Hot sausage(huo bao fei chang )

Hot sausage

Introduction:

"A hot sausage that you can't stop eating, besides fragrance, it's spicy: enough flavor, enough strength, enough aftertaste!"

Production steps:

Step 1: tear off the fat and oil from the sausage, rub it with flour, rinse it with water, then wash it with vinegar, then rinse it under the tap, put it into a pot mixed with soy sauce and soy sauce, add a piece of scallion, a handful of Chinese prickly ash, and stew it for about an hour. (change the big fire to the small one)

Step 2: cut the stewed sausage into small sections.

Step 3: cut green pepper, red pepper and green onion into small pieces.

Step 4: heat up the pan, stir part of the oil in the cut sausage, throw in the scallion and ginger, pour in cooking wine and stir fry.

Step 5: add green and red pepper to stir fry until it is cut off, pour in the remaining soy sauce, and then continue to stir fry for one or two minutes, turn off the heat and put on the plate.

Materials required:

Fresh sausage: 2 kg

Green and red peppers: 100g each

Scallion: two

Ginger: a little

Raw soy sauce: 100ml

Old style: small half bowl

Cooking wine: two teaspoons

Vinegar: right amount

Chinese prickly ash: a handful

Note: the whole process does not need to add salt, because soy sauce itself has a taste.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: medium spicy

Chinese PinYin : Huo Bao Fei Chang