My aunt's private dish -- pickled blood glutinous sausage(jiu ma de si fang cai xian cai xue nuo chang )

My aunt's private dish -- pickled blood glutinous sausage

Introduction:

"This is my aunt's private dish, which is usually only eaten at the family dinner for the new year. It's also my favorite dish made by my aunt and other relatives. Now for all of you. "

Production steps:

Step 1: fresh pig large intestine, repeatedly scrub with water, remove the surface mucus.

Step 2: turn the large intestine over and remove the lymph, oil and impurities.

Step 3: soak in vinegar for 10 minutes. Then rub it repeatedly and wash it with clean water; sprinkle it with salt and rub it repeatedly and clean it; sprinkle starch and rub it repeatedly and clean it.

Step 4: take a section of large intestine with thick meat and tie it up with thread.

Step 5: put the blood glutinous rice into the casing with a spoon, and knead the glutinous rice evenly, leaving about half of the gap in the casing, because the glutinous rice will swell when boiling. If there is too much glutinous rice, the intestines will burst.

Step 6: thread the other side as well.

Step 7: heat the large intestine in boiling water for 2 minutes, remove; change the water and cook again. About 2 hours, the sausage will be soft and rotten.

Step 8: take out the cooked glutinous rice sausage and cut it into small pieces.

Step 9: Pickles repeatedly soak several times to remove most of the salt and impurities.

Step 10: heat the oil in the pot, add green onion and ginger to make it fragrant.

Step 11: pour in the pickles and stir fry.

Step 12: after about two minutes, add the blood glutinous sausage, stir fry, and add soy sauce, oyster sauce, sugar (a little more sugar) chicken essence. Finally, add water and starch to thicken, then put it on the plate.

Materials required:

Pig large intestine: 200g

Xuenuo: 100g

Sauerkraut: 100g

Starch: right amount

Edible oil: right amount

Salt: right amount

Vinegar: right amount

Sugar: right amount

Oyster sauce: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: this dish need not add salt, the salt of soy sauce and oyster sauce is enough.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiu Ma De Si Fang Cai Xian Cai Xue Nuo Chang