Dry pot broth(gan guo fei chang )

Dry pot broth

Introduction:

Production steps:

Step 1: clean cooked sausage, wash the sausage over and over, wash it with flour twice, salt twice, and finally wash it with cooking wine and vinegar once. Although I bought the cooked sausage, I blanched it with boiling water.

Step 2: cut the potatoes into strips with tools. Why do you cut them like this? One is because I have a good look, the other is because I don't like potatoes, so I have a good appetite.

Step 3: Hangzhou pepper three, Chaotian pepper if dry roots, are cut into sections

Step 4: all seasoning set, cooking wine, soy sauce, soy sauce, vinegar into sauce

Step 5: blanch the chips for about two to three minutes

Step 6: cool the oil in a hot pan, add all the ingredients, add a spoonful of sugar, stir fry the flavor

Step 7: stir fry the sausage, then pour in the sauce

Step 8: color the sausage evenly and add the potato chips

Step 9: put in the potato chips, pour a spoonful of boiling water, add salt and simmer for 3 minutes

Step 10: when the potatoes are cooked, add the onion, stir fry for one minute, turn off the heat and add coriander

Step 11: the color and fragrance can be absolutely comparable to that of the chef's dry pan. The fat sausage can be served on the table. If there is no alcohol, it can be put on the plate.

Materials required:

Fat intestines: 1 jin

Potatoes: two

Purple onion: half

Garlic: both ends

Coriander: Several

Scallion: half a tree

Ginger: four or five tablets

Cooking wine: 2 teaspoons

Old style: two spoonfuls

Raw soy sauce: a spoonful

Vinegar: a spoonful

Note: Hangzhou pepper is slightly spicy to adjust the color, while Chaotian pepper is spicy. You need to put as many seasonings as possible to cover the strange smell of the sausage itself.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Gan Guo Fei Chang