The preparation process (1) adds seasoning to the fat sausage, takes it out when it is cooked, then adds burdock, and takes it out for 10 minute. 2) add 1 glass of water to maltose and boil it into juice for later use (3) put burdock and onion into large intestine at the same time, dip them in maltose juice, take them out to dry, and fry them in oil pan until golden brown.
This dish is one of Babu's representative dishes. Crispy sausage is the "milk sausage" of pigs. Crispy sausage, named after its crispness and refreshing, is a common delicacy on people's table in recent years. After cooking crispy sausage with dried sea pepper and spicy pepper, Pakistani dishes are brownish red, crisp and tender, spicy, salty and slightly sweet. The local flavor is unique and people who eat it are full of praise.
Ingredients: sausage, dried pepper, pepper, Chili powder, green onion, salt, monosodium glutamate, pepper, cooking wine, ginger and garlic slices, sugar, vinegar, alkali and salad oil.
Production procedure: 1. Wash the sausage, cut it with a knife, cut it into small pieces, season it with alkali and salt, cook it in a boiling water pot until it is broken, and take it out. 2. Put the pot on fire, heat oil, dry chili until brown, stir-fry chili until fragrant, stir-fry sausage and chili powder until the color is the highest, add wine, add ginger, garlic, onion, salt, monosodium glutamate and sugar, and stir well. Nutritional characteristics: Lactating sausage contains protein, fat, sugar and inorganic salts, which can tonify deficiency and moisten dryness. It's autumn and winter tonic.