Hot and sour sausages(suan la long chang )

Hot and sour sausages

Introduction:

"When I bought quail eggs in a large vegetable market, I saw dragon intestines. They were so big that I asked the landlady how to sell them. She pointed out two kinds of them that looked similar. One was 25 yuan a catty, the other was 45 yuan a catty. I couldn't understand them, so I chose the expensive one. Every time you have to buy a big one and weigh it well, the landlady picks up a knife and skillfully draws it apart. In her dazzle, she installs a large stack of sausages. I still remember her dance like movements, and I think it's very interesting to see the Dragon intestines. "

Production steps:

Step 1: prepare materials, wash and cut. Try to soak the dragon for one hour, then soften it.

Step 2: hot pot cold oil.

Step 3: put the sausage into the pot.

Step 4: add some salt.

Step 5: add wine.

Step 6: cook for a while.

Step 7: add some boiling water and cook for a while.

Step 8: a little soy sauce.

Step 9: add green and red pepper.

Step 10: add vinegar and sugar.

Step 11: when the soup is not rich, add the garlic leaves to the pot.

Materials required:

Longchang: moderate amount

Green and red pepper: moderate

Oil: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: mother produced, taste a bar, eat a belly round, eliminate light.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Long Chang