Green pepper and fat sausage
Green pepper and fat sausage is very delicious and simple to make. I hope everyone will try it soon!
Recipe Recommendations
- pork intestines appropriate amount
- green pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- broth appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
Steps for Green pepper and fat sausage
1
1. Put the fat sausage into water and cook until it can be poked open with a chopstick. When cooking, add some salt to let it slowly taste a little. After the water boils, pay attention to removing the end of the fat sausage. In this way, the taste of the fat sausage will not be so irritating. When cooking the fat sausage, you can cut the green peppers and cut them into long strips and slightly thicker. It is best to buy spicy green peppers. If they are not spicy, you should have dried peppers. Garlic also needs to be cut into grains and slices, and ginger into shredded... Time is up, fish out the fat intestines from the water. Hehe, it's very hot, be careful! Cut into pieces with the hob method, so it will taste better.2
2. When adding oil to the pot, you can put some salt first, so that when you put the vegetables into the pot, there will not be too much oil splashing. Heat the oil, add the granulated garlic, fry it, then add the green pepper, stir fry it a few times, add some stock, and simmer for a while! Then add salt. Since a little salt has been added before, be careful when adding salt and not put too much. Stir fry the green peppers until 50% soft, add some chicken essence and set aside. Then wash the pan and wipe it clean. 3
Turn the heat to high, add the oil, and after heating, add shredded ginger and pieces of garlic. Also, add the fat intestines in, stir fry, add appropriate amounts of sugar, soy sauce and soy sauce, and stir well! At this time, pour in the spare green peppers and stir fry them over high heat. When the aroma overflows, it is also time to start the pot!