Stir fried sausage with pepper(gan bian jian jiao fei chang )

Stir fried sausage with pepper

Introduction:

"The fried sausage with hot pepper is crispy. It's a bit like a pig's stomach, and it's Crispy with hot pepper. It's very delicious. Just wash the fat intestines... I specially asked my mother how to clean it. It took me nearly half an hour to get it done. "

Production steps:

Step 1: raw materials are ready;

Step 2: prepare the ingredients;

Step 3: open the fat intestines and put them into the basin. Rub the flour for three or four minutes to clean the fat on the inner wall (the first time);

Step 4: rinse thoroughly, then add coarse salt;

Step 5: pour in the rice vinegar, rub it for a few minutes and rinse it. At this time, the fat intestines have no peculiar smell (the second cleaning);

Step 6: put the sausage into the pot, add appropriate amount of water, add cooking wine, scallion, ginger, and heat for 10 minutes;

Step 7: put the sausage into the pot, add appropriate amount of water, add cooking wine, scallion, ginger, and heat for 10 minutes;

Step 8: at the same time, slice the peppers, shred the spicy millet, shred the scallion, shred the ginger and mince the garlic;

Step 9: the cooked sausage is tasteless, but much less;

Step 10: move the fat intestine to the chopping board and cut it into pieces;

Step 11: add a small amount of oil into the pot, stir fry with ginger and garlic, stir fry with fat intestines over low heat;

Step 12: stir until both sides are golden, then add sugar;

Step 13: then pour in the soy sauce and color it;

Step 14: pour the hot pepper and millet into the pot and stir fry over high heat;

Step 15: stir fry until the hot pepper is cut off, then add shredded green onion and stir fry for 10 seconds;

Step 16: add salt to taste;

Step 17: finished product

Step 18: finished product

Materials required:

Pig large intestine: 300g

Pepper: 2

Scallion: 50g

Xiaomilia: 5

Ginger: 5 pieces

Garlic: 2 cloves

Cooking wine: 1 tbsp

Sugar: 1 / 2 tsp

Soy sauce: 1 / 2 tbsp

Salt: right amount

Flour: (for washing sausage) 2 tbsp

Crude salt: 1 tbsp

White vinegar: 1 tbsp

Note: 1. I think it's easier to clean the sausage by cutting it open than by turning over the inner wall, except for those who want to cut small circles; 2. You can wash the sausage with flour before boiling, or wash it with salt and vinegar before boiling, rub it for a while, it's generally clean and odorless. Of course, if you really think there's still smell, you can only use all methods; 3. The fat on the inner wall of the sausage must be scraped clean Otherwise, it will not taste crisp when dry fried.

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Gan Bian Jian Jiao Fei Chang