There are many procedures for cleaning fat sausage. First, after buying fat sausage from the market, you need to soak it in rice at home, and then turn the fat sausage over from the mouth of the sausage so that the casing faces outwards, which makes it easier to deal with the oil and dirt in the torn fat sausage. There is a film inside the fat sausage, which wraps the fat of the fat sausage. Tear off the film slowly to remove most of the oil.
After decontamination, it is the job of cleaning the fat intestines. At this time, it is necessary to soak and rinse with white vinegar and a little alkali, so as to remove the fishy smell in the casing. This step must be done well, otherwise the fat sausage is not delicious.
After this step, you can add another step, take a little flour, and rub the turned fat sausage with flour constantly, so that all the oil in the intestine can be removed.
The processed fat sausage can be used to make people's favorite fat sausage food. My personal favorite is braised pork intestines. First, because Sichuan-Chongqing-style braised pork intestines are rich in flavor, they can inhibit the fishy smell of pork intestines, and because of slow fire, the finished dishes are fat but not greasy and delicious.
By the way, the method of braising fat sausage, cutting fat sausage into sections, marinating with soy sauce and cooking wine, it is best to use white radish (or small potatoes) as the bottom and add a little coriander.
Heat hot oil in a hot pot, add chopped green onion and shredded ginger, stir-fry pork intestines, then add soy sauce, soy sauce, salt, cooking wine, sugar and vinegar, simmer pork intestines in stock for one and a half hours, finally add white radish (45 minutes ahead of schedule) for half an hour, and add monosodium glutamate and coriander when taking out of the pot.
A bowl of braised pork intestines will be out of the pot. Fat sausage is ruddy in color, rich in flavor, fat but not greasy.