The sausage stir fry with green pepper, which has a reputation for being the tastiest thing on earth, has captured the hearts of countless gourmets with its unique flavor of freshness, spiciness and fat, but not greasy. As a classic representative of Sichuan cuisine, its production seems to be simple, but it is quite a lot. Today I will reveal to you the cooking book of green pepper fried large intestine, to help you easily create this mouth-watering and delicious dishes.
Ingredients
The preparation of stir-fried green pepper sausage is crucial, and choosing fresh and good ingredients is the key to deliciousness. Choose the fat full of pork sausage, clean it, cut into uniform segments; select green fresh green pepper, wash and remove the seeds and cut into diamond-shaped pieces. You also need to prepare the right amount of ginger, garlic cloves, dried chili peppers, peppercorns, as well as cooking wine, soy sauce, sugar and other seasonings.
Treatment of large intestine
The treatment of pork large intestine is the key to ensure the quality of the dish. After turning the large intestine over, rub it repeatedly with salt to remove mucus and impurities. Subsequently, rinse with water and blanch in boiling water until browned, remove and drain for later use. The purpose of blanching is to remove the fishy flavor of the large intestine and make it whiter and more tender.
Stir-fry the large intestine
Put the blanched large intestine into a hot pan, add ginger, garlic cloves, dried chili peppers and peppercorns to stir-fry, forcing out the fat in the large intestine. During the stir-fry process, add cooking wine to remove fishy, soy sauce to enhance the color. At this point, the large intestine is curled up and deformed, but as the stir-frying continues, it will gradually stretch out and take on a tantalizing charred flavor.
Add green peppers
When the large intestine is sautéed until golden and crispy, add the chunks of green peppers. Stir-fry quickly and evenly until the peppers break away and take on a bright green color. This step is also a test of the chef's skill, as the control of the heat directly determines the texture and color of the peppers.
Seasoning and juicing
Fry the peppers until they are raw, then add sugar, monosodium glutamate (MSG), chicken broth, and other seasonings, and stir-fry evenly. Finally, add water starch to thicken the sauce, and reduce the sauce over high heat until thickened and coated with large intestine and green peppers to make the dish more bright and attractive.
Serving plate
Sauteed green pepper sautéed sausage into the plate, sprinkled with chopped green onion or cilantro to enhance the flavor and color. At this point, the hot, fragrant green pepper sautéed large intestine has been completed, mouth-watering.
Cooking Tips
Cleaning of large intestine: In order to remove the odor of the large intestine, you can add a suitable amount of white vinegar or flour in the water and rub, and then rinse with water.
Fire for stir-frying: When stir-frying the large intestine, the fire should be high and stir-fry quickly in order to force out the grease and make the large intestine more crispy.
Selection of green peppers: green peppers should be selected thick green, so that the fried green peppers taste more crispy.
Timing of seasoning: Seasonings should be added after the peppers are in the pan, too early in the pan will easily make the large intestine firewood.
The skill of thickening: when thickening, water starch should be added in stages, stirring while pouring, so that the sauce is uniformly sticky.
Summary
The green pepper fried sausage as a Szechuan cuisine dishes, color and flavor, the production seems simple, but to make an authentic and delicious green pepper fried sausage, you need to master certain cooking skills and tricks. From the choice of ingredients to the steps of the cuisine, every aspect is crucial. With these tips, you too can easily make the green pepper fried large intestine that will make your family and friends rave.