Braised radish and pork sausage
By MireyaGlover
Ingredients: chicken essence,coriander,radish,pepper,cooking wine,soy sauce,green onion,octagonal,grass fruit,sugar,pepper,ginger,dried chili,Pi County Douban,pork intestines,guizhi,Hongkou,Sha Ren,Sanna,Baikou
Recipe Recommendations
- pork intestines appropriate amount
- radish appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- Pi County Douban appropriate amount
- sugar appropriate amount
- ginger Smash it for backup
- green onion appropriate amount
- guizhi appropriate amount
- Hongkou appropriate amount
- grass fruit appropriate amount
- Sha Ren appropriate amount
- Sanna appropriate amount
- octagonal appropriate amount
- Baikou appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Braised radish and pork sausage
1
Picture of the above spices.
2
Pi County Douban (2 teaspoons).
3
Wash the fat intestines and set aside for use.
4
Put oil in the pan and heat it up, then add sugar and stir-fry until melted, add chopped ginger and stir-fry until fragrant. (Forgot the process of frying sugar)
5
Add 2 teaspoons of fried crispy Pi County bean paste.
6
After frying the bean paste and crispy, you can almost put into the fat intestines.
7
Stir fry the bean paste and crispy, add into the fat intestines.
8
At this time, the heat is slightly higher and stir-fry evenly.
9
The water in the pan gradually dries, add light soy sauce (5 teaspoons) and a little vinegar and stir fry.
10
Add cooking wine and stir fry.
11
Add pepper.
12
Then add all the above spices that have not been added in one time and continue to stir fry (do not use too much heat at this time).
13
Stir well.
14
Remove the fried sausage from the pan and place it in a pressure cooker, and add water to cover the sausage.
15
Then put the cut radish into the pressure cooker.
16
Cover and bring to a boil, then use low heat to simmer slowly.
17
It was opened once seven minutes later, but it was not cooked enough.
18
He continued to cook on low heat for another five minutes, and it was just right after opening it and tasting. (Note: The fat sausage cannot be cooked for too long, otherwise it will not taste good.) Then add the chicken essence and prepare to cook.
19
Remove from the pan and plate, sprinkle with chopped green onion or coriander and serve.Braised radish and pork sausage Make Tips
The soybean paste is very important for this dish.