Fat intestines, also called pig intestines, may seem inconspicuous, but they are actually a very delicious ingredient. After the intestines are cleaned, they can be cooked in a variety of ways, such as braised, braised, stir-fried, stir-fried, etc. After careful preparation by the chefs, they can make a delicious dish. Among them, braised pork sausage is my favorite food, because it is a Hubei dish, to be precise, it is a Wuhan specialty.

Authentic braised pork intestines pay attention to "color, aroma and taste". The color is bright and the color is rich, which makes people have the urge to eat. The taste is tender and delicious, fat but not greasy, especially The most important aspect is the taste.

However, many people use fat intestines to cook, and the fat intestines they make are not very tasty, especially for cooking methods such as braised in brown sauce and dry stir-fry. Because the meat of fat intestine is relatively thick, it is the fattest part of all pig intestines. If the preliminary work of cooking is not done properly, the flavor of the sausage will be poor.

Then the question is, how to make the braised pork intestines delicious?

Many people make braised pork intestines by directly blanching them in water and then briefly stewing them once. If the heat and time are not controlled well, the sausage will generally have a shallow flavor, and the flavor of the seasoning will only stay on the surface and not really penetrate into the sausage.

The simplest and most effective way to fully absorb the flavor of braised pork intestines is to simmer them with spices before braised. You can use a pressure cooker or brine to fully absorb the flavor. After tasting, the mellow and rich flavor can be achieved during the braised stage.

Follow me into the production time and share with you how to make this braised pork sausage. Everyone is welcome to learn and collect it!

---Braised pork sausage---

Main ingredient: a set of pork sausage

Ingredients: 1 green and red pepper, 10 Sichuan peppercorns, and 1 piece of ginger , 2 chives, 2 garlic cloves, appropriate amount of flour

Seasoning star anise, cinnamon, bay leaf, fennel; appropriate amount of white vinegar, light soy sauce, dark soy sauce, oil and salt

- --Start making---

The first step: Clean the fat intestines (fat intestines are generally fishy and dirty, cleaning is the top priority)

The fat intestines selected for preliminary cleaning of the fat intestines are pig intestines Intestine, this section of fat intestine is smoother, thicker in texture, and tastes good. Generally, when selling, the stall owner will turn the sausage over and wash away the dirt inside to reveal the smooth side, which looks good. After buying it back, add an appropriate amount of water and scrub the smooth side several times, cut the fat intestines with scissors, and remove the excess fat adhering to the intestinal wall.

Add more white vinegar and salt to the basin to remove the fishy and odor of the fat intestines. Add according to the amount of fat intestines and fully infiltrate the fat intestines. Soak for 5 minutes, then wash for about 10 minutes, rub continuously to remove the fishy smell of the intestines, and rinse with clean water until the water is clear. Finally, add some flour and mix well, especially in wrinkled areas, the batter should be thicker, so that the intestines are fully coated with the batter and moistened, let stand for 5 minutes, and rinse.

Step 2: Make brine

After cleaning the pot, drain the water in the pot and turn on low heat. Add the cinnamon and star anise and stir-fry continuously. When the aroma comes out, add the bay leaves, Sichuan peppercorns and fennel and continue to stir-fry. When the color of the spices turns dark, add 2 bowls of boiling water. Bring to a boil over high heat, then simmer over low heat for 30 minutes to fully bring out the flavor of the spices. While the brine is boiling, slice the peppers, ginger and garlic, mince the green onion leaves, pat the white green onion into pieces, and cut the fat intestine into small pieces.

Step 3: Braised pork intestines

Put a small amount of oil into the pot. After the oil is hot, add the ginger and garlic slices and stir-fry until fragrant, then add the pork intestine and stir-fry until it changes color. Pour the marinated brine until it covers the fat intestines. Add 2 slices of ginger and 2 spoons of cooking wine. After boiling over high heat, simmer over low heat for about 1 hour.

Step 4: Braised pork sausage

When the time is up, skim off the spices and scum in the brine, take out the pork sausage and drain, put it in a bowl and cover it with a wet towel. This step It is very important, otherwise the fat intestines will change color easily.

Clean the pot again, drain the water, turn up the heat, add more oil, add ginger slices, garlic slices and stir-fry until fragrant, add the sausage, stir-fry for 2 minutes until oil comes out, then add chili pepper, Stir-fry quickly for 1 minute until cooked through. Finally, add 1 spoon of light soy sauce, 1 spoon of cooking wine, and half a spoon of salt, stir-fry over high heat until the flavors are infused, add a spoon of dark soy sauce for color, and simmer for 1 minute.