Fried pork sausage with egg powder(la chang ji dan chao zhu chang fen )

Fried pork sausage with egg powder

Introduction:

"Pig intestines powder" is made by steaming the thin rice paste in bamboo nest, and then rolling it up into long strips. It is named because it looks like pig intestines, also known as "roll powder", which is especially tender and smooth. I remember when I was in college, there was a stall at the gate of the school. The pork sausage powder was very popular. The steamed pork sausage powder was drenched with the secret sauce. It was delicious. The pork sausage powder, whether steamed, boiled or fried, had its own flavor. Today, I suddenly wanted to eat pork sausage powder, stir fry a dish with a bowl of porridge, and I couldn't stop eating it. "

Production steps:

Step 1: prepare 500g pork sausage powder, two eggs and one sausage

Step 2: cut the pork intestines into sections with an inclined knife

Step 3: stir the eggs into egg liquid, add a small amount of salt and water

Step 4: cut the sausage into small pieces

Step 5: pour the soy sauce into the pork sausage powder, stir well, and marinate

Step 6: heat up the pan, pour more peanut oil into it, pour in the egg and fry it into shape, mash it with a spatula and set aside

Step 7: heat up the pan, add more oil and stir fry the sausage

Step 8: pour down the salted pork sausage powder and stir fry it with the sausage for 3 minutes, add appropriate amount of salt to taste

Step 9: add the prepared broken eggs and stir fry together. Stir fry over high heat until the skin of pork sausage powder is golden yellow and scorched

Step 10: add coriander and stir fry

Step 11: finish, load.

Materials required:

Pork sausage powder: 500g

Eggs: 2

Whole lean sausage: 1

Coriander: 2

Peanut oil: right amount

Soy sauce: moderate

Note: 1. After the pork sausage powder is cut, it is salted with raw sauce. The reason is that the pork sausage powder is thick and multi-layer. If you add raw sauce when frying, the roll of the sausage powder is hard to taste. 2. Make sure you put more oil in the fried noodles so that they won't stick to the pan. 3. Do not add water in the process of stir frying, otherwise the pork sausage powder will be scattered into powder skin.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : La Chang Ji Dan Chao Zhu Chang Fen