Ingredients: 500g pork intestines and 50g water-soaked mushrooms.

8g of seasoning salt, 3g of monosodium glutamate, 30g of soy sauce, 50g of sugar15g, 50g of garlic, 5g of chopped green onion and 5g of 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

The special fat sausage looks like an elephant's eye, with Huang Liang color, mellow taste, fresh and delicious.

Species meat

Production process: 1. Wash pork fat sausage with refined salt and balsamic vinegar, blanch it in a boiling pot for about 2 minutes, take it out 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.

Steamed pork intestines

1. Wash pig intestines first, remove dirt and fat, wash, add one tablespoon of salt and one tablespoon of corn flour, and then rinse with clear water. Cut into strips 1 inch long; Cut the sweet potato into small cubes.

2. Mix the fat sausage with soy sauce, dried rice flour, Chili powder, pepper powder, salt, monosodium glutamate, oil and water for later use.

3. Spread the sweet potato on the bottom of the steamer, put the mixed fat sausage on it, and then spread the ginger on it.

4. Steam the steamer on boiling water for 70 minutes before serving.