Chili Kang Fat Sausage
Most people in the photo have never seen this thing before. They must be muttering: "This thing, rice is not like rice, powder is not like powder, sand is not like sand, what is it?" Haha! Let me tell you, this is a unique local specialty delicacy in Honghu-pickled pepper. People in Wuhan like to read it upside down, called Chili Sauce, but this thing cannot be bought in Wuhan. You can tell that you can't buy it anywhere in Honghu. The main ingredient of this thing is glutinous rice. You can't tell!
Recipe Recommendations
- pork intestines appropriate amount
- chili appropriate amount
- onion appropriate amount
- ginger appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Chili Kang Fat Sausage
1
Steam the raw peppers for later use.
2
Slice the stewed pork sausage, dice the ginger, cut the dried peppers, and dice the green onions.
3
Pour a little more oil in a wok, heat until 80% hot, add in dried ginger, pepper and fat sausage and stir fry until fragrant.
4
When frying until all the oil in the fat sausage comes out, add in the pickled peppers, add a little water, stir fry well (the step of adding water depends on the dryness and thinness of the pickled peppers. If you put more water when soaking the pickled peppers, or a lot of water accumulates during the steaming process, you don't need to add water).
5
Press flat with a spatula, fry until the bottom is scorched and crispy, turn over and stir-fry, then flatten, and fry again. Repeat this many times until each rice flour is scorched and crispy.
6
Finally, add a small amount of chicken essence to start the pan. When serving, sprinkle with chopped green onion. It is really fragrant! This dish is super delicious. Every time I cook this dish, people like me who don't usually eat much will add another bowl. I can't stop it.