Ingredients: 250g cooked fat sausage and 250g herring.

Accessories: soybean sprouts 100g.

Seasoning: pepper 20g, Laoganma Chili sauce 30g, soy sauce 10g, Pixian watercress 10g, sugar 10g, pepper 5g, chicken powder 5g, red oil 30g, broth 500g, ginger slices 10g, and 65440 onions.

Method:

1. Leave a little base oil in a hot pot, add shallots, ginger, garlic slices and Chili sauce, stir fry, add fat sausage, fish ribs and back bones (with stronger flavor) except fish fillets, add cooking wine, soy sauce, white sugar and chicken powder, add broth, stew for about 3 minutes until the fat sausage is cooked, and then add onion and green pepper.

2. Put the bean sprouts in the bottom of the big bowl and add the cooked fat sausage and soup.

3. Replace the skin of herring with butterfly slices with a thickness of about 0.2 cm, season with 4 grams of salt and 2 grams of monosodium glutamate, mix and size with 1/4 egg white and 10 gram of starch, marinate for 5 minutes, add boiling water, pull the fish slices until they are mature and discolored with chopsticks, take them out, put them on the fat sausage, and sprinkle with garlic paste and dried Chili shreds.

4. Leave a little base oil in the pot, add pepper and stir-fry, then pour a little red oil, burn to 50% to 60% heat, rush into a big bowl, and finally sprinkle with coriander.

Features: bright red color, spicy taste and strong sauce flavor.

The practice of fat sausage fish (2)

Ingredients: 250g fat sausage and 500g herring.

Accessories: 60 grams of rice noodles, 60 grams of bean sprouts, 60 grams of kelp and 60 grams of duck blood.

Seasoning: 9 grams of ginger, 9 grams of chopped green onion, 6 grams of mashed garlic, 3 grams of star anise, 3 grams of cinnamon, 5 grams of salt 10, 5 grams of monosodium glutamate, 2 grams of white sesame, dried pepper 10, a proper amount of raw flour, 500 grams of boiled material and 30 grams of red oil.

Output: 1. Wash the fat sausage, add 6 grams of ginger, onion and garlic, 3 grams of star anise, 3 grams of cinnamon, 5 grams of salt, 2 grams of monosodium glutamate, 0/0 gram of sugar, 0/500 gram of water, and simmer for 0/0 hour until the large intestine is basically mature. 2. Slice the herring about 0.2 cm, adjust the sizing with 5 grams of salt, 3 grams of monosodium glutamate and raw flour, and marinate slightly. 3. Soak the accessories in the bottom. 4. Leave the bottom oil in the pan, put 3g of ginger and chopped green onion in the wok, and then cook the water, fish fillets and fat sausage for 2 to 3 minutes. 5. Heat the red oil on the fish fillets and sprinkle with white sesame seeds.

Related links: Preparation of boiled materials:

Add 50g butter, 350g Pixian watercress, stir-fry, add salt 15g, pepper 30g, sea pepper 30g, fennel 20g, dried pepper 15g, Amomum tsaoko 30g, cardamom 30g, star anise 20g, cinnamon 20g, and simmer for 3 hours.

Yang Jianhua comments: This method combines Yunnan snacks and dishes with reasonable collocation. If local people eat lightly, they can use compound oil mixed with butter and vegetable oil when boiling water.

Related links: Braised pork intestines:

1. Knead the fresh pig large intestine with flour, then add vinegar and salt to make the flour stick to the surface of the large intestine evenly, so as to remove the mucus and odor on the surface of the large intestine, and then put it on the water pipe for repeated washing.

2. Boil the cleaned large intestine in boiling water for 10 minute to remove the foam on the water surface. 3. Put1000g of water into the pressure cooker, add 20g of fat sausage and onion, 20g of ginger, 3g of cardamom, 5g of cinnamon and 3g of star anise, and press 15 to 20min until the fat sausage is cooked.

Preparation method of red oil:

Raw materials:

2500g of salad oil, 250g of Pixian watercress, 250g of garlic, 200g of onion ginger15g, 200g of pepper, 500g of Laoganma hot sauce, 400g of pepper noodles, nutmeg150g, star anise100g, and cinnamon/.

Making:

1, put 500 grams of salad oil in the pot, heat it to 50%, pat the garlic loosely in the oil, stir-fry it a little and it will be fragrant. Add Pixian watercress and Laoganma Chili sauce and it will be fragrant.

2. Soak pepper, cardamom, star anise, cinnamon, perilla and cumin in cold water for 10 minute, take out, pour 2000g salad oil into a pot, add the above raw materials, and simmer for 10 to 15 minutes.

3. Put the Chili noodles into a vat, and add the cooked oil and spices into the vat and mix well. Pour the oil and spices in the bucket back into the pot, simmer for 40 minutes, and remove the spices into red oil.

The practice of fatty intestine fish (3)

Ingredients: 250g pickled fat sausage and 500g perch.

Accessories: soybean sprouts150g, black vermicelli (sweet potato vermicelli produced in Shandong)150g, celery 50g.

Seasoning: spice and spicy oil 150g, soup stock 400g, soy sauce 5g, salt 1g, monosodium glutamate 5g, chicken essence 2g, sugar 2g, seasoning powder 2g, raw flour 10g, egg1g, seasoning.

Making:

1. Slaughter and clean the perch, boneless it, cut it into 0.3cm thick fillets, and marinate it for half an hour with 6g of salt, seasoning powder, raw flour, 2g of egg white, 2g of cooking wine and 20g of water.

2. Put base oil in the pot, add bean sprouts and celery, add 5g salt and seasoning powder, stir-fry until cooked, and put bean sprouts and celery into the bottom of the bowl.

3. Soak the fillets in boiling water, take them out, and spread them with bean sprouts and celery.

4. Cut the marinated large intestine into sections with a length of 1cm, soak the black vermicelli in cold water for 1 hour, put the large intestine and vermicelli in a pot with broth, soy sauce, monosodium glutamate, chicken essence, sugar and 5g cooking wine, simmer for 8 minutes on low fire, and then pour them on the fish fillets. 5, spicy hot oil is poured with heat, sprinkled with fried sesame seeds, and garnished with coriander.

Features: The fish is fresh, tender and delicious, and its taste is authentic.

Related links: How to make spicy oil:

Raw materials: dried red pepper 1500g, green pepper 1000g, fragrant leaves 150g, vanilla 100g, Pixian watercress 2500g, cinnamon 200g, cardamom 100g, salad.

Production: cut the red pepper into sections and blanch it. Add salad oil to the pot, heat to 30%, add the above raw materials, and simmer for 2 hours. The oil temperature should not be too high.