Home-cooked pork sausage casserole
By DorcasWill
I haven't come back for the past few days, and I can't go online. I have accumulated vegetables for several days. I sorted it out today and posted it to share with you.
Recipe Recommendations
- pig large intestine a
- Chinese cabbage four pieces
- carrots half a
- Flammulina velutipes a box of
- dried chili appropriate amount
- geranyl appropriate amount
- garlic sprouts appropriate amount
- coriander appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- soybean appropriate amount
- liquor appropriate amount
- pepper appropriate amount
- sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- medium spice
- casserole
- three-quarters of an hour
- ordinary
Steps for Home-cooked pork sausage casserole
1
Saute the pepper and dried peppers until fragrant.
2
After serving the aroma, remove it, add in the pork intestines cut into small sections, stir fry the water.
3
Put the large intestine into the casserole, and do not throw away the water after frying.
4
Cut the Chinese cabbage into small pieces, slice the carrots, remove the roots of the mushroom mushroom and wash it, pour out the taro knots and drain it.
5
Pour clear water into the casserole, add white wine, aniseed, green onion, ginger, and fragrant leaves.
6
Add 1 spoonful of soy sauce, bring to a boil over high heat, and simmer for 15 minutes on low heat.
7
Pour some oil in a wok and stir fry the cabbage and carrots.
8
Pour into the casserole and simmer for 5 minutes.
9
Add the mushroom mushrooms and continue.
10
Soften the mushroom mushrooms, add the taro knots and bring to a boil.
11
Add salt, pepper, and chicken essence to taste.
12
Finally add garlic sprouts and coriander and turn off the heat.