What's more, there are people in Hunan who make casserole with stinky tofu. If they haven't eaten, it's evil to think about it However, the smell of meat and strong cholesterol make fat sausage the best food forever.
At the banquet of killing pig dishes in Northeast China, fat sausage is an indispensable highlight. No matter men, women and children, even gluttons who have suffered from cardiovascular and cerebrovascular diseases, they can't help stealing a bite.
Northeasters are used to frying fat sausages with green peppers. The best place to choose fat sausage is the head of the large intestine. Think about this position, all kinds of food don't match. But in rural areas, this is often the reward that the master who helps kill pigs will take away. Generally, I can't eat if I want to. Fresh fat sausages are good, but in today's cities, not many people have the courage to buy them and pack them themselves. I won't say much about the method of cleaning fat sausages upside down with vinegar. Generally, people with a certain concentration are basically not interested in eating after washing. I admit that I never buy fresh intestines to treat myself, but I buy cooked fat intestines directly from the market and cook them at home. The fat sausage on the market is clean and well cooked, but in the process of mass production, alkali is usually added to facilitate cleaning. So the cooked fat sausage we bought can be soaked in warm water and a few drops of white vinegar for 10-20 minutes, which is safer.
Northeast fat sausage, also known as pepper fat sausage, tastes salty and spicy, and the dishes are bright red. Men like to make this with a lot of soy sauce, so it tastes stronger.
Ingredients: fat sausage, green pepper, carrot, onion, ginger, garlic, cooking wine, soy sauce, balsamic vinegar, salt, sugar, thirteen spices powder, monosodium glutamate and starch.
Exercise:
(1) Scald the processed fat sausage with boiling water, then take it out and cool it.
(2) Cut the fat sausage into slices with a thickness of about 1-2 cm at an angle of 45 degrees.
(3) Pedicel and seeds are removed from the green pepper, which is cut longitudinally and cut into diamond-shaped slices. Pepper should be hard and thin, and it must be spicy. The hotter, the better. Northeast pepper is the same shape and thickness as banana, not as slender as Hangzhou pepper. Then chop the ginger and garlic, and prepare two pieces of minced garlic here. Cut carrots into rhombic slices and onions into strips.
(4) Add oil in a hot pan, add Jiang Mo and a portion of minced garlic and stir-fry until fragrant, then add fat sausage and stir-fry for about 1-2 minutes.
(5) Mix cooking wine, light soy sauce, dark soy sauce and balsamic vinegar according to the ratio of 4:3: 1: 1, add salt, sugar and starch, mix well to form a sauce, pour in the sauce and turn it over quickly.
(6) Add carrots, peppers and onions, add a portion of minced garlic, sprinkle thirteen spices and stir-fry for about half a minute. Finally sprinkle a little monosodium glutamate and mix well. Put a little sesame oil before cooking to brighten the tail.
Because raw garlic and cooked garlic have different tastes, the garlic after oil explosion is more fragrant and memorable. Raw garlic has a strong smell, but it belongs to the previous taste. Two kinds of garlic are full and have the effect of relieving boredom. Fragrant vinegar and aged vinegar have different tastes. I prefer the results of balsamic vinegar, which is more novel, while the aged vinegar is more traditional. You can try it alone. There is another way to fat sausage, that is, put a little dry starch in the fat sausage first, then stir-fry it in the oil pan a little before frying it, so that the taste will be different, the water will be reduced and it will look thicker. But I prefer direct frying, which is tender, smooth and fat.