condiments

500 grams of fat sausage, 50 grams of water-soaked mushrooms.

condiment

8g of refined salt, 3g of monosodium glutamate, 30g of soy sauce, 50g of sugar 15g, 50g of garlic, 5g of chopped green onion and balsamic vinegar.

20g, yellow rice wine 10g, pork soup 10g, 25g of wet starch, 75g of cooked lard and 500g of sesame oil (about 75g).

2 grams of pepper

trait

Pig intestines are shaped like elephant eyes, with Huang Liang color, mellow taste, fresh and delicious.

manufacturing process

1. Rinse the fat sausage with refined salt and balsamic vinegar, blanch it in a boiling water pot for about 2 minutes, remove it and rinse it with clear water.

Wash it clean. Sliced mushrooms with water. Pat the garlic loose.

2. Put the fat sausage into the boiling water pot again, and simmer for eight times. Take them out to dry for a while. Dry with a clean cloth and add soy sauce to a large bowl.

20g, salted with refined salt 1g to taste.

3. Put the wok on the fire, heat the sesame oil to 70%, fry the fat sausage until golden brown, take it out and cut it into pieces with a thickness of 0.5 cm.

Elephant-eye intestinal circle

4. Put the wok on a big fire, add 50g of cooked oil, heat it, stir-fry Jiang Mo and garlic cloves slightly, and add the fat sausage.

References:

/zuocai/FeiChang.htm