Braised Chinese sausage practice is as follows:

Tools / raw materials: 500 grams of pork fat intestines, 80 grams of onions, screw pepper 4, 2 onions, garlic 6 cloves, green peppercorns 1 grams of wine 40 ml, 30 grams of soybean paste, 20 ml of soy sauce, steamed fish oil 20 ml, the original taste of fresh 1 grams of salt 5 grams of edible oil 60 grams of pots and pans, water.

1, fat intestines after washing, cool water in the pot, add cooking wine, green pepper, boil skimming the foam and cook for thirty minutes.

2, prepare side dishes, onion cut into small pieces, screw pepper cut into small sections, scallion cut into sections, garlic slices, bean paste ready.

3, blanched fat intestines out, rinse and cut small pieces of spare.

4, frying pan into the oil, the oil is hot, into the garlic, onion stir fry flavor.

5, pour in the fat intestines, stirring constantly, stirring until the fat intestines edge of the caramelized.

6, add the bean paste.

7, stir fry red oil, stir fry sauce flavor.

8: Drizzle in cooking wine.

9, add appropriate amount of water.

10, high heat boil after the transfer of black bean sauce, stir fry evenly and cover the pot, simmer for ten minutes over medium-low heat.

11, the soup is fast closing thick when open the lid.

12, into the onion and green pepper stir fry.

13, stir-fry until the onion is broken when the salt.

14, seasoned with fresh seasoning.

15, and finally sprinkled with chopped green onions upside down on the plate can be completed.