Stir fried sausage(bao chao fei chang )

Stir fried sausage

Introduction:

"Fat intestines are delicious, but cleaning fat intestines is a hard job. Only those who clean fat intestines can understand this process! So I seldom buy them! I don't like what's done outside! "

Production steps:

Step 1: put salt in the basin and rub it hard. Turn it over and rub it again. Rub out the mucus and rinse it with water!
Then pour in the right amount of flour, rub, rub, pinch, pinch, rinse with water and drain.

Step 2: add vinegar again, rub with a little cooking wine, turn over and rinse to drain.

Step 3: cut the washed sausage into sections.

Step 4: star anise, cinnamon, fragrant leaves, ginger slices, cooking wine.

Step 5: add water to the pot and put the washed sausage, star anise, cinnamon, fragrant leaf and ginger slices into the pot together with a bottle of cooking wine.

Step 6: bring to a boil over high heat and turn to low heat for about 15 minutes.

Step 7: take out the fat intestines, rinse and drain the water.

Step 8: ginger and garlic slices, chopped green onion, color pepper, fat sausage.

Step 9: put oil in the pan, saute ginger and garlic slices, add fat sausage and stir fry.

Step 10: stir fry the scallion.

Step 11: add scallion leaves and pepper and stir well.

Step 12: add soy sauce and oyster sauce and stir well.

Materials required:

Fat intestines: moderate amount

Color pepper: right amount

Scallion: right amount

Garlic slices: appropriate amount

Ginger: right amount

Flour: right amount

Soy sauce: right amount

Oyster sauce: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Ginger slices: right amount

Note: fat sausage after a toss above, eat up no smell! Note: summer is coming, hot constitution I try not to eat pepper, so this according to their own taste spicy!

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bao Chao Fei Chang