Braised pork sausage with radish(hong shao luo bo fei chang )

Braised pork sausage with radish

Introduction:

Production steps:

Step 1: above spice picture.

Step 2: Pixian Douban (2 teaspoons).

Step 3: wash the fat intestines for use.

Step 4: heat the oil in the pan for a minute, then stir fry the sugar, add the crushed ginger and stir fry until fragrant. (forget the process of stir frying sugar)

Step 5: add two teaspoons of Pixian Douban fried crisp.

Step 6: after fried with bean paste, you can almost put it into the fat intestines.

Step 7: stir fry the bean paste and then put it into the fat sausage.

Step 8: at this time, heat slightly, stir fry evenly.

Step 9: gradually dry the water in the pan, add soy sauce (5 teaspoons) and stir fry with a little vinegar.

Step 10: add cooking wine and stir fry.

Step 11: add pepper.

Step 12: then add all the above spices at one time and continue to stir fry (the fire should not be too big at this time).

Step 13: stir well.

Step 14: put the fried sausage into the pressure cooker and add water to cover the sausage.

Step 15: put the cut radish into the pressure cooker.

Step 16: cover and bring to a boil over high heat, then use low heat and slow boil.

Step 17: it was opened once in seven minutes, and the taste was not ripe enough.

Step 18: continue to simmer for another five minutes, open it and taste it. Note: fat sausage can't be cooked for too long, otherwise it tastes bad Then add the chicken essence and prepare to start the pot.

Step 19: take the pot and put it on the plate. Sprinkle with scallion or coriander and serve.

Materials required:

Fat intestines: moderate amount

Radish: right amount

Coriander: moderate

Soy sauce: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Pixian Douban: moderate

Sugar: right amount

Ginger: beat up and set aside

Scallion: right amount

Baizhi: moderate amount

Ramulus Cinnamomi: moderate

Red cardamom: right amount

Tsaokuo: moderate amount

Wanxizi: moderate amount

Amomum Amomum

Sannai: right amount

Star anise: right amount

Cardamom: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Pepper: right amount

Note: This bean sauce is very important

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Luo Bo Fei Chang