The fat sausage is rich in nutrition, contains various trace elements, a certain amount of protein and carbohydrates, and has the effects of invigorating the middle warmer, benefiting qi, tonifying deficiency and strengthening the body.
Fat sausage is rich in nutrition and moderate in fat content. Proper consumption is good for health, but the cholesterol content is high. Eating too much is not good for your health. So fat sausage is delicious, but it should be eaten in moderation.
Hunan people like fat sausage fried with sour pepper, dry pot fat sausage, stir-fried fat sausage, braised fat sausage is also delicious. However, fat sausage is very expensive now, and ours is more expensive than meat, which costs 30 yuan 1 kg, while braised fat sausage is more expensive, which costs 50 Jin Yuan.
Crispy fat sausage is a famous dish in Northeast China and also a Jianghu dish. The finished dish is delicious, attractive and chewy, and there is a feeling that the more you eat, the more you want to eat. I will tell you the method and detailed steps. Please collect it as soon as possible.
Raw material: pig large intestine
Accessories: ginger, onion, millet pepper, coriander and galangal.
Production steps:
Step 1: Slice ginger.
Cut the onion into small pieces
To clean the pig's large intestine and eat fat intestines, we must learn to clean the pig's large intestine.
Put the fresh pig intestines into the basin, add flour, add more salt and wash them by hand.
Flour has adsorption function, which can remove mucus and dirt in fat intestines. The first scraping time is a little longer, 3-5 minutes, and then it is rinsed with clear water.
Add flour and salt and wash by hand. This time it takes 2-3 minutes, and then it is rinsed with clean water.
This step is just to clean the outside of the fat sausage. Next, we turn the fat sausage upside down, remove the fat oil from the inner wall of the fat sausage, detect whether there is a tumor on the intestinal wall, remove it if there is, then add flour and salt, scrape and wash it for 3 minutes, and then rinse it with clear water.
Pay attention, turn the fat sausage over again after washing it.
Put the cleaned fat sausage in cold water, add ginger slices, onion segments, rice wine and rice vinegar for 5 minutes.
Take it out after 5 minutes, and the fat intestine will shrink badly after boiling.
Step 2: Put the fat sausage in cold water in the pot again, put it in an electric pressure cooker or pressure cooker, add ginger, onion, rice wine, vinegar, a small piece of Alpinia officinarum, three star anises, a piece of cinnamon, a few fragrant leaves, a few nutmegs, a piece of Alpinia officinarum and a handful of pepper seeds to remove fishy smell and enhance fragrance, and add two spoonfuls of salt to enhance the bottom taste.
Cover, inflate and press 10 minutes. /kloc-Unplug the power or turn off the fire after 0/0 minutes and let it cool naturally.
Now make a crispy water:
Add 1 tablespoon of white vinegar and half a spoonful of red vinegar (red vinegar is sour and fruity, and the color of vinegar is transparent rose red) to the bowl. If there is no red vinegar, use white vinegar, add a spoonful of maltose, and melt it with a spoon.
Prepare a few fresh and straight green onions and wash them for later use.
Cool the fat sausage naturally, take it out and put it into crispy water.
After being fully and evenly spread, the scallion can pass through the fat sausage, which can not only remove the fishy smell, but also enhance the fragrance of the scallion and make it taste better.
Drain the fat sausage to prevent the frying pan from frying.
Step 3: Heat the pan and add wide oil. When the oil temperature is 60% hot, put the fat sausage in and fry it. It is best to cover it with a pot cover to prevent oil from splashing and hurting people.
Pay attention to the whole process with medium fire, not big fire. When frying, turn up and down with chopsticks and fry for 5-6 minutes until the color turns red and bright.
After cooling, cut it into pieces with a knife, and an attractive fragrance comes to the nose, which makes people's appetite open, and the saliva is DC, and the crispy skin and fat intestines are tender and fragrant.
Adjust the other inclination:
Ginger, pat the minced meat
Cut some millet peppers.
Cut coriander into small pieces.
Put galangal, millet pepper and coriander into a bowl, add soy sauce and sesame oil, stir well, and the dip is ready.
The crispy sausage dipped in sauce tastes really beautiful. Is the best enjoyment. Try it if you like.
To sum up:
1. Fat sausage is delicious, but in moderation, not too much. The fat sausage must be washed and coated with flour and salt, so that it has no taste.
It is best to drain the fat sausage before frying it. If there is water on it, it will hurt people when frying. This must be remembered. Pay attention to medium fire when frying, usually 5-6 minutes.