Stir fried sausage(gan bian fei chang )

Stir fried sausage

Introduction:

Production steps:

Step 1: remove the oil from the fat sausage, put it into the basin, rub it repeatedly with 2G refined salt and white vinegar until the dirt on the fat sausage is cleaned, add water into the frying pan, put in the cleaned large intestine, add 20g cooking wine and 3G ginger slices, boil until boiling, blanch water and remove it;

Step 2: add 3 grams of scallion, ginger slices, star anise, cinnamon, cardamom, Caogou, 3 grams of prickly ash, 20 grams of cooking wine, 3 grams of salt, 4 grams of soy sauce and monosodium glutamate to the pot. Bring to a boil over high heat. Add the boiled sausage and heat it over low heat until it is cooked. Remove and cool it and cut it into 3 cm long rhombic pieces for later use;

Step 3: cut the fresh green pepper and red pepper into hob pieces, cut the celery into sections, remove the garlic seeds and set aside;

Step 4: put the frying pan on a high heat, add peanut oil to 60% heat, fry the remaining ginger slices and garlic seeds until golden, put in the cut sausage and turn it to low heat to stir fry. When the sausage is stir fried until the skin turns yellow, leave the pan for standby;

Step 5: leave the oil in the frying pan, add the remaining Chinese prickly ash to stir fry until fragrant, then add the fresh green pepper, red pepper and celery section to stir fry, then pour in the previously filled sausage, continue to stir fry for a short time, add the remaining cooking wine, refined salt and soy sauce, as well as sugar and chicken powder, stir fry for a while, pour sesame oil, put it on the plate, sprinkle with cooked sesame.

Materials required:

Fat sausage: 1000g

Celery: 30g

Fresh green and red pepper: 20g

Peanut oil: 100g

Refined salt: 6 g

Soy sauce: 6 g

MSG: 3 G

Sesame oil: 3 G

Chicken powder: 1g

Sugar: 1g

White vinegar: 10g

Scallion: 10g

Ginger slices: 10g

Star anise: right amount

Cinnamon: moderate

Cardamom: right amount

Note: features: no scorch, no paste, tough taste, spicy, dry, crisp, dark red color.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Gan Bian Fei Chang