Spicy pork intestines

1

Wash the fat sausage

2

Wash the small red peppers, remove the stalks, and cut them into oblique sections

3

Cut green onions into chopped green onions; peel garlic cloves, wash, and chop into minced garlic

4

Place the soup pot on the heat, add the washed fat sausage, pour in the clear water that has not passed the fat sausage, bring to the boil over high heat, and turn to low heat and cook for 10 to 15 minutes

5

Remove the cooked fat sausage, drain the water, and cut into sections

6

Place a wok on fire, pour in the vegetable oil and cook until 70% heat, saute the chopped green onion and pepper strips until fragrant

7

Pour in the fat sausage and stir well

8

Add minced garlic, salt, and chicken essence, pour in fresh soy sauce, stir fry until a small amount of soup remains in the pan.

1. Market stalls selling pork generally sell semi-finished pork fat sausages that are medium cooked, all of which are cleaned. 2. Fresh small red peppers can also be replaced with dried ones, which will be more spicy. 3. Minced garlic should be added before taking out the pan to make the taste of the fat sausage better. 4. Fresh soy sauce has a certain umami flavor, and chicken essence can be added in a small amount or not. 5. Fat sausages should not be cooked for too long, otherwise the taste will be too cooked and will not taste chewy or fragrant. 6. The water used to cook fat sausages must not pass through the fat sausages. I have tried adding a small amount of boiled fat sausages or steaming them in a steamer. The processed fat sausages will be as chewable as rubber. 7. The fat sausage is processed until fully cooked and then stir-fried in the pan. Simply stir fry a few times quickly. 8. It is best not to add a drop of water when frying the fat sausage, so that the fat sausage tastes sweet and fragrant. 9. Fat intestines have high fat and cholesterol content, and patients with dyslipidemia, coronary heart disease, hypertension, etc. should eat less or not.