Hot and sour large intestine(suan la da chang tou )
Hot and sour large intestine
Introduction:
"Changtou is the best part of the whole large intestine. The meat is thick and greasy. The combination of sauerkraut and fat sausage can reduce the greasy feeling of fat sausage. Pickled peppers and peppers are absolutely my personal preference. But the taste is amazing, delicious, sweating and acne
Production steps:
Materials required:
Cooked pork sausage: 500g
Sauerkraut: right amount
Pickled pepper: right amount
Ginger: right amount
White pepper: moderate
Salad oil: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: hot and sour
Chinese PinYin : Suan La Da Chang Tou
Hot and sour large intestine
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