Soak the dried vegetables in warm water for two hours in advance to soften them.

Second step

How to cook sausage?

Add appropriate amount of boiling water to flour to make soft and smooth dough, cover with plastic wrap and bake for about half an hour.

Third step

Wash sausage and cut into sections, and wash preserved beef and cut into sections.

Fourth step

Heat a pan, add a little oil, add ginger, garlic and star anise and stir-fry until fragrant.

Step five

Add sausage and bacon after smelling the fragrance.

Step 6

Stir-fry until the meat changes color, add water without ingredients.

Step 7

Add fragrant leaves, peppers and cinnamon.

Step 8

Add a little soy sauce

Step 9

Add a little salt according to taste.

Step 10

Add the soaked dried vegetables and shallots, bring to a boil with high fire, cover the pot, and simmer for about 40 minutes.

Step 1 1

In the process of stewing, the paper is prepared and the baked dough is rolled into a rectangular sheet of 0.5 cm.

Step 12

Cut with a knife into strips with a width of 2 cm and a length of about 10 cm.

Step 13

Take one and draw a hole in the middle.

Step 14

Pass one end of the patch through the knife edge.

Step 15

Then the other end goes out in the opposite direction, tidies up the shape and turns it into a piece of paper, and all the papers are ready.

Step 16

When the soup in the pot drops to 1/2, add a little braised soy sauce.

Step 17

Add a little chicken essence to taste, turn it over a few times to mix the seasoning evenly.

Step 18

Put the roll on the ingredients, cover it, turn to low heat, stew until the soup is basically dry, turn off the heat and sprinkle a little chopped green onion to take it out.

How to make sausages into finished products?

Cooking tips

Dried vegetables should be soaked in advance, which will affect the taste.

Bacon itself contains salt, so pay attention to adjust it according to your own taste when adding seasoning.

Don't roll the dough too thick, or the tissue will not be cooked.

When the soup drops to 1/2, put it into the paper again to prevent the soup from soaking the paper and losing the taste of gluten.

In the process of stewing, use medium and small fire to avoid excessive fire, soup overflowing and easy to paste the pot.

Cuisine characteristics

One is bacon in the south, and the other is dried vegetables in the north. The two are far apart, but they can be combined quite beautifully and taste like a natural couple. In order to match these two kinds of ingredients with local characteristics, I specially made a pot with a peasant flavor, rolled a few sheets of paper and put them on the dish to stew together. Only one pot, food.