Private dish "fried sausage"(si fang cai liu gan jian fei chang )

Private dish "fried sausage"

Introduction:

"The oil content of pig's large intestine is about 60%, and it has a bad smell of viscera. In fact, it tastes delicious. Beijing's fried liver, Shandong's jiuzhuan large intestine and Jiaoliu fat sausage are all very good. They taste delicious! People are afraid of high cholesterol in pig viscera. Actually, it's not necessary! Eating once a week doesn't affect your health, as long as you don't eat often, it doesn't matter. Cholesterol is the main substance of human cell regeneration. It's OK to eat it. I go to eat fried liver every week, and I don't see where the cholesterol is high. Those friends who never eat viscera can't get enough cholesterol, ha ha! The traditional way of cooking pig sausage is to cook pig sausage, then wrap it with starch and fry it, and then cook it with mixed sauce. It tastes delicious. I wanted to make Jiaoliu fat sausage, but it was covered with fat oil. It tasted delicious, but fat oil was not good after all. Therefore, we specially improved the method of dry frying to make a dish, which is called "dry frying fat sausage". This method can reduce the oil consumption of fat sausage by 70%, and it tastes crispy, which is similar to fried oil residue. With the sauce made of garlic vinegar, it also tastes good. The specific measures are as follows; "

Production steps:

Step 1: 300g pig fat sausage, 60g red and sweet pepper, 60g green pepper, 15g coriander segment, 20g garlic powder, 10g ginger powder, 15g scallion shreds, a little white pepper powder, 10g yellow rice wine, 10g vinegar, 10g soy sauce, 5g sugar, 1g monosodium glutamate, 1g salt, 2G sesame oil, a little cooking oil; < br > cleaning materials for fat sausage; 20g salt, 25g rice vinegar, 10g pepper, 20g scallion segment, 20g ginger slices.

Step 2: first, cut the red and green pepper into diamond shaped pieces, cut the coriander stem into sections, cut the ginger, cut the green onion into shreds, and cut the garlic into shreds.

Step 3: mix in a bowl; put garlic powder, white pepper powder, monosodium glutamate and yellow rice wine into the bowl, then add soy sauce, vinegar, sugar and sesame oil, mix with a small amount of water and starch and set aside.

Step 4: clean the pig intestines; sprinkle appropriate amount of salt into the pig intestines, grasp them repeatedly, and then clean them, repeat for three times.

Step 5: then pour in rice vinegar and clean it with hands repeatedly.

Step 6: bring water to boil, add scallion and ginger, add fat intestines, pour yellow rice wine and pepper water into the pot, and cook over low heat for 20-30 minutes.

Step 7: cut the cold sausage into sections.

Step 8: pour a little oil into the pot to moisten the bottom of the pot. Then add the fat sausage and fry it slowly over medium heat. Stir out the oil in the fat sausage. When the fat sausage becomes light and crisp, decant all the excess oil in the pot.

Step 9: after decanting the oil, add the minced garlic and half of the shredded green onion and stir fry.

Step 10: add red and green pepper and stir well.

Step 11: stir well and add the sauce.

Step 12: after the sauce is gelatinized, add the coriander and the other half of the scallion.

Step 13: stir quickly over high heat, then you can take out the pot.

Materials required:

Pig fat sausage: 300g

Red sweet pepper: 60g

Green pepper: 60g

Garlic powder: 20g

Ginger powder: 10g

Shredded scallion: 15g

Coriander section: 15g

White pepper: right amount

Yellow rice wine: 10g

Vinegar: 10g

Soy sauce: 10g

Sugar: 5g

MSG: 1g

Salt: 1g

Sesame oil: 2G

Cooking oil: proper amount

Note: this dish features: golden red color, rich garlic flavor, crispy fat sausage, salty, fresh and slightly sour. Warm tips: 1. Wash the fat intestines repeatedly with salt and vinegar to get rid of the visceral smell of the fat intestines. 2. When frying the sausage again, fry it until it's crispy, and then decant the excess oil. After the finished product, it's good to feel crispy. 3. Finally, when cooking the sauce, stir fry it quickly with high heat, so that the fried sausage will not feel weak, and it can keep crisp for a long time. This kind of private dish "liugan fried sausage" is ready. It tastes salty, fresh, sour and sweet, full-bodied with garlic flavor, which is very fragrant for your reference!

Production difficulty: ordinary

Process: slip

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Si Fang Cai Liu Gan Jian Fei Chang