Hot and sour sausage(suan la fei chang )

Hot and sour sausage

Introduction:

Production steps:

Step 1: slice ginger and garlic for use.

Step 2: peel and wash the bamboo shoots

Step 3: slice for use*

Step 4: Pickles***

Step 5: slice the pickles for use

Step 6: wash and drain the sausage

Step 7: put water into the pressure cooker, pour the sausage into the pot and press for 10 minutes.

Step 8:*****

Step 9:*****

Step 10: time is up, the sausage is cooked and picked up for use.

Step 11:*****

Step 12: heat the oil in the pan

Step 13: stir fry ginger and garlic slices until fragrant.

Step 14: enter the fat intestine——

Step 15: stir fry***

Step 16: add cooking wine*

Step 17: raw***

Step 18: stir well

Step 19: stir fry the pepper

Step 20: add the sliced pickles and bamboo shoots

Step 21: stir quickly and evenly*

Step 22: add the right amount of salt

Step 23: stir fry a little monosodium glutamate, ready to start the pot.

Step 24: Sheng pan***

Materials required:

Beef sausage: moderate

Bamboo shoots: appropriate amount

Pickles: moderate

Ginger: moderate

Garlic: right amount

Soy sauce: moderate

Pepper: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Note: a few days ago hot pot, left part of beef and duck intestines, today it made hot and sour sausage. Because the sausage is hot hot pot cut in advance, it is relatively large.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Fei Chang