Fat sausage casserole(fei chang sha guo )

Method of fat sausage casserole:

Raw materials for making sausage casserole:

800 grams of fat sausage, 200 grams of straw mushroom, 200 grams of Lentinus edodes, 200 grams of fresh bamboo shoots. Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g scallion, 5g pickled red pepper, 3G pepper, 15g cooking wine, 15g monosodium glutamate, 20g chicken essence, 2500g white soup.

Steps of making fat sausage casserole:

1. The straw mushroom and Lentinus edodes are divided into two parts, and the fresh shoots are cut into prisms. Wash and put into casserole.

2. Slice ginger and garlic, green onion and pickled red pepper into "horse ear" shape.

3. Wash the intestines and put them in the cage. Steam them until they are 8 years old. Take them out and cut them into 4 cm pieces.

4. Heat the frying pan with oil, add ginger and garlic slices, green onion, pickled red pepper and fat soup, and stir fry until fragrant. Mix with white soup, put MSG, chicken essence, cooking wine, pepper powder, bring to a boil, remove all the foam, pour into the casserole, and stand on the stage.

Fat sausage casserole

Feichang casserole is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. A simple and delicious hot pot is a special dish in winter. The straw mushroom and Lentinus edodes are divided into two parts, and the fresh shoots are cut into prisms. Wash and put into casserole. Slice ginger and garlic, green onion and pickled red pepper into "horse ear" shape. (3) Wash the intestines and steam them until they are 8 cm. Take them out and cut them into 4 cm pieces. (4) Heat the frying pan with oil, add ginger and garlic slices, green onion, pickled red pepper and fat soup, stir fry until fragrant. Mix with white soup, put MSG, chicken essence, cooking wine, pepper powder, bring to a boil, remove all the foam, pour into the casserole, and stand on the stage.

Hot Pot

Fat sausage casserole

raw material

: 800 grams of fat sausage, 200 grams of straw mushroom, 200 grams of Lentinus edodes, 200 grams of fresh bamboo shoots. Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g scallion, 5g pickled red pepper, 3G pepper, 15g cooking wine, 15g monosodium glutamate, 20g chicken essence, 2500g white soup.

Production method

(1) straw mushroom and Lentinus edodes are divided into two parts, and the fresh shoots are cut into prismatic shapes. Wash and put into casserole. (2) Slice ginger and garlic, green onion and pickled red pepper into "horse ear" shape. (3) Wash the intestines and steam them until they are 8 cm. Take them out and cut them into 4 cm pieces. (4) Heat the frying pan with oil, add ginger and garlic slices, green onion, pickled red pepper and fat soup, stir fry until fragrant. Mix with white soup, put MSG, chicken essence, cooking wine, pepper powder, bring to a boil, remove all the foam, pour into the casserole, and stand on the stage.

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Chinese PinYin : Fei Chang Sha Guo