Dry stir-fried pork sausage
By MarielaBoehm
Ingredients: soy sauce,celery,MSG,ginger slices,white sugar,onion,octagonal,white vinegar,cinnamon,peanut oil,refined salt,sesame oil,pork intestines,Baikou
Recipe Recommendations
- medium spice
- fried
- ten minutes
- ordinary
Steps for Dry stir-fried pork sausage
1
Remove the oil from the fat intestines, place them in a basin and rub repeatedly with 2 grams of refined salt and white vinegar until the dirt on the fat intestines is cleaned. Add water in the wok, add the washed large intestine, add 20 grams of cooking wine and 3 grams of ginger slices. Boil until boiling, blanch and remove;2
Add spring onion segments, 3 grams of ginger slices, star anise, cinnamon, white carom, tsaoko, 3 grams of prickly ash, 20 grams of cooking wine, 3 grams of salt, 4 grams of soy sauce, monosodium glutamate, and water into the stewing pan, and boil over high heat. Add the blanched fat intestines, heat over low heat until cooked, remove and cool, and cut into diamond-shaped pieces 3 cm long;3
Cut the fresh green and red peppers into hob pieces, cut the celery into sections, and remove the garlic seeds for later use;4
Place the frying pan on high heat, add peanut oil to 60% heat, add the remaining ginger slices and garlic seeds and fry until golden brown, add the cut fat sausage and stir fry over low heat, and stir fry until the skin of the fat sausage is slightly curled and yellow. Remove from the pan for later use;5
Leave the base oil in the wok, add the remaining pepper and stir fry until fragrant, then add fresh green, red pepper, and celery sections, stir fry, then pour in the previously served fat sausage and continue to stir for a while, add the remaining cooking wine, salt and soy sauce, as well as white sugar and chicken powder, stir fry for a while, sprinkle with sesame oil, serve on a plate, and sprinkle with cooked sesame seeds.Dry stir-fried pork sausage Make Tips
Characteristics: No burnt or burnt, tough taste, spicy, dry and crisp, dark red color.