Sichuan Cuisine: bean curd with fat intestines(chuan cai fei chang dou hua )

Sichuan Cuisine: bean curd with fat intestines

Introduction:

"The bean curd is smooth and tender, the sausage is delicious, thick, fat but not greasy, spicy but not dry, both appetizing and refreshing!"

Production steps:

Step 1: clean up the fat intestines, add water to the pot, cook the cooking wine, scallion and ginger until soft and rotten, and take them out.

Step 2: cut the cooked sausage into small pieces, chop Pixian Douban sauce and pickled pepper.

Step 3: heat up the oil pan, add the sausage, onion and ginger, Pixian bean paste and pickled pepper, and stir fry until fragrant.

Step 4: add the stock and bring to a boil.

Step 5: add lactone tofu and cook until the intestines are soft and tasty.

Step 6: add salt and chicken essence to taste, thicken and sprinkle with chopped green onion before boiling.

Materials required:

Pig intestines: 250g

Tender bean flower: appropriate amount

Pepper powder: 1 teaspoon

Onion powder: appropriate amount

Ginger powder: appropriate amount

Pixian bean paste: 1 tablespoon

Pickled pepper: 2

Salt: a little

Chicken essence: appropriate amount

Vegetable oil: right amount

Cooking wine: 1 tablespoon

Soup or water: right amount

Starch: appropriate amount

Note: mill Ji a few words: when cooking sausage, one is to wash clean to get rid of the smell, it is best to go to the meat shop to buy clean sausage. Second, it should be boiled and not over heated. When cooking for about 30 minutes, prick it with chopsticks. If it is easy to prick it through, turn off the fire. When stir frying, the water should be dried to make it fragrant. When firing, it must be burnt to taste, and the taste is thick. Douhua itself contains more water, so don't add too much soup. The amount of seasoning should be adjusted according to personal taste.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Cai Fei Chang Dou Hua