Spicy broth(la zi fei chang )

Spicy broth

Introduction:

"Spicy sausage is a famous Han food, which belongs to Sichuan cuisine. Chongqing people call pig's large intestine fat sausage. It sounds greasy. There are many ways to do it, such as braised in soy sauce, stewed soup, stir fried and so on. Among them, I think "spicy fat sausage" is the most delicious, because in this way, the large intestine should be softened with brine, and a lot of pepper and Chinese prickly ash should be put into it. It tastes spicy and delicious. It can also remove the fishy smell of large intestine, which is very good Eat, eat a big bowl every time "

Production steps:

Step 1: clean the raw sausage, put the scallion, ginger slices, a little prickly ash and Shao wine in the pot, and then put in the boiled water.

Step 2: take out the bittern and thaw it.

Step 3: put the boiled sausage into the brine, add ginger, salt, pepper, star anise, cinnamon and fragrant leaves, bring to a boil over high heat, cook over low heat for about 30 minutes, remove and drain the water.

Step 4: slice onion, ginger and garlic.

Step 5: cut the pepper into sections.

Step 6: slice the onion and cut the dried pepper into sections.

Step 7: cut the stewed sausage into sections.

Step 8: drain the oil in the pan, heat the oil, add the bean paste and stir fry the red oil.

Step 9: add Chinese prickly ash and dry pepper, onion, pepper and stir fry until fragrant.

Step 10: add Chinese prickly ash and dried pepper, onion and pepper, stir fry until fragrant.

Step 11: stir fry until the sausage is dry, add a little salt, sugar and chicken powder to improve the taste, then put it on the pan.

Materials required:

Pig large intestine: 500g

Salt: right amount

Ginger: right amount

Chicken powder: right amount

Cooking wine: moderate

Star anise: right amount

Pixian Douban sauce: right amount

Dry pepper: right amount

Oil: right amount

Old brine: proper amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Note: 1. After the fat sausage is dry, you will hear the sound of pengpeng, and then continue to stir fry for 2 minutes. 2. The cholesterol content of fat intestines is very high. Don't eat too much at one time

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: spicy

Chinese PinYin : La Zi Fei Chang