Kung Fu Fat Sausage
By JayceSipes
Ingredients: salt,coriander,soybean sprouts,pig lung,MSG,pepper,Pi County bean paste,pork intestines
Recipe Recommendations
- pork intestines 200g
- pig lung 200g
- soybean sprouts 100g
- Pi County bean paste appropriate amount
- salt a little
- pepper appropriate amount
- MSG appropriate amount
- coriander appropriate amount
Steps for Kung Fu Fat Sausage
1
First of all, use salt-vinegar rubbing to clean the fat intestines. Put the fat intestines in a basin, add a little salt and vinegar (balsamic vinegar, Zhejiang vinegar, mature vinegar, white vinegar, red vinegar, ginger vinegar can be used), and then use your hands to rub off the mucus on the fat intestines, rinse them with clean water, and repeat this three times until the fat intestines are completely washed;2
Secondly, the pig lungs need to be cleaned with irrigation. Fill the pig lungs with water from the trachea of the pig lungs, rub them for a while, and drain the water. Repeat this five times to clean the blood in the pig lungs.3
Heat the fat intestines and pork lungs in a cold water pot until boiling, remove the blood, remove and wash.4
Put the fat intestines and pork lungs in a cold water pot, add the green onion segments, ginger slices, and cooking wine, bring to a boil over high heat, turn to low heat and cook until it is 90 ripe, remove, cut the fat intestines into sections, and slice the pork lungs.5
Stir fry green onions, ginger, garlic, and Pi County bean paste until fragrant. Add the stock and original soup, fat sausage segments, pork lung slices, salt, cooking wine, pepper, and monosodium glutamate until the ingredients are soft and rotten. Serve in a basin with blanched soybean sprouts, and sprinkle with parsley.