Then take another pot, add star anise, ginger slices, cooking wine and a little yellow wine, the effect is better and the fishy smell is more effective. After boiling, add appropriate amount of salt, simmer for 40 minutes, and take it out for later use.
Put the cooked fat sausage in the refrigerator. When the guests come, cut them into small pieces and fry them with green peppers. This is very quick and time-saving. In fact, frying fat sausage is very simple, and the key is to master this.
First, stir-fry the fat sausage in the oil pan, add a proper amount of cooking wine, and stir-fry the green pepper when it is cooked. Green peppers should be cooked. Don't fry it too hard, it turns yellow.
Second, add a little water starch to thicken the sausage before cooking. The effect of this is that sausage tastes smooth, fragrant, tender and delicious, and its color is red and bright, which is very appetizing. Fried fat sausage,
Stir-fried pork intestines are tender and smooth, that is, add water and starch to thicken them. This step is very important. Don't fry directly, it's not delicious. Food pays attention to color, aroma and taste, and it will be greatly discounted without taste.
To sum up: if the fat sausage is tasteless, it is best to add cooking wine and yellow wine, and it will take a long time to cook, so that a large layer of oil on the surface will be boiled off, and when it is taken out, the floating oil on it should be washed off with cold water, so that the fat sausage will not get tired of cooking.
Finally, add water and starch to thicken when frying, so that it tastes smooth and delicious. You can try it if you are interested.