Stir fried sausage

Stir fried sausage

Introduction:

"The appearance rate of Feichang in my family is not high, not because I don't like to eat, but because I'm lazy to clean up, and I'm afraid that the things I buy are not clean and have peculiar smell. What I eat most outside are dry fried Feichang and Feichang casserole. It's also because the Chinese new year, usually lazy to do dishes, in the name of the Chinese new year, bought a lot of fat intestines, good enough to eat. Pig large intestine is cold and sweet in nature; it has the functions of moistening intestines, removing heat from the lower Jiao and stopping urination. Pig large intestine has the effect of moistening dryness, tonifying deficiency, relieving thirst and stopping bleeding. It can be used to treat weakness, thirst, prolapse, hemorrhoids, bloody stool, constipation, etc

Production steps:

Step 1: wash the cooked sausage, boil it in boiling water for 10 minutes, pick up the ginger and cut it into pieces. Soak the spicy skin and wash it

Step 2: wash and cut the garlic seedling into sections

Step 3: stir fry the fat sausage in a hot pan to dry the water

Step 4: stir fry with ginger and spicy skin

Step 5: stir fry until the skin of fat intestines turns yellow

Step 6: add wine and bean paste, stir well

Step 7: Flavored fresh

Step 8: garlic sprouts

Step 9: stir fry chicken essence evenly out of the pot

Materials required:

Fat intestines: moderate amount

Garlic sprouts: right amount

Vegetable oil: right amount

Salt: right amount

Spicy skin: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Bean paste: right amount

Taste grade fresh: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Note: be sure to stir fry the sausage until the skin turns yellow. It's fragrant without salt. Douban sauce and taste grade fresh are salty. It's not recommended to add more Douban sauce, just enough taste

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy