Steamed pork sausage with potatoes
By BettyHerzog
Use five-spice rice noodles and add chili powder yourself, which tastes better than simple chili rice noodles.
Recipe Recommendations
- potatoes one
- ginger 1 small piece
- garlic 2 capsules
- chili powder 2 teaspoons
- shisanxiang 1 teaspoon
- white pepper half a teaspoon
- yellow wine 1 tablespoon
- soy sauce 1 tablespoon
- Pi County Douban 1.5 tablespoon
- chicken powder half a teaspoon
- salt appropriate amount
- green onion 1 teaspoon
- cabbage leaves 2 bunk
- vinegar 3 tablespoons
- flour 2 tablespoons
Steps for Steamed pork sausage with potatoes
1
Cut the fat sausage into long sections about 15 centimeters long, add vinegar and flour, rub it inside and outside, and rinse it repeatedly with water to remove the flavor of the organs.
2
Chop the ginger and garlic into ginger rice.
3
Cut the fat sausage into small pieces half a finger wide, add rice wine, thirteen spices, white pepper powder, ginger, garlic rice, and pepper powder.
4
Add chili powder, Pi County bean paste, soy sauce, and chicken powder, mix well, and marinate for more than 20 minutes.
5
Add steamed pork rice noodles to the marinated fat sausage, appropriate amount of water (to maintain a moist taste), and grasp well with your hands.
6
Peel the potatoes and cut them into small pieces, apply appropriate amount of salt.
7
Place cabbage leaves under the steaming verdant and place potatoes on top.
8
Place the fat cover on the potatoes, place it in a steamer and steam for an hour (if using raw fat sausage, increase the steaming time appropriately).
9
Friends who like to eat peppers take out the pan and sprinkle with chopped green onion and millet peppers.