How to make griddle-pot sausages? The sausages are fresh, crispy and super tempting?

Today I will share with you how to prepare a home-cooked dish "Spicy Griddle Pot Sausage". Spicy Griddle Pot Sausage is a famous snack that is popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat intestine is full of flavor, delicious in color, bright red in color, crispy in texture, delicious in taste, and has a long aftertaste. The taste is very tempting, youthful, spicy, fragrant, and very comfortable. It is undoubtedly the killer of white rice. Below I will share with you the following methods in detail. If you like it, let’s learn it together. The first step of making spicy dry pot fat intestines

First of all, let’s deal with the fat intestines. The cooked fat intestines bought from the mall are about 2 pounds. The cooked fat intestines are more suitable for processing. Flatten the ginger slices and put them aside. Set aside in a basin. Prepare a plate, add 2 grams of star anise, 1 gram of galangal, 2 grams of white peony root, 1 gram of white peony root, and 2 grams of peppercorns. These ingredients are used to cook the fat sausage.

Now let’s blanch the intestines: boil water in a pot, pour cold water into the intestines, and soak the intestines with water. The main purpose is to clean and sterilize the intestines. After the water boils, simmer for 1 minute and pour out the intestines. Drain and set aside. Step 2

Then we can cook the sausage again, this time just to enhance the flavor. Add oil to the pot, add 2 grams of dried chili peppers, pour in the prepared aniseed ingredients, and add ginger slices. Stir-fry quickly to stir-fry the aniseed ingredients until they are fragrant. Ginger can reduce the fishy smell. Add an appropriate amount of cold water and pour in the fat intestines. The amount of cold water used should not exceed the fat intestines.

Pour in soy sauce to lift the background color, and add rice wine. Rice wine can further reduce the fishy smell of the intestines. Add two spoons of salt to add the base flavor, then pour in one spoon of chicken powder and one spoon of chicken powder. White pepper. Cover and simmer for 20 minutes. After more than 20 minutes, open the lid of the pot and pierce the sausage with chopsticks. If it can be pierced easily, it means that the sausage is already cooked. Pick up the sausage, wash it with cold water, and let it cool for later use. Step 3

After the fat intestines are processed, we prepare the seasonings and ingredients. Cut the green onions into sections and put them on the plate. A few heads of garlic, flatten them hard, cut the ginger slices into diamond-shaped slices, put them together with the onions, ginger and garlic, a handful of green peppers, cut them into pepper rings and put them in a basin, a handful of spicy millet, cut them into pepper rings, and celery One, cut into sections of about 3 cm, then cut into wide strips, put together with onions, ginger, and garlic for later use, then add 1 gram of peppercorns.

After the hot pot side dishes are prepared, we can slide the fat intestines and use oil in the pot until the oil temperature is 50% hot. Pour in the fat intestines. After about 20 seconds, pour out the fat intestines to control oil and replenish water. Set aside. . Leave a small amount of oil in the pot, add onions, ginger and garlic, stir-fry twice quickly, add celery, pepper, green pepper and millet chili rings, stir-fry quickly, stir-fry until fragrant, add Fat intestines.

Now we will gradually season, add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar, a spoonful of thirteen spices, add oil to enhance the fragrance, and then pour in a spoonful of spicy sauce. , pour in a small amount of rice wine, stir-fry for a while, and stir the condiments evenly. Pour in the peppercorn oil out of the pot. Use onions as the base for the spicy dry pot. Sprinkle the fried fat intestines into the spicy dry pot. Finally sprinkle with a handful of cooked sesame seeds as a garnish.