How to make fat sausage delicious?

There are many cooking methods for fat sausage. You can refer to the following methods:

Dried pork intestines

Ingredients: fat sausage.

Accessories: onion, sweet pepper, onion, ginger, soy sauce, soy sauce, white wine, garlic, star anise, cinnamon, fragrant leaves, sugar, salt and dried pepper.

Production steps:

1, fat sausage into the pot, add soy sauce, soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, salt and sugar, and marinate for 40-60 minutes.

2, the marinated fat sausage, poked in with chopsticks, is almost the same.

3. Cut the marinated fat sausage into pieces, put it in the pot, and dry it without refueling.

Features: stir-fried fat sausage, not paste, tender and tough taste, spicy and dry, deep red color.

Jiaoxiang pork intestines

Ingredients: fat sausage.

Accessories: taro, Miao festival, celery festival, ginger rice, garlic Pixian watercress and coriander leaves.

Ingredients: ginger onion and white wine, salt and lard, dried green pepper.

Production steps:

1. After cleaning the fat sausage, put it in a boiling pot with ginger and white wine and soak it in water. Take it out and put it in a pressure cooker mixed with clear water. After steaming for 3 minutes, stew from the fire until it cools naturally, then take it out and cut it into small pieces for later use.

2. Peel the taro, wash it, put it in a pot, add salt and lard, steam it in a cage, then take it out and put it on the bottom of the plate with garlic and celery.

3. Heat the vegetable oil in the pot, add ginger rice, garlic rice and Pixian watercress, stir fry, add fresh soup, cook the fat sausage for a while, and season with salt, monosodium glutamate, pepper and bittern oil. When serving, sprinkle with dried green peppers, pour in chili pepper oil and stir fry, and finally garnish with some coriander leaves.

Casserole poached pork intestines

Ingredients: fat sausage, Flammulina velutipes, potato powder, green bamboo shoots, celery and bean sprouts.

Accessories: 50 grams of homemade spicy seasoning, red pepper, Chili noodles, pepper, scallion, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup and salad oil.

Production steps:

1, wash the fat sausage, add ginger and onion, put them in the pressure cooker 10 minute, take them out and cut them into short pieces.

2. Soak Flammulina velutipes, potato flour, green bamboo shoots, celery and bean sprouts in water and put them in the bottom of the pot.

3. Spoon the homemade spicy seasoning into a clean pot, stir-fry until fragrant, pour in fresh soup and boil it, add the fat sausage and cook it a little, then remove it and put it into the earthen pot.

4. Add glutinous rice, monosodium glutamate, chicken essence and soy sauce to the soup in the pot, push it evenly and pour it into the earthen pot.

5, sprinkle with red pepper, Chili noodles, pepper and green onions, and serve with 90% hot salad oil.

Characteristics of dishes: Flammulina velutipes with fat sausage, boiled, can not only make the fragrance of Flammulina velutipes penetrate into the fat sausage better, but also make the meat of the fat sausage more chewy.

Chrysanthemum crispy sausage

Raw material: raw fat sausage

Accessories: bamboo shoots, pickled peppers, pickled ginger, pickles, garlic and pickled peppers.

Seasoning: salt, ginger and onion juice, carved wine, monosodium glutamate, pickled pepper oil and sesame oil.

Exercise:

1. Wash pig intestines, cut them into 6 cm long sections, then cut them into centipede flower knives with one end connected, marinate them with salt, ginger juice and carved wine for 30 minutes, and then soak them in boiling water pot.

2, green bamboo shoots are also soaked in water for use.

3. Heat salad oil in the pot, add chopped pickled peppers, pickled ginger, pickled vegetables, garlic and pickled peppers, stir-fry until fragrant, add raw fat sausage and green bamboo shoots, add a little fresh soup while frying, add monosodium glutamate, pickled pepper oil and sesame oil to taste, and finally sprinkle with shallots and stir well to serve.

Jiuxiangtang pork intestines

Ingredients: fat sausage

Accessories: bean sprouts, dried chili festival, chili.

Seasoning: Sichuan-style bittern, thirteen spices and pepper oil.

Exercise:

1. Put the cleaned fat sausage into a boiling water pot and cook it. Take it out and rinse it, then put it in a Sichuan-style pot. When the brine is soft and ripe, take it out to cool and cut it into small pieces for later use.

2. Put the bean sprouts in the boiling water pot, soak them in water, remove them and put them at the bottom of the plate.

3. Boil the pot with bittern, add the bittern sausage pieces and cook for a while, add thirteen spices and pepper oil to taste.

4. Put the pot into a dish with bean sprouts, and finally pour in the fragrant dried Chili festival and pepper.

Braised sausage

Raw material: pig large intestine.

Accessories: Jiang Mo, chopped green onion, minced garlic, minced coriander, pepper, cinnamon powder and Amomum villosum powder.

Seasoning: Shao wine, soy sauce, sugar, white vinegar, pepper oil, clear soup, salt and monosodium glutamate.

Production steps:

1, put the fat sausage into a pot, rub it with some salt and white vinegar to remove the mucus on the surface, then turn the large intestine inside and outside several times with clear water and rinse it clean.

2. Put the cleaned fat sausage into a cold water pot and heat it slowly. After the water is boiled, change the water and cook it again to remove the fishy smell.

3. Cut off the thin tail of the fat sausage, then cut the fat sausage into sections of about 2.5 cm, put it in water with ginger, onion and pepper, cook it thoroughly, remove it and drain it.

4. fry the fat sausage with 70% oil temperature until golden brown, and pick it up for use.

5. Pour salad oil into a clean pot, add 30 grams of white sugar and stir-fry until dark red, then pour in the fried fat sausage and mix well to make it colored.

6. Cook cooking wine, Jiang Mo, chopped green onion and minced garlic, stir-fry until fragrant, then add clear soup, soy sauce, sugar, salt, monosodium glutamate and white vinegar, and turn to low heat.

7. When the soup begins to dry, add pepper, cinnamon powder and Amomum villosum powder and continue to simmer on low heat until the soup thickens.

8. Pick them up one by one with chopsticks and put them on the plate. Pour the juice evenly on the fat sausage with a spoon, and then sprinkle with coriander powder to serve.

Highlights of the dish: The deep red salad oil, drenched on the fat sausage, has given it fiery heroism and has captured the hearts of many diners visually.

Griddle pickled pepper pork intestines

Ingredients: 500g of fat sausage, 50g of pickled ginger slices, 20g of dried Chili slices, 0/00g of onion strips, 0/00g of lotus root slices, 20g of garlic cloves and 20g of cooked sesame seeds.

Seasoning: 100g pickled pepper sauce, 5g cumin, salt, monosodium glutamate, fresh soy sauce and peanut oil.

Exercise:

1, put the pork intestines into a water pot, blanch them first, take them out and fry them in a 60% hot oil pot for 2 minutes.

2. Add a little peanut oil to the pot and heat it. Stir-fry lotus root slices and put them in a dry pan.

3. Heat the pan with oil. Stir-fry the fat sausage until fragrant, then add the soaked ginger slices, dried Chili slices, onion strips and garlic cloves and stir-fry until fragrant. Then add the dry pot pickled pepper sauce, cumin, refined salt, monosodium glutamate and American soy sauce and stir-fry for 2 minutes. Then, put the pot into a dry pot and sprinkle with cooked sesame seeds.

Braised pork intestines with minced meat

Ingredients: minced meat (minced meat of boiled pig's head), pig's large intestine 200g, 15g Thai pepper, 5g onion.

Seasoning: Material A (Yongfeng hot sauce 30g, Jiang Mo 10g, minced garlic 10g).

Ordinary red halogen 1kg, flour and white vinegar each 30g, Dragon brand soy sauce 5g, lard and salad oil 50g.

Exercise:

1. Add flour and white vinegar to the large intestine and knead repeatedly. After washing, put it in red salt water, bring it to a boil with high fire, change it to low fire salt water until it is mature, and take it out and cut it into 2cm pieces for use.

2. Slice the flesh and blood for later use.

3. Add melted lard and salad oil to the pot. When heated to 50%, stir-fry material A, stir-fry the oil in the large intestine, stir-fry minced meat and dragon soy sauce evenly, and finally add Thai pepper and onion to stir-fry evenly, and take out the pot.

Qianwei pork intestines

Raw materials: 300g of pig intestine, 5g of cooked white sesame seeds, 20g of fermented glutinous rice juice, 20g of red vinegar, 5g of garlic, 5g of chopped green onion, 25g of salt, seasoning powder 1 g, white sugar 1 g, soy sauce10g, 50g of aged vinegar and red oil/kloc.

Method:

1. Wash the inside and outside of the pig's large intestine with flour, aged vinegar and salt repeatedly to remove peculiar smell, wash it, blanch it, take it out and drain it, smear it with fermented glutinous rice juice and red vinegar while it is hot, hang it up and air dry naturally for 20 minutes;

2. Mix garlic, salt, seasoning powder, white sugar, soy sauce and mature vinegar, and add red oil, sesame oil, chopped green onion and cooked white sesame seeds to make red oil dipping sauce;

3. Heat the oil in the pot to 60% heat, soak it in low fire for 5 minutes until it is chestnut, remove the drained oil, cut it into thick slices with an oblique knife, put it on a plate, and dip it in red oil to eat.

Comments:

The color is brown and black, the taste is soft and elastic, and the dipping juice is delicious.

Roasted pork intestines with Chinese sauerkraut

Ingredients: pork intestines

Accessories: Laotan sauerkraut, pepper granules, ginger, garlic and Pleurotus eryngii.

Seasoning: mixed oil, liquor, salt and second-rate glutinous rice.

Exercise:

1. After cleaning the pork intestines, blanch them in a boiling water pot, take them out and cut them into small pieces; Chop the old altar sauerkraut for later use.

2. Put the mixed oil (cooked vegetable oil and lard) into a clean pot, add pepper and ginger (beaten) and stir-fry until it is 50% hot. Stir-fry the fat sausage for a few times with high fire, and add a spoonful of white wine to the pot (to remove flavor and enhance fragrance) and continue to stir-fry. After the fat sausage in the pot spits oil, add garlic, sauerkraut, Pleurotus eryngii pieces and water, and simmer over medium heat. Sprinkle some chopped green onion after cooking.

Wangxue pork intestines

Batch prefabrication:

Primary processing of enriching blood:

6 kg of pig's blood, water 18 kg, and 250 g of salt are put into a pot, stirred evenly, allowed to stand and solidify, cut into small pieces, put into the water that is boiled until the shrimps are soaked, add 300 g of lard and 500 g of spice water, cook for 8 minutes on low fire, turn off the fire and soak until the taste is full, and put the blood clots and water into the pot for later use.

Primary processing of fat sausage;

1, 3000g fat sausage, remove the grease on the inner wall, add flour and balsamic vinegar, rub off the odor, blanch until it changes color, take it out and block it.

2. Put 250g of lard in the pot and heat it to 50%, add 20g of ginger slices and 5g of pepper to stir-fry until fragrant, stir-fry the steam in the fat sausage section with low fire, soak it in broth, bring it to a boil with high fire and turn it to medium fire for 20 minutes until cooked, add 30g of salt and 20g of white pepper, and keep warm on the earthen pot stove with low fire.

Take food processing as an example:

1. Boil 200 grams of stock, add 200 grams of mung bean sprouts, add 5 grams of spice water and 3 grams of salt, and cook for 30 seconds. Pour the soup with ingredients into a bowl, and then scoop in 350g of Xuewang and100g of fat sausage.

2. Add 80 grams of homemade spicy oil to the pot and heat it to 80%. Pour into the blood, sprinkle with10g of white sesame, 8g of bright red millet spicy rings and 5g of chopped coriander.

Perfume production:

1, fennel 30g, cinnamon 25g, angelica dahurica 20g, cardamom 15g and geranium 10g are baked in a wok and ground into fine powder.

2. Add 5,000 grams of clear water to the pot, add 300 grams of green pepper celery, 200 grams of onion segments and ginger slices 100 grams to boil, turn off the fire and continue to cook for 20 minutes, turn off the fire to drain the residue, sprinkle with the prepared spice powder 100 grams and mix well.

Spicy oil production:

Add salad oil 15kg, rapeseed oil 15kg and lard 10kg into the pot, heat to 50%, then add 200g onion slices, 200g ginger slices and garlic cloves 150g, fry until golden and fragrant, take out the residue, and add the mash in several times. Pour 500 grams of canned braised pork sauce and 300 grams of Yongchuan lobster sauce, continue to cook for 5 minutes, then pour 500 grams of fermented grains, stir well, add chopped spices (250 grams of dried green pepper, 40 grams of dried tangerine peel, fragrant leaves, 30 grams of star anise, cinnamon, tsaoko, clove 10 grams), and cook/kloc.

Reasons for the hot sales:

The blood curd used in this dish is made of iron pot and earthen stove, with a daily sales volume of at least 60 copies. There are two secrets to this delicious food: homemade perfume water &; Homemade spicy oil. The blood boil with spiced water is delicious. When picking up the dishes, pour the spicy oil boiled with braised pork paste to make the dishes particularly fragrant.

Pepper pork intestines chicken

Raw materials:

150g diced chicken (with bone), 50g fresh cooked fat sausage, 30g dried green pepper, 30g garlic, 30g ginger,100g green pepper, 50g diced lotus root,100ml rapeseed oil, 50g cooked lard, watercress and salt.

Method:

1. Put rapeseed oil and cooked lard into the pot. When it is 80% hot, add the diced chicken and stir-fry until the water is dry. Then add fat sausage, dried green pepper, ginger and garlic and stir-fry until fragrant.

2. Then add watercress, salt, green pepper and lotus root and stir fry on low heat. In the meantime, you can add a small amount of water, stir-fry the peppers and peppers into the diced chicken and fat sausage, and then take them out of the pot.

Fried pork intestines with Chili peppers

Ingredients: 250 grams of fresh fat sausage.

Ingredients: 50g pickled pepper and 20g celery.

Seasoning: salt 10g, monosodium glutamate 10g, soy sauce 10g.

Making:

1. Clean the fresh fat sausage, blanch it in boiling water, and remove the excess oil after cooling.

2. Put ginger and onion in a pressure cooker, inflate for 2 minutes, then cook, then take out and shred.

3. Heat lard, stir-fry fat sausage, add soy sauce, simmer in water, and pour out.

4. Heat the oil in a clean pot, soak the pepper and stir fry, then add the fat sausage, season and stir well.

Features:

Chili sauce is spicy, and fat intestines are soft and waxy.

Duck blood Chinese sauerkraut pork intestines

Ingredients: 400 grams of fat sausage, 300 grams of duck blood, 200 grams of peasant sauerkraut, a little green and red pepper, pickled pepper and wild pepper.

Seasoning: star anise, fragrant leaves, dried peppers and prickly ash.

Seasoning: salt, monosodium glutamate, soy sauce, fresh soup, pepper, salad oil.

Making:

1. Boil the pot with clear water, add fat sausage, soy sauce, star anise, fragrant leaves, dried peppers and prickly ash, take it out and cut it into oblique knives for later use.

2. Cut the duck blood into pieces and cut the sauerkraut into sections for later use.

3. Put a proper amount of salad oil in a clean pot, heat it, pour in the green pepper festival, pickled pepper festival and pickled cabbage festival and stir-fry for 1 min, then add the fat sausage, stir-fry with soy sauce and color it, add fresh soup to boil, add duck blood and add salt, pepper, monosodium glutamate, pickled ginger, pepper, star anise, fragrant leaves, pepper and pepper.