Tips: 1. When cleaning the fat intestines, cut off the excess fat inside, so that the taste is not greasy;

2. Add some flour and white vinegar when washing fat intestines, flour can remove excess oil, and white vinegar can sterilize and remove odor;

3. Jiangyou's braised fat sausage generally has no side dishes, I eat it at home, so I add white kidney beans, and you can also add your favorite dishes according to your taste. (I've made carrots, potatoes, and lettuce, and they're all pretty good);

4. Be able to accept the suggestion of coriander, add some coriander after cooking, the taste is unique.

A plate of smelly, fragrant and addictive fat sausages is indeed very delicious, this set of dishes is very popular, although it has a taste, but it tastes particularly special and fragrant, very addictive.

The specific method and steps are, cut the bought cooked fat sausage into sections, then put water in the pot to heat, boil the water in the salt, put the fat sausage into the pot, blanch it with water, remove the fishy smell after the quarrel, add some cooking wine, and then take out the dry control, relax some oil in the pot, put the fat intestine in, fry it in the oil pan until golden brown, take it out and set aside, cut the pepper into hob pieces, put it aside for later use, put oil at the bottom of the pot, and swim until it is hot. Put the fried fat sausage section of the chili pepper into the pot and stir-fry, then put the soy sauce oil consumption 13 fragrant, monosodium glutamate, put some hot water in it, and then thicken it with potato starch, such a fat sausage is smelly and fragrant

The large intestine of pigs mainly refers to the intestines of pigs, and eating the large intestine of pigs in an appropriate amount has a certain effect of nourishing and nourishing qi, quenching thirst and moisturizing dryness from the perspective of traditional Chinese medicine. It can enhance the body's immunity to a certain extent, and from a nutritional point of view, this pig intestine is very rich in amino acids and proteins, which can not only promote metabolism, but also increase satiety. It also contains a large number of minerals, such as sodium ions, calcium ions, potassium linings, etc., which promote metabolism and increase bone strength.

Pig intestines are used to transport and digest food, have strong toughness, are not as thick as pork belly, and have a moderate amount of fat. According to the function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest. The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding.

It can be used for weakness and thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.

Fat intestine is also known as pig intestine and pig intestine. Pig intestines are used to transport and digest food, have strong toughness, are not as thick as pork belly, and have a moderate amount of fat. According to the function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest.

Nutritional analysis The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding. It can be used for weakness and thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.

It can be eaten by ordinary people and is suitable for colorectal lesions, such as hemorrhoids, blood in the stool, and prolapse of the anus. It is suitable for people who urinate frequently, and avoid eating during colds; Because of its cold nature, those who have a weak spleen and loose stools are also avoided. Production guidance Pig large intestine is suitable for burning, stewing, marinating and frying, such as "pouring large intestine section", "marinated five-spice large intestine", "fried fat sausage", "nine turn fat intestine", "fried spotted finger" and so on.