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.
Responder: solid shoe polish-advanced magician level 6 1-25 16:39.
Take some pepper, first add oil, stir-fry with garlic, then add fat sausage, add a little soy sauce, stir-fry for a while, add less pepper, and then season to make it thick. Remember to make it bigger when frying. Family practice, easy to understand!
Respondent: OYC 456-Manager Level 4 1-25 16:40.
Green pepper pork intestines
Ingredients: six green peppers, 500g fat sausage, garlic, ginger and broth as ingredients, oil, salt, soy sauce (soy sauce, soy sauce), sugar and chicken essence as seasonings.
Preparation: Boil the fat sausage in water until it can be poked with chopsticks. When cooking, you can add some salt to make it taste slowly. Pay attention to remove the end of the fat sausage when the water is boiling, so that the taste of the fat sausage will not be so choking. When making fat sausage, you can cut the green pepper and cut it into long strips, which are slightly thicker. It's best to buy spicy green peppers. If they are not spicy, you should have dried peppers. Garlic needs to be diced and sliced, and ginger needs to be shredded ... then take the fat sausage out of the water, hehe, it's very hot, be careful! It will taste better if you cut it into pieces with a hob.
Stir fry!
When you add oil to the pot, you can put some salt first, so that there won't be too much oil spilled when you put the vegetables. Heat garlic in oil, stir fry, then add green pepper, stir fry a few times, add some broth and stew for a while! After that, put salt. Since a little salt has been put before, be careful not to put too much salt. Stir-fry the green pepper until it is 50% soft, add a little chicken essence, and set aside. Then wash and wipe the pan.
Turn up the fire, put oil, and put shredded ginger and garlic when it is hot, which will also explode. Then throw the fat sausage in, stir fry, add sugar, soy sauce, soy sauce and stir well! At this time, pour the spare green peppers, or stir fry over high fire. When the fragrance overflows, it is also the time to take the pot!
Taste: spicy and delicious, very cool!
At that time, everyone was snoring while eating. Although it is very spicy, they still can't help eating it, hehe! In fact, the fat sausage is still tough because of its strong taste. If it is not cooked well, it will smell bad and be hard to bite. The key is to cook with hot water. At that time, there was no wine to taste, and the taste was not strong, but it would be uncomfortable to cook. Hey, hey, I can't help it, fatty intestine! ! !