What spices does the chef add when cooking dry pot fat intestines?

Today, we would like to share with you a home-cooked version of the traditional specialty "Dry Earth Pot Intestine" popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat is vibrant, the color is bright, the color is bright red, the texture is soft and rotten, the taste is delicious, and the aftertaste is long. The flavor is attractive, old, not soft, spicy and very pleasant. It surely kills the rice. Will share the following practice in detail for each person, your favorite friends will learn together.

How to make dry fondue fat sausage, a detailed tutorial for chefs, clear video step by step and all the tricks of the job

Roasted pork chops

1. First of all, let's deal with the fat sausage. About 2 kilograms of boiled fat sausage purchased at the supermarket. Boiled fat sausage is better to handle. Ginger can be spread and set aside in a basin. Prepare a plate and pick up 2 grams of aniseed fennel, 1 gram of bay leaf, 2 grams of white bulb, 1 gram of angelica, 2 grams of Chinese chili, this fennel is used to boil the fat sausage.

2. Next, pour the water into a pot, pour cold water, boil the fat, clean and sterilize the water, boil the water for 1 minute, then pour. Draw out the fat sausage to control the water.

3. Boil the fat sausage again to flavor it. Heat the oil in a wok, add 2 grams of dried red pepper, pour it over the prepared fennel, add the ginger and then quickly stir-fry the fennel. Ginger reduces the fishy flavor. Add the right amount of water and pour the fat sausage. Volume is better than fat sausage.

4. Pour in the old extract to extract the background color, then add the cooking wine. The wine will further reduce the fishy flavor of the fat sausage. Add two tablespoons of salt to add a base flavor, then add one tablespoon of chicken powder and one tablespoon of pepper. Cover the pan and cook over low heat for 20 minutes. After 20 minutes, open the lid and poke the fat with a chopstick. If it can be easily pierced, it means the fat is fully cooked. Remove the fat, rinse with cold water, and cool. Use.

5. After processing the fat paste, prepare the toppings and ingredients by chopping the shallots and placing them in a bowl. Firmly sprinkle a few slices of garlic, cut the ginger into diamonds, add the green onion, garlic and a small amount of bell pepper, cut into chili rings and put into the bowl, then add a small amount of millet pepper. For the pepper rings, 1 stalk of celery, cut into 3cm pieces, then cut into large chunks, add the spring onions, ginger and garlic together and set aside, then take 1g of the pepper.

6. When the side dishes are ready, we push in the fat sausage, heat the oil in a pan, wait until the oil is heated 50%, pour in the fat sausage, then pour in the fat sausage to regulate the oil for later use. Pour a small amount of base oil into the wok, add the onion, ginger and garlic, fry quickly a few times, then add the celery and pepper, then add the bell pepper and sorghum pepper rings, fry quickly to bring out the flavor, then pour in. Fatty Sausage. How to make dry hot pot fat sausage, a detailed tutorial from the chef with clear video steps and tips on how to do all the work

7. Next, start seasoning the sausage by adding 1 tablespoon of salt, 1 tablespoon of chicken powder, 1 tablespoon of sugar, 13 teaspoons of spices, add the oyster sauce for extra flavor, and then 1 teaspoon of hot and spicy sauce. Cook a little wine, turn it over and saute it for a while, stirring the seasoning to make it uniform. Pour in the peppercorn oil from the pan, use the onions as the base of a dry pan, then pour the fried sausages into the dry pan. Serve with a handful of ripe sesame seeds.