Fat sausage is delicious, but it is exquisite to make. Let's learn how to braise fat sausage in Sichuan style for Yafei.

required main and auxiliary materials; 6g of fat sausage, 1g of Sichuan bean paste, 1g of No.95 rapeseed oil, a spoonful of white wine, a spoonful of cooking wine, 2g of rock sugar, a spoonful of soy sauce, 3 star anise, 1g of kaempferia kaempferia, a piece of cinnamon, 2 fragrant leaves, 5 dried peppers, 2 dried peppers, a piece of ginger, 1 garlic cloves, 5 onions and peppers.

manufacturing method;

1. Wash the clean fat sausage with water several times. Today's fat sausage is very white.

2. Put the cleaned fat sausage into the pot with cold water, add a little ginger onion and cooking wine, blanch it with water first, skim the floating foam with a spoon after blanching, and then cook for 5 minutes before taking it out for use.

3. Cut the fat sausage after it cools a little, cut it into hob blocks, cut the sausage head a little thicker, and put it in a plate for later use.

4. Prepare spices for fat sausage, such as star anise, kaempferia kaempferia, cinnamon, fragrant leaves, dried peppers, dried prickly ash, ginger slices and scallions for later use.

5. Add some cooking oil to the pot, add a few pieces of rock sugar and stir-fry the sugar color. Don't stir-fry the rock sugar slowly.

6. Stir-fry the rock sugar until it bubbles and turns brown-red. Add water, preferably boiling water. If more cold water is needed, it won't fry. Let's boil it to make it thicker.

7. Add No.95 rapeseed oil to another pot. This oil is relatively pure. When the oil temperature is 6%, put it into the cut fat sausage, fry it with a big fire, and add a little high-alcohol liquor. The main purpose is to evaporate and take away the fishy smell of the fat sausage. Then add all the spices just prepared.

8. bring a single soy sauce and soy sauce, add the fried sugar color, stir-fry all the spices, then turn off the heat and pour into a bowl for later use.

9. Put a little oil in another pot, and add a spoonful of ginger, onion, minced garlic and Sichuan bean paste.

1. Stir-fry with a small torch and add a little Chili powder.

11. Stir-fry until the color is brown, add water, add a little monosodium glutamate after boiling, and cook with soy sauce for 6 minutes, and boil the flavors of these ingredients together into the soup.

12. After the soup is almost cooked, remove the residue with a colander, pour in the fried spare fat sausage and add some water, which is enough because it takes a long time to cook below. After boiling, cover it and turn to the minimum fire for 45 minutes to burn the fat sausage.

13. It's almost time to cook the fat sausage. Turn to the big fire and collect the soup.

14. Then sprinkle a little garlic sprout festival, turn off the heat and take it out.

15. Finally, you should not lose the sense of ceremony. Add a piece or two of coriander to decorate it, and sprinkle some chopped green onion to enhance fragrance and increase appetite.

personal evaluation of works;

bowls of fat sausage with strong Sichuan flavor are ready, and the fat sausage made in this way tastes very soft and delicious.