Nine-turn Fat Sausage
This is a Shandong specialty dish. I have seen Lao Lang and Teacher Dizi make it, and they must be very good. As a half-Shandongese, this dish Dish must be learned. Unfortunately, there are very few rectums sold in Guangdong as mentioned in the book. They are all powdered intestines and jointed intestines. I took some time and processed it according to the teachers' recipes. It was indeed delicious. This is a delicious dish that goes well with wine. Friends who have time on weekends can give it a try. Main Ingredients
Pork large intestine
500g Accessories
An appropriate amount of oil
An appropriate amount of salt
An appropriate amount of cinnamon
An appropriate amount of thirteen spices
An appropriate amount of pepper
An appropriate amount of thick soy sauce
An appropriate amount of cooking wine
An appropriate amount of vinegar
p>An appropriate amount of pepper oil
An appropriate amount of sugar
An appropriate amount of minced green onion
An appropriate amount of minced garlic
An appropriate amount of minced ginger Method
1
Cut the cooked pig intestine into sections
2
Put water in the pot. After the water boils, put the cut pig intestines into sections. Blanch the large intestine to remove the oil, remove and control the water for later use
3
At this time, you can add rice wine to the water to remove the smell and fishy smell.
4
In a separate pan, add a wide amount of oil.
5
When the oil is 70% hot, pour in the blanched pig. Large intestine, fry the pig intestine until golden brown, remove and drain the oil
6
Cut the grapes, ginger and garlic and prepare them
7
Leave the oil in the pot, add the onion, ginger and garlic and sauté until fragrant
8
Pour in the oil-controlled pig intestine segments, cinnamon and star anise, and simmer over low heat
p>9
Add banquet umami sauce
10
Pour in cooking wine and dark soy sauce
11< /p>
Cook in vinegar and pepper, add a little salt and stir-fry,
12
Pour in clear soup or boiling water
13
Add thirteen-spice powder and simmer over low heat
14
Add a little sugar to enhance the freshness and reduce the juice over high heat,
15< /p>
Pour in the peppercorn oil and stir-fry evenly, then take it out of the pan and serve it on a plate, sprinkle with chopped chives or minced coriander
Tips
If you don’t like sausages If there is a peculiar smell, you can add a little more cooking wine. If you can buy it straight, the shape will be more beautiful.