Spiced animal sausage(fei qin zou shou jiao xiang lu chang )

Spiced animal sausage

Introduction:

"Pork sausages are marinated first, and then stir fried with ox horn pepper. The sausages are fragrant but not greasy. The sausages are slightly spicy, fragrant and chewy."

Production steps:

Step 1: turn the large intestine upside down and wash it with flour, wine, salt and vinegar for several times to remove most of the odor.

Step 2: cold water with ginger, wine into the large intestine.

Step 3: after boiling water, turn off the fire and pick up the large intestine.

Step 4: turn on tap water and rinse the large intestine several times.

Step 5: heat the oil in the pan and fry the sausages.

Step 6: enlarge the intestines, put them into the pressure cooker, add raw water, and press the water for 10 minutes.

Step 7: cool the sausages in the air, and shred them with ox horn pepper.

Step 8: heat oil in a pan, saute garlic until fragrant, add shredded pepper and stir fry quickly.

Step 9: stir fry the shredded pepper until soft, then add the shredded sausages.

Step 10: put the marinade into the marinated large intestine and cook it slightly.

Materials required:

Pig large intestine: 300g

Ox horn pepper: 2

Ginger: moderate

Onion: 2

Garlic: 1 slice

Flour: right amount

Soy sauce: moderate

Peanut oil: right amount

Wine: moderate

Salt: right amount

Note: large intestine with cold water put ginger, wine, garlic after boiling, and then rinse several times with cold water, so that large intestine odor will be removed.

Production difficulty: ordinary

Process: brine

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Fei Qin Zou Shou Jiao Xiang Lu Chang