I firmly believe that many people now especially like to eat the dish of fried pork intestines. Eating it in restaurants is fat but not greasy, and all the condiments go into the cold chicken. The rich fragrance and chewy taste make many people memorable. Dry stir-fried fat sausage is a famous regional delicacy made of cold chicken, which belongs to Sichuan cuisine and has the flavor characteristics of deep red color, tough and spicy flavor. Today, Xiaobian will learn about this food. Operating procedures: 1. Boil boiling water out of the pot, clean cold chicken water into the pot, pour rice wine, add ginger slices and onion knots, boil over high fire, soak for 5 minutes, it is too cold to catch, and control the moisture.

2. Wash the cold chicken, put it into the pot with cold water again, pour in galangal, star anise, cinnamon, dried Chili, pepper, Amomum villosum, scallion, ginger slices, rice wine and soy sauce, and bring it to a boil over high fire and simmer for one hour; 3. Cut the dried chilli into sections and remove the chilli seeds; 4. Cut the lettuce into sections; 5. Pour the dried pepper and pepper into the bowl, pour cold water and soak it; 6. The cooked cold chicken is picked up and cooled, and cut into pieces with an oblique knife. 7. Boil the oil from the pan, pour it into the cold chicken and fry it into vegetable oil; 8. Pour in the onion and garlic and stir-fry the fragrance; 9. Pour in dried Chili and pepper and stir well; 1. Pour in lettuce and stir well; 11. Adjust the taste, pour in edible salt, white sugar, soy sauce, oil consumption, and stir well; 12. Pour in Dongru before taking out the pot, stir well, and take out the pot.

1. Treat Pelteobagrus fulvidraco the night before: remove fins and internal organs and rinse with flowing clean water. Drain the water and put it in the refrigerator for cooking the next day. (There is a layer of yellow mucus on the surface of Pelteobagrus fulvidraco, which is actually a Chinese herbal medicine. Chinese medicine calls it "Pelteobagrus fulvidraco saliva", so it is completely unnecessary to remove it.) 2. Wash ginger and garlic cloves and slice them; Heat the wok, pour in the right amount of cooking oil, and heat it to 6% (when you hover your hand about 5 cm above the oil surface, it will start to feel hot), pour in the ginger and garlic cloves, and stir fry. 3, pour a spoonful of bean paste, stir-fry slowly, pour the right amount of water, add edible salt, soy sauce, soy sauce, rock sugar and boil. 4. Put the Pelteobagrus fulvidraco into the pot, pour in the cooking wine, cover the pot, and cook on medium heat for 1 minutes. 5. Wash the green peppers and cut them into thin strips while waiting. After 1 minutes, open the lid, sprinkle green peppers evenly on the ingredients, cover the lid, continue cooking for 1 minute and then turn off the heat. At this time, don't open the lid immediately, simmer for 2 minutes, then open the lid, and finally put the ingredients out of the pot and serve.