It's not spicy enough, but it's too spicy and we can't stand it, so we make a slightly spicy version, which is more exciting but not so spicy as to stick out your tongue, which suits our tastes. Moreover, the brine is boiled until soft, and then fried to dry most of the oil in the intestines over low heat, so it will not be very greasy and will taste particularly delicious. If you like spicy food, you can put more dry red peppers. I didn't add pepper this time. My mother doesn't like pepper. It would be better if you add pepper.
In the end, my mother liked it very much and praised it for its delicious taste. There was not a single onion left. Her father still firmly refused to use his chopsticks and completely ignored it.
Dry stir-fried pork sausage
By PierreZieme
Recipe Recommendations
- pig intestines appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- erguotou appropriate amount
- slightly spicy
- fried
- an hour
- ordinary
Steps for Dry stir-fried pork sausage
1
Prepare materials. (I bought the semi-cooked large intestine sold in the supermarket)
2
Put the fat intestines into the pan, add soy sauce, light soy sauce, water, a little erguotou, onions, ginger and garlic, star anise, cinnamon, fragrant leaves, a little salt, and sugar, and simmer for 40-60 minutes.
3
If you can poke the stewed fat sausage in with a chopstick, take it out.
4
Cut the marinated ones into slices, place them in a pan, and stir-fry over low heat without adding oil.
5
Stir fry until the skin of the fat sausage is slightly rolled and yellow, and the oil is removed. Serve for later use.
6
Leave the base oil in the pan, add the onion pieces and stir fry.
7
Stir fry until the onions are soft, move the onions to the edge of the pan, add the onions, ginger, garlic, and dry red pepper strips and stir-fry until fragrant.
8
Add the fat sausage and green pepper and stir fry, and finally add appropriate amount of salt to taste.
9
Eat it while it's hot. It's good with rice and wine.Dry stir-fried pork sausage Make Tips
I bought the semi-cooked large intestine sold in the supermarket. This large intestine must be boiled for a while longer before it can be stir-fried, otherwise it will not be eaten directly. Salt is added when stewing, so in the end, salt should be added or not added as appropriate. Don't worry about high cholesterol in pigs 'internal organs. You don't eat it often. It doesn't matter. (People who are delicious will always make excuses for themselves, haha) You can wash them repeatedly with salt and vinegar before boiling to remove the flavor of fat intestines.