Braised pork sausage with kelp(hai dai hong shao fei chang )

Braised pork sausage with kelp

Introduction:

"My family loves to eat fatty intestines. Basically, we will have a few meals after a period of time. It's very enjoyable to eat fatty intestines. Compared with fried fatty intestines, we prefer braised in brown sauce. Finally, we can use the remaining soup to make noodles. I believe many students like to eat fatty intestines, but they think it's very troublesome to make them, so we buy ready-made ones to eat at home. It's really easy, but it's hard to guarantee the hygiene and taste. So if you want to eat clean and delicious sausage, you'd better do it yourself. There are many ways to make fat intestines, such as kelp stewed in brown sauce, soybean stewed in brown sauce, dry pot fat intestines and so on. Today, I'd like to make my favorite stewed fat intestines!! Hee hee!! ~”

Production steps:

Step 1: fat intestines are cleaned up before. When you want to eat, just take some out of the refrigerator. (when cleaning the selected pig large intestine, turn it over, cut off the oil, rinse it, turn it over, and then rinse it

Step 2: soak kelp overnight, wash and cut into small pieces

Step 3: cut off scallion, slice ginger, spices: Zanthoxylum bungeanum, fennel, caokuo, cinnamon, clove, Angelica dahurica, tangerine peel

Step 4: put more oil in the hot pot, add Pixian bean paste and stir fry the red oil

Step 5: add onion, ginger, spices and saute until fragrant

Step 6: stir fry the sausage

Step 7: add 2 teaspoons of old soy sauce and 1 teaspoon of raw soy sauce

The eighth step: put in a spoonful of sugar and freshly put a spoonful of Baijiu to remove the fishy smell.

Step 9: stir fry more in the pan

Step 10: put in the cut kelp

Step 11: add the right amount of water, taste the taste, add a little salt, bring to a boil, cover and simmer for 1.5-2 hours

Step 12: add coriander or scallion to serve.

Materials required:

Pig large intestine: 800g

Kelp: 200g

Old style: moderate

Fennel: right amount

Sannai: right amount

Clove: right amount

Ginger: moderate

Sugar: right amount

Angelica dahurica: moderate amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Tangerine peel: appropriate amount

Scallion: right amount

Baijiu: moderate amount

Precautions: 1. Before making this dish, you have to clean the pig's large intestine, which is a very important link. If it is not handled well, it will directly affect the taste and appetite. 2. I usually use flour to remove the mucus on the large intestine first, and then wash it several times with clean water to remove the dirt. Then I break the large intestine and turn it over. I simply flush it with water. This side is not very dirty, so it's easier to clean. There are some lymph and fat in the large intestine, so I don't need to remove them. Then I rub them until I feel almost clean. Finally, I turn the large intestine back to its original shape and continue to wash Continue to rush 0k, 3. to fix this dish, adding Baijiu is very important during the frying process, and can help remove the taste of fat sausage.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Hai Dai Hong Shao Fei Chang