Spicy sausage(xian la chang wang )

Method of spicy sausage

Raw materials for making spicy sausage

Large intestine 300g; sauerkraut heart 150g; pig blood 500g; garlic seedling 25g; ginger 1 small piece; garlic 3 pieces; prickly ash 1 / 2 tbsp (15g); appropriate amount of starch; note: optional ingredients

Seasoning for spicy sausage

40g edible oil, 8 tbsp soup (240g), 1 / 2 tbsp oyster sauce (15g), 1 / 2 tbsp soy sauce (15g), 1 / 2 tbsp rock sugar (15g)

Processing steps of spicy sausage

1. After washing the large intestine, boil it in water and cut it into sections; cut the heart of pickled cabbage into thin slices; cut pig blood into small pieces; cut the garlic seedling into oblique sections; wash and slice the garlic and ginger;

2. Heat the oil in the pot, saute the garlic slices, ginger slices and Chinese prickly ash first, then add the broth, large intestine, sauerkraut heart and pig blood, boil over low heat, add oyster sauce, soy sauce, rock sugar and garlic sprouts, cook for 5 minutes, and then thicken with a little water starch.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of fresh and spicy sausage

Delicious, spicy and appetizing.

Attention should be paid to when making spicy sausage

Pig blood can be put in later to avoid aging after too long cooking time.

Spicy sausage

Xianla Changwang is a delicious food, which is made from pig large intestine and pickled cabbage.

Food materials

raw material

Pig large intestine 300g, sauerkraut heart 150g, pig blood 500g, garlic seedling 25g, ginger 1 small piece, garlic 3 pieces, pepper 1 / 2 tbsp, starch amount

Note: ingredients are optional

Seasoning

40g edible oil, 8tbsp soup, 1 / 2 tbsp oyster sauce, 1 / 2 tbsp soy sauce, 1 / 2 tbsp rock sugar

Production method

1. After washing the large intestine, boil it in water and cut it into sections; cut the heart of pickled cabbage into thin slices; cut pig blood into small pieces; cut the garlic seedling into oblique sections; wash and slice the garlic and ginger;

2. Heat the oil in the pot, saute the garlic slices, ginger slices and Chinese prickly ash first, then add the broth, large intestine, sauerkraut heart and pig blood, boil over low heat, add oyster sauce, soy sauce, rock sugar and garlic sprouts, cook for 5 minutes, and then thicken with a little water starch.

Food characteristics

Delicious, spicy and appetizing.

The chef knows everything

Pig blood can be put in later to avoid aging after too long cooking time.

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Chinese PinYin : Xian La Chang Wang