Stewed pork sausage with pepper
The fat sausage made in this way does not taste greasy at all and does not have that unpleasant taste. QQ, very fragrant.
Recipe Recommendations
- pepper appropriate amount
- pickled pepper appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- ginger slices appropriate amount
- liquor appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- broth appropriate amount
- sesame oil appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Stewed pork sausage with pepper
1
The raw material diagram is shown in the figure.
2
Cut the pepper into sections and cut the large intestine into sections.
3
Soak red pepper and shred, slice garlic, and slice ginger.
4
Blanch the pig's large intestine with water, and sprinkle some white wine when the water boils. Take it out and drain it with cold water for later use.
5
Put oil in the pan and saute the garlic slices, ginger slices, peppers and pickled peppers until fragrant.
6
Add the large intestine and stir-fry it to produce oil. When the large intestine turns slightly yellow, dump the excess oil.
7
Add half a tablespoon of cooking wine, 1 tablespoon of pickled pepper water, 1 tablespoon of soy sauce, 1 tablespoon of stock, 1 teaspoon of salt, and 1/3 teaspoon of five-spice powder. Stir well, and simmer over medium and low heat until the soup is slightly dry.
8
Add the peppers and stir-fry until they are broken, or as soft as you like. The peppers are super delicious. I like it soft.
9
Take out the pan and put some sesame oil to enhance the flavor. indispensable.Stewed pork sausage with pepper Make Tips
Next words: 1. If the fat sausage is stewed, it must be blanched with water. But if you make it yourself, you can make it yourself, and don't want it fresh. I blanched the water today because it was in the refrigerator for two days. It's easier to stir-fry if blanched in water. It can also remove the flavor. 2. The proportion of ingredients. The sixth step in step is very detailed. The teaspoon is the small spoon the size of a thumb lid in the seasoning box, and the spoon is what some people call a spoon, a small porcelain spoon for drinking soup. 3. The large intestine should be flavored. When boiling raw, add some pepper and white wine. When frying, stir-fry for a long time, and pour away the fat oil inside after it goes out. The large intestine is dry, loose and not greasy. 4. Because the large intestine and internal organs have a strong flavor, frying with pickled peppers or chopped peppers will cover up a lot and enhance the aroma. Stir-fried onions is also a good choice. 5. This dish uses pig intestines bought from cold meat cabinets such as Yurun or Jingong in the vegetable market. It's cleaner. Buy the raw ones home, add star anise, cinnamon, fragrant leaves, and pepper yourself, boil them, and you can easily insert them through with chopsticks. It's fine. Wait until I buy a photo for everyone next time. I bought an sausage last weekend and boiled it without taking pictures. I divided it into two portions. This portion was cooked in the refrigerator. You can buy good stewed ones, but they are more expensive and cannot guarantee hygiene. Be sure to blanch the stewed food before making it.