Hot and sour sausage powder(suan la fei chang fen )

Hot and sour sausage powder

Introduction:

Production steps:

Step 1: materials.

Step 2: I'm lazy (wearing gloves) and cut it directly from the middle to remove the fat and lymph inside. I wash it with salt bar twice, then boil it with boiling water and wash it clean.

Step 3: put the large intestine into the soup pot, add water, onion, star anise, rock sugar, scallion head, cooking wine, a little salt, soy sauce, soy sauce (color), cover and simmer for 20 minutes.

Step 4: the finished product is more than that little. It's a part of the photo taken after eating.

Step 5: after the rice noodles are fished, add a few tablespoons of marinade, mature vinegar and chili oil (I bought Nile fish online and made it myself by dipping it in water. It's delicious!)

Step 6: put on the sour bamboo shoots, sour beans, cut some fat intestines, cut as much as you want, and sun some cauliflower.

Materials required:

Fat sausage: 450g

Kelp: right amount

Sour bamboo shoots: right amount

Sour beans: right amount

Salt: right amount

Soy sauce: right amount

Old style: moderate

Rock sugar: right amount

Cooking wine: moderate

Rice noodles: right amount

Note: this powder is the most troublesome when washing intestines, sour bamboo shoots and so on, I'm very insincere, buy ready-made, that marinade is the rest of the marinated meat I made yesterday, ha!

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Suan La Fei Chang Fen