Sausages with fennel(hui xiang duo la chang )

Sausages with fennel

Introduction:

"Chop raw" is an important dish for Yunnan ethnic minorities to welcome guests from afar. It's called "Jincha" in the Dai language. It's the best and most proud delicacy of the Dai people. According to the records of Lu Lu Lu in shipingzhou written by Emperor Qianlong of Qing Dynasty, "all the foreigners can drink, cut raw meat, wild vegetables and garlic, it's called Minsheng." I remember when I was a child, chopped raw meat was purely made from raw meat. Later, with the development of science and people's gradually changing customs, cooked meat was used for processing, or cooked meat was used for frying. Minced raw material selection is very exquisite, technology and fine, seasoning is very rich, taste is very sweet, ordinary family is mainly used to do minced raw beef, pork, chicken and fresh fish. Today, I used my own sausages and fennel to make a chop. Pu'er people like to put some tofu in them when they make sausages. It not only reduces the greasy feeling of the sausages, but also prevents them from being too hard. In addition, with spices such as pepper and Chinese prickly ash, the pickled sausages are very fragrant no matter they are fried or boiled, and it has a unique flavor when they make chop. "

Production steps:

Step 1: put the sausage into the skillet and cook it.

Step 2: wash fennel and blanch in boiling water for one minute.

Step 3: chop the cooked sausage on the chopping board.

Step 4: add some garlic and sausages and chop them together.

Step 5: blanch the fennel and chop it with sausage.

Step 6: add a little salt, monosodium glutamate and paste chili powder, chop well and serve.

Materials required:

Spicy sausage: 150g

Fennel: 200g

Garlic: right amount

Salt: right amount

MSG: right amount

Paste chili powder: appropriate amount

Note: 1, sausage to use spicy. 2. The amount of salt should be determined by the saltiness of the sausage.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hui Xiang Duo La Chang