Compared with Sichuan sausage, the sweetness of Guangdong flavor can stimulate the taste buds of people in clay pot rice. For Sichuan-style sausages, many friends smoked them with cypress branches for geographical reasons! Then air-dry for 3-6 months, and then it's the best time!
Cantonese sausage is very famous and delicious. Autumn and winter are good seasons to eat sausage every year. How to eat is also quite simple. Just throw it into the rice when cooking. When the rice is cooked, so is the sausage. It's delicious, especially when cooked at home. However, many people like factory production, but I am the opposite. I prefer home cooking, which is mainly handmade and delicious. Especially made in Dongguan. Secondly, sausages can be fried with many oriental dishes, such as Dutch beans and kale. There is also the famous bacon clay pot rice in Guangdong. It can be said that there are quite a few uses of sausages.
Sichuan-style sausage, steamed rice with sausage, fried rice with sausage, fried cabbage with sausage, fried rice with sausage and other vegetables all make chopsticks dance constantly, but they can't stop. Simply steam the sausage, cut it into thin slices, take a sip of wine, and chew a thin sausage gently twice. It's so cool. In addition, we can buy our own meat here and ask the merchants to fill the sausages (find Sichuanese) to take them home and hang them on the balcony so as to carry them with us. Because the meat you buy is also guarded by merchants when it is made, it is safer, more hygienic and naturally safe to eat. Share the two most common ways to eat, which is also the best way to eat!
The first type: slice after dry steaming, with fried Chili powder or salt and pepper, to eat the original flavor! This is also the simplest way to eat, but this way, sausages must be of excellent quality, otherwise ...
The second type: stir-fry the sausage with garlic sprouts, slice the steamed sausage with a little oil, then stir-fry the dried Chili and garlic sprouts in a pot, add a little salt, stir-fry the sausage evenly for about 30 seconds, then add 3-5g of aged vinegar, stir-fry with high fire, and take out!