Sour sausage
By VicentaLakin
Recipe Recommendations
- Fresh large intestine 1000 grams
- Homemade pickled cabbage 2 trees
- green onions 1 piece
- Jiang 1 block
- green pepper of 2
- red pepper of 2
- flour Two spoonfuls of soup
- baking soda Half a spoon of soup
- salt
- peanut oil
- bean paste
- slightly spicy
- pot
- several hours
- ordinary
Steps for Sour sausage
1
Fresh sausage。
2
Flour and little Soda come and go, water washes, then flips, then salinizes for a few minutes, removes the extra grease and then washs the spare。
3
Cream peppers cut in circles, onion slices and rings, ginger Chests。
4
Water in the pot, onions and gingersy, and fire。
5
Cleaning up the big intestines will produce a lot of water。
6
I'm gonna put the cleaned big intestines in the pot for about five minutes。
7
After washing the foam, cut off a little bit of it。
8
You can wash your own acid. (It can also be bought at a supermarket or online)
9
Cut small。
10
In the pot, the fire is dry。
11
When the moisture is out, the appropriate amount of salt is out。
12
Put a spoonful of oil in the pot and cut the big intestines down to the bottom。
13
When the oil is out, push the intestines to the pan, put them in soybean sauce, little fire scent。
14
I'll put it in ginger and onions。
15
It's a good sour dish。
16
Move to the casserole。
17
Put the water down, it's not too big。
18
The fire broke。
19
Cover the lid and slow the fire for an hour。
20
Open the lid, put it in the red pepper, put it on the lid, and put a fragrance on it for five minutes after the fire closes。Sour sausage Make Tips
There's a half-finished intestine in the market and in the market, but I like to buy fresh ones and clean them up. It's not hot. It's just for the food. If it's heavy, you can add rice pepper. Three bean petals and raw grafts taste salt and do not require additional salt except for heavy taste。