It was born out of the northern "oily" dishes, but after the improvement of Shimen people, the pork fat sausage was first dry-fried, supplemented by pepper, cinnamon, pepper and bean paste, and then stewed in the traditional Tujia way.
When this dish became popular, people didn't have the consciousness of joining the chain and brand protection at that time, so at that time, intestines restaurants were opened on all the streets of Shimen, especially on both sides of Shimen Railway Station leading to the market, and intestines restaurants mushroomed and became the famous "Shimen Intestines Street".
At that time, the eldest son of Shimen was actually a fast, economical and delicious lunch! You can often see Shimen people, whether they are government officials, teachers and students, or vendors and pawns, eating around the coal stove in a smoking and fragrant sausage hall. People not only ate all the dishes in the bowl, but also asked for another bowl of rice, poured all the soup on the rice, gulped down the soup and soaked the rice.
Today, the eldest son of Shimen has stepped out of this small mountain city and moved to big cities such as Changsha and Guangzhou, becoming a representative dish in Hunan cuisine. Now, it has not only changed its name to the official name of "Shimen Feichangbao", but also changed its utensils, which doubled its value and gradually moved away from the daily life of Shimen people.
In addition to Shimen, the fat sausage bowl has also been developed in Liyang Plain.
How to make it: In people's impression, fat sausage is associated with bad smell, and even many people don't eat fat sausage. There are indeed many places where the dishes made of fat sausage stink before and after eating. Eating such food is not like enjoyment, but rather like suffering.
However, the "Shimen fat sausage pot" is not smelly at all. The key is to clean it and have many patterns. Intestines stink. After you buy it, you should squeeze the residue out of your intestines, then cut it open and wash it with water several times.
The next step is the most critical step, that is, rubbing the intestine repeatedly with flour and then washing it with warm water. Here, the function of flour is wonderful. In the process of rubbing the intestine, it can not only remove the residue on the intestine, but also clean the intestine and ensure its integrity.
After the intestines are washed clean, they should be washed several times with refined salt, yellow vinegar and yellow wine. Until the fishy smell is completely removed, then put them in boiling water for a while. After taking them out, cut them into small pieces one inch square and drain them for later use. At this time, the whole cleaning process is really completed.
In order to make the fat sausage delicious, besides cleaning in place, the choice of ingredients is also very particular, and there must be sausage head meat and pig head meat. Intestinal head meat is the meat around the anus of pigs. The meat here is thin, tender and delicious. Not all pig's head meat is selected. After the pig's head and bones are cooked together, only the minced meat between the bones is kept. This kind of meat is a mixture of cartilage, fat meat and lean meat, crisp and smooth.
After the preparatory work is completed, it is finished. First, heat the pot, add cooked lard to heat it to 60%, pour spare pork intestines, pork head and pork head into it and stir-fry it for a few times, then add seasonings such as onion, ginger, yellow wine, soy sauce, refined salt and pepper to stir-fry until most of the oil in the fat meat has been fried, and then add miscellaneous bone soup to cook the soup.
When serving, make potato chips, lettuce chips, potato powder, etc. As a base in the bowl, then fill the fat intestines. However, by this time, the production process of "Shimen Fat Intestine Pot" has not been completed.
Edible characteristics: If the first half is the chef's skill, diners will continue to participate in the creation of this dish after serving, which is also the characteristic of this dish.
Light a fire and continue to stew. You can choose to eat tender sausages all the time with a small fire, or you can choose to fry them crispy and fragrant with a big fire. If you are drinking beer, you can also pour a glass of beer, and then it becomes a beer that cooks fat intestines.
Sausage head meat is cooked properly, tender and soft, spicy in fresh and sweet in fragrance; Pig's head meat is a little tough, but not too old, and it tastes refreshing and not greasy at all; Potato chips and lettuce slices have been soaked in oil soup, and their own fragrance occasionally radiates from the mellow smell of oil soup, which brings some unexpected surprises.
In fact, Shimen fat sausage pot is a masterpiece of dry pot, which can be stewed with both fresh vegetables and bean products. It's just that the hot pot is directly cooked, while the bowl-shaped fat sausage needs to wait for the main ingredients such as sausage to be stir-fried and then cooked in the pot.
Related story: According to the Records of Shimen County, the "Shimen Fat Intestine Pot" was invented by Qin Zhengcun, a Tujia youth. Qin Zhengcun is a villager of Qinjiatai in Manayu, Suojie Township, Shimen County. 1968 after joining the army, he worked as a cook in the military camp and learned excellent cooking skills. 1974 After returning to his hometown, he worked as a farmer. After being introduced, he was recruited as a cook in the county supply and marketing department, and worked as a cook in the supply and marketing school, the county supply and marketing cooperative and Shimenlou.
He seldom talks and keeps improving his cooking skills. Seeing that people like to eat the northern fat sausage he fried, he decided to fry and stew it in the traditional Tujia way. After a period of development, a unique "Shimen fat sausage pot" appeared.
Later, in order to take care of the tastes of diners from all over the world, he introduced a series of dry pots, such as hot and sour sausage, crispy sausage and light sausage (without pepper).