Stewed sausage with beans(dou jiao dun la chang )

Stewed sausage with beans

Introduction:

Production steps:

Step 1: dry beans bubble hair, I have no patience, so run with warm water for half an hour, and then over the side of the water

Step 2: take it out and let it cool, remove the head and pinch the tail, and then cut into sections

Step 3: slicing sausages (there is only a knife, slicing is too inconvenient, so it's just slicing. How can we do it easily.)

Step 4: heat the oil, pour the Chinese prickly ash, star anise and other seasonings down (this can be done as you like), and then pour the cut sausage down

Step 5: wait until the sausages are squeaky and greasy, and the stir frying is almost done, you can pour down the beans you cut before, add sauce, seafood sauce and other seasonings, stir fry for a while, and add water to stew. The pot will be ready in 15 minutes~

Materials required:

Dried beans: a handful

Sausage: two

Zanthoxylum bungeanum: right amount

Salt: right amount

MSG: right amount

Soy sauce: 3 teaspoons

Seafood sauce: 1 spoonful

Note: when soaking the beans, the water level should be submerged, and the bean salt and monosodium glutamate can be added at last, because the sausage itself has flavor, and the soy sauce was put before, and the saltiness can be controlled at last

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Dou Jiao Dun La Chang