Stewed bean curd with sausage(fei chang dou fu bao )

Stewed bean curd with sausage

Introduction:

"My daughter and I like to eat sausage casserole, which we must order every time we go to Sichuan restaurant. It's just that it's a little spicy. There are few side dishes in it. There are too many fat intestines in the fridge for the new year. Every time my daughter opens the fridge and sees fat intestines, she wants me to make a fat intestines pot. She cooks Sichuan style fat intestines with tofu, spicy skin and bean paste. It tastes the same delicious. The pig's large intestine is cold in nature and sweet in taste. It has the functions of moistening intestines, removing heat and wind from the lower energizer, stopping the number of urine, treating large intestine diseases, moistening intestines, treating dryness, regulating blood, dysentery and visceral toxicity

Production steps:

Step 1: cut the fat intestines

Step 2: cut tofu into pieces

Step 3: use boiling water to drain

Step 4: heat the oil and stir fry the ginger slices, spicy skin, star anise and cardamom

Step 5: fatten the intestines

Step 6: cooking wine

Step 7: soy sauce

Step 8: stir fry well, add water and bring to a boil, turn to low heat and stew until the sausage is crispy

Step 9: add a little salt to the tofu and stew until the tofu is tasty

Step 10: add garlic sprouts to the juice

Materials required:

Fat intestines: moderate amount

Tofu: right amount

Vegetable oil: right amount

Salt: right amount

Soy sauce: right amount

Ginger: right amount

Spicy skin: right amount

Star anise: right amount

Baikou: right amount

Chicken essence: appropriate amount

Taste grade fresh: moderate

Rock sugar: right amount

Garlic sprouts: right amount

Note: the sausage must be cooked and rotten before it tastes good. If you like to eat chili, you can cook it with bean paste

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Fei Chang Dou Fu Bao