Yuxiangyuan casserole sausage(wei xiang yuan sha guo fei chang )

Yuxiangyuan casserole sausage

Introduction:

"Weixiangyuan casserole fat sausage" is made of 800 grams of fat sausage, 200 grams of straw mushroom, 200 grams of Lentinus edodes and 200 grams of fresh bamboo shoots. Seasoning: 50g refined oil, 5g ginger, 5g garlic, 5g scallion, 5g pickled red pepper, 3G pepper, 15g cooking wine, 15g monosodium glutamate, 20g chicken essence, 2500g white soup. Method 1. The straw mushroom and Lentinus edodes are divided into two parts, and the fresh shoots are cut into prisms. Wash and put into casserole. 2. Slice ginger and garlic, green onion and pickled red pepper into "horse ear" shape. 3. Wash the intestines and put them in the cage. Steam them until they are 8 years old. Take them out and cut them into 4 cm pieces. 4. Heat the frying pan with oil, add ginger and garlic slices, green onion, pickled red pepper and fat soup, and stir fry until fragrant. Add white soup, put monosodium glutamate, chicken essence, cooking wine and pepper powder, bring to a boil, remove all the froth, and pour them into the casserole

Production steps:

Materials required:

Fat intestines: one

Lentinus edodes: a little

Pickled red pepper: 5g

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Wei Xiang Yuan Sha Guo Fei Chang