material
2 vermicelli sausages, proper amount of oil, garlic, sand tea sauce 1 spoon, cooking wine 1 spoon, water, coriander and salt.
Appropriate amount of chicken essence and ginger, 1 tablespoon of soy sauce.
working methods
1. Wash the fat sausage with salt.
2. Blanch the vermicelli in water.
3. Cut the scalded vermicelli into small pieces.
4. Add the right amount of oil to the casserole, add shredded ginger and garlic cloves and saute until fragrant.
5. Add the cut vermicelli.
6. Add the right amount of soy sauce and the right amount of water with sand tea sauce.
7. add coriander.
8. Add the right amount of salt and chicken essence and stew until the soup is dry.
skill
Wash the sausage with proper amount of salt or raw flour.
Pork liver powder sausage pot
food
150g pork liver, 200g vermicelli, 250g lean meat, 500g wax gourd, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of peanut oil and appropriate amount of salt.
Eat chopped green onion, coriander, garlic, soy sauce and oil.
working methods
1. cleaning materials. . . Does anyone find it difficult to turn it over when cleaning the intestines? I turned my intestines over and put some water in the faucet with my fingers open. It was super easy to turn it over.
2. After cleaning. There is a layer of grease on the outside of the vermicelli. You can tear off the soup oil or something you don't want to eat when cleaning. ) Then slice pork liver and lean meat, cut vermicelli into sections (3~4 cm is better), and cut a piece of wax gourd into a quarter and then cut it into pieces with a thickness of 1 cm for later use.
3. After slicing the pig liver, wash the blood repeatedly and soak it in clear water. Brew with boiling water before cooking, and then rinse with cold water. Personally, I think this soup is better in color and flavor.
I cook with pig's head bone soup, so I have to stew the soup first. Before stewing the pig's head bone, I want to scald it with boiling water, and then wash it again, so as to remove the blood stains, and then stew it with water, ginger slices and cooking wine (ignore my rotten induction cooker. . . . If you have a casserole and gas at home, you'd better use gas and casserole to make soup, because I don't have it at home, so I can only use this pot and induction cooker)
5. After the soup base is ready, put the chopped wax gourd (I chose this small wax gourd with green skin) and cook for 3~4 minutes, then add pork liver powder sausage and lean meat, appropriate amount of oil and salt, and cook for 5 minutes.
6. This soup is light and suitable for drinking in summer. If you think the food inside is light, you can make a bowl and dip it in. The dipping sauce I made used chopped green onion, minced coriander, garlic, soy sauce, oil consumption and a little salt. If you like hot and sour, you can add mature vinegar and millet pepper.
Pork liver and lean meat rice sausage pot
food
Pork liver, ginger slices, salt, lean meat, vermicelli, onion, coriander and garlic.
working methods
1. Stir-fry ginger, garlic and pepper, stir-fry pork sausage and pork liver over high fire, and stew in casserole.
2. Sprinkle onion and coriander and serve.
skill
No need to add water, stir-fry for too long. Pork liver doesn't taste good when it's old. You must fry it, or the vermicelli won't taste good.
Sparerib rice sausage pot
food
Pork ribs 1 kg, vermicelli 1 kg, pickled mustard tuber, garlic cloves, ginger slices, a little white wine, a little salt and a little sugar.
A little chicken powder, a little soy sauce, 1 teaspoon garlic Chili sauce.
working methods
1. Processing of vermicelli sausage: rinse the vermicelli sausage first, then cut the casing with scissors, and then cut the vermicelli sausage into sections about the length of fingers.
2. Boil a pot of boiling water, blanch the ribs and vermicelli separately, don't overcook the mustard tuber, and wash off the sand and spicy oil with clear water.
3. Put the oil in the casserole, heat it on low heat, add garlic and ginger until fragrant, then add ribs and stir fry, and add soy sauce to color. Add vermicelli, add a little white wine, a little salt, a little sugar and a little chicken powder, stir fry, cover and cook for about 3 to 4 minutes.
4. Add a teaspoon of secret weapon: garlic Chili sauce (or no other Chili sauce), mix well and finally add mustard tuber, cover and simmer for about 2 to 3 minutes, and turn off the heat.
skill
1, don't wash the vermicelli sausage too hard, because its delicious essence lies in the "powder" in the sausage.
Don't cut the intestine too short, because it will shrink completely after cooking, and the length of one finger is almost the same.
Remember to add a little white wine to make it taste like meat.
4. Try not to drain water. If you are afraid of being too dry, you can put a little water, about two or three spoonfuls is enough. This method is equivalent to "raw roasting" in Cantonese.
5, the whole process with a small fire, the fire is easy to burn.