Dry fried pork sausage

The oil content of the pig's large intestine is about 60%, and it has an unpleasant smell of organs. In fact, it tastes very delicious. Beijing's fried liver, Shandong's Jiuzhuan intestines and charred fat intestines, etc., are all very good and delicious!
People are afraid of the high cholesterol content in pig viscera. In fact, there is no need! Eating once a week does not affect your health, as long as you don't eat it often, it doesn't matter. Cholesterol is the main substance for human cell regeneration, so it doesn't matter to eat it. I go to eat fried liver every week, and I don't see that the cholesterol is high enough. Those friends who never eat internal organs have a lot of cholesterol. Hehe!
The traditional method of charred fat sausage is to first cook the pork fat sausage, then wrap it with starch and fry it to charred, and then cook it with the blended sauce. It tastes very fragrant. I originally wanted to make fried fat sausage, but it was wrapped in fat oil, which tasted very delicious, but eating fat oil was ultimately not good. Therefore, I made a special improvement and used a dry frying method to make a dish called "Dry Pan-fried Fat Sausage". Using this method, the fuel consumption in the fat sausage was reduced by 70%. It tasted crispy, just like fried oil residue. It is also very good. The specific practices are as follows;