Sauted sausages with hot and sour sauce(suan la bao sheng chang )

Sauted sausages with hot and sour sauce

Introduction:

"Hot and sour sausages, my favorite hometown flavor!"

Production steps:

Step 1: 400 grams of pig large intestine.

Step 2: sour pepper, shredded ginger and green onion (it's better to use green onion if you don't buy it).

Step 3: after the large intestine is cleaned with starch and salt, cut it into pieces and submerge it with a little soy sauce, salt and cooking wine for a while.

Step 4: heat the oil in a big fire until smoke comes out (stir fry in induction cooker at 2100w270 ℃).

Step 5: pour the submerged sausages and stir fry them for a few seconds.

Step 6: shovel and load the disk for standby.

Step 7: add oil, shredded ginger, sour pepper, scallion and salt to stir fry.

Step 8: pour the fried large intestine together, stir fry evenly, and then add a little chicken essence to the pan.

Materials required:

Pig large intestine: 400g

Sour pepper: right amount

Shredded ginger: right amount

Scallion: right amount

Note: how to clean the large intestine? 1. Soak pig intestines in light salt and vinegar solution for a while, remove the dirt, soak them in rice washing water for a while, and then gently scrub them twice in clean water. 2. Roll over the pig intestines, then mash the cleaned scallion knots, and rub them together according to the ratio of scallion knots and intestines of 1:10 until there is no greasy feeling. Rinse with water repeatedly to remove the peculiar smell. 3. It takes only two times to wash pig intestines with pickled cabbage water, and the fishy smell can be basically eliminated. 4. Marinate the fat sausage with half a can of coke for half an hour, and then scrub it with rice washing water, which can quickly remove the smell of large intestine. 5. Knead the sweet potato starch together and rinse with water repeatedly to remove the odor and mucus. Nutritional analysis: pig large intestine has the effect of moistening dryness, tonifying deficiency, relieving thirst and stopping bleeding.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Bao Sheng Chang