Accessories: Lentinus edodes (fresh) (25g) and Yulan tablets (25g)

Seasonings: yellow rice wine (1g), green onion (1g), monosodium glutamate (1g), ginger (5g), starch (broad bean) (8g), lard (3g) and lard.

2. Turn the intestine upside down, add refined salt and vinegar, pinch it together, and finally wash it with clear water;

3. Remove the pedicels of mushrooms, wash them and cut them into thin slices;

4. Soak the magnolia slices, wash them and cut them into thin slices;

5. Remove the roots from the green onions, wash them and cut them into .5cm long segments.

Production process

1. Place the wok on a high fire, add a proper amount of clear water to boil, add the fat sausage to boil for 2 minutes, take it out, and rinse it with clear water;

2. Bring the pork intestines to a boil with fresh water, then put them in a pot and simmer until they are 8% cooked, take them out and air them a little, dry them with a clean cloth, remove the grease, put them in a bowl, and marinate them with 25g of soy sauce.

3. Put the wok on a high fire, pour in peanut oil, heat it to 7%, put the fat sausage in the wok, stir it with a spatula while frying, take it out until the fat sausage is golden yellow, and drain the oil;

4. Cut the oiled fat sausage into .3cm thick elephant-eye-shaped intestines;

5. Put the wok on high fire, add the cooked lard, stir-fry the scallion, add rice wine, Jiang Mo, 1 ml pork soup, mushrooms, magnolia slices, soy sauce, salt and fat sausage, that is, cook the wok on low fire for 5 minutes, then move the wok to high fire for 1 minute, add monosodium glutamate and thicken it with wet starch.

production method

main ingredients: fat sausage and green pepper

auxiliary materials: white sugar, salt, white wine, star anise, soy sauce, pepper, ginger and onion

1. Cut the fat sausage into small pieces.

2. cut the green pepper into small pieces, shred the onion and mince the ginger.

3. Pour a little oil into the pan, add shredded green onion, Jiang Mo, star anise, pepper and two tablespoons of sugar, and stir-fry until fragrant.

4. add the fat sausage, turn to low heat, and stir-fry slowly until the oil comes out.

5. pour in a little light soy sauce.

6. Pour in a little white wine.

7. stir-fry slowly until the fat sausage is evenly colored.

8. add the green pepper and stir-fry until the surface of the green pepper skin bubbles slightly.

9. add a little salt and stir well.

1. Put the fat sausage in a pot, add salt and vinegar, rub it repeatedly with your hands, and then wash it with water; Slice carrots and blanch them in boiling water for later use.

2. Set the pot on fire, fill it with clear water, add the fat sausage soup and cook it, take it out and cut it into 3 cm long pieces, and pickle it with soy sauce, Shaoxing wine, pepper water and pepper noodles for a while.

3. Put the oil in the pan, and when it is 8% hot, fry the marinated fat sausage in the pan, and when it is golden yellow, take it out and cut it into elephant-eye pieces with the size of 1cm.

4. Add 5g of oil to the pot, heat the onion and ginger, fry them to taste, add two spoonfuls of Shaoxing wine, pepper water, soy sauce, refined salt, balsamic vinegar, white sugar and fresh soup, then put the fat sausage and ingredients in the pot, boil it, change the sesame oil to the pot, and put the prepared carrot slices on it after serving.