Stir fried sausage(xiang chao fei chang )

Stir fried sausage

Introduction:

"Fried sausage for a long time, I didn't buy it."

Production steps:

Step 1: wash the fat intestines you bought. (no need to wash the oil off the intestines)

Step 2: put the water in the pot that can not pass the fat sausage and bring it to a boil.

Step 3: after the water boils, put in ginger, scallion, cooking wine and fat sausage. When the water boils again, take out the fat sausage and pour out the water.

Step 4: cut the fat sausage into sections, slice the green pepper, and set aside.

Step 5: mix chili sauce, fresh sauce, minced garlic, chicken essence, salt, soy sauce and 50ml water to make sauce; set aside.

Step 6: put the oil in the pot, heat the oil, add the onion powder, then stir fry the flavor, then add the sausage, stir fry slightly.

Step 7: add the sauce, stir fry until the sausage is colored, add green pepper, stir fry for 3 minutes.

Materials required:

Green pepper: one

Fat sausage: 500g

Soybean oil: right amount

June chili sauce: half tbsp

Chicken essence: a little

Water: 50g

Jingcongmo: a little

Jingcong section: 3 sections

Ginger: a small piece

Minced garlic: a little

Salt: a little

Soy sauce: 1 tbsp

Meiji delicious juice: one drop

Cooking wine: 3 tbsp

Note: when cleaning pig large intestine, add some vinegar and a spoonful of alum in water, rub it for several times, and then rinse it with water for several times to make it fresh and clean. If you buy the pig large intestine processed in the supermarket, you don't need to wash it so carefully.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: Original

Chinese PinYin : Xiang Chao Fei Chang