[dry fried sausage] - spicy enough

[dry fried sausage] - spicy enough

Introduction:

"It's not spicy enough, and we can't stand it if it's too spicy, so we make a slightly spicy version. It's more exciting but not spicy. It's straight tongue sticking out, which suits our taste. And first brine boiled soft, and then small fire dry most of the oil in the intestines, so it will not be very greasy, eat up to special fragrance. Like to eat spicy, you can put more dry red pepper, I did not add pepper this time, my mother does not like pepper, if you add pepper must be better. Finally, my mother likes it very much. She boasts it's delicious. There's no onion left. Her father is still determined not to move his chopsticks in his cotton padded jacket, and completely ignores it. "

Production steps:

Step 1: prepare materials. I bought the kind of half cooked large intestine sold in the supermarket

Step 2: put the sausage into the pot, add soy sauce, soy sauce, water, a little Erguotou, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, a little salt and sugar, stew for 40-60 minutes.

Step 3: Stewed sausage can be poked in with a chopstick, then it's almost done. Take it out.

Step 4: cut the bittern into pieces, put it into the pot, and dry fry it over low heat without adding oil.

Step 5: stir until the skin of the fat intestines turns yellow, and oil comes out.

Step 6: leave the oil in the pan, add the onion and stir fry.

Step 7: stir fry until the onion is soft, move the onion to the edge of the pot, add the onion, ginger, garlic, dry red pepper and stir fry until fragrant.

Step 8: add the sausage and green pepper, stir fry, and finally add salt seasoning.

Step 9: eat while it's hot. It's good to eat and drink.

Materials required:

Pig intestines: right amount

Onion: right amount

Green pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Pepper: right amount

Old style: moderate

Soy sauce: moderate

Erguotou: right amount

Note: I bought the kind of semi cooked large intestine sold in the supermarket. This kind of large intestine must be cooked for a while before it can be fried, otherwise it will not be eaten directly. Salt is added to the brine, so the final salt should be added or not. Don't worry about high cholesterol in pig viscera. It doesn't matter if you don't eat it often. (delicious people always make excuses for themselves, ha ha) before stewing, you can use salt and vinegar to wash repeatedly, which can get rid of the visceral smell of some fat intestines.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy