2. Put the fat sausage in the pressure cooker for 4 minutes, take it out and cut it into pieces, and then cut the tomatoes, tomatoes, green peppers and onions separately for later use.
3. Heat the pan and pour the oil, add the onion and garlic and stir fry.
4. Add fat sausage, tomatoes and water, stir-fry with old wine, add water to boil, and then add pepper to stir-fry to collect juice.
Ingredients: 500g of pig large intestine, 50g of green pepper150g, 50g of water-borne fungus. Seasoning: onion 1 root, ginger 1 root, garlic cloves, 0.5 tbsp of cooking wine and light soy sauce, 3 tbsp of refined salt, monosodium glutamate and sesame oil 1 teaspoon, 3 tsps of starch, peanut oil 1 tbsp.
working methods
First, wash and cook the pig's large intestine until it is 80% mature, then cut it into triangular pieces and marinate it with cooking wine and ginger. Auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into pieces. 2. Add base oil to the pot, add onion and garlic, add green and red pepper, fungus, refined salt and monosodium glutamate and stir fry. 3. Add the base oil to the pot, stir-fry the pork intestines, add salt, soy sauce and cooking wine, add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pot.
Accessories: green pepper (25 g) Chinese cabbage (small white mouth) (50 g)
Seasoning: green onion (15g), lard (refined) (75g), yellow rice wine (15g), soy sauce (30g), sugar (25g), sesame oil (15g), vinegar (15g), and sesame oil.
manufacturing technique
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Cut the cooked large intestine into oblique sections. Remove the pedicel seeds from the green pepper, remove the leaves from the Chinese cabbage, wash and cut into diamond-shaped pieces for later use.
Heat a wok, scoop in 60g of cooked lard, add fat sausage, stir-fry shallot slices, add green pepper and Chinese cabbage slices, add Shaoxing wine, soy sauce, white sugar and monosodium glutamate, boil, thicken with water starch, pour in sesame oil and vinegar, stir-fry and serve.
Other practices
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Materials: 600g pork intestines, and accessories: 3 pieces of pepper.
Seasoning salt 1 tsp soy sauce 1 tsp onion 1 ginger 1 garlic 5-petalled pepper 10 whole grain starch 1 tsp.
1. Rinse repeatedly with running water, then add pepper, onion, ginger slices and a little salt and cook in the pot until chopsticks can be inserted.
2. Take out the cooked pig large intestine and let it cool. After the soup cooked in the intestine is cooled, put the solidified oil and stew the sauerkraut.
3. Take a section of large intestine and cut it into oblique knife blocks.
You don't need to refuel when the pot is hot. Just put the fat sausage in and fry it, and then add two pieces of dried Chili. Because the fat sausage itself has a lot of oil, it will melt when heated, so there is no need to refuel.
5. Stir-fry the fat sausage until it is soft, add pepper and garlic slices, add a little salt and soy sauce, and stir-fry until the pepper is chopped.
6. Finally, take a spoonful of dry starch, add half a bowl of water and mix well, pour it into the pot and thicken it until the water starch adheres to the fat sausage. Have you finished this dish?