Cooking time is not appropriate, time is not long enough, you will feel the fat sausage the more you cook the more chewing, the root cause of the following two:

Fat sausage is mainly composed of muscle fibers (smooth muscle), connective tissue, fat. Muscle fibers and connective tissue are hard, high toughness, high temperature, insoluble and indigestible hard to chew characteristics.

In the heating and cooking process, the cellular structure of the fat intestines will be damaged, resulting in cellular structure of the water loss, so that the fat intestines are more tough and more difficult to chew.

Cooking fat intestines, with the length of time, has gone through four stages of brittle soft rotten to reach the soft rotten stage. To achieve the soft taste requirements, there are three methods:

Extend the cooking time to about an hour.

Use a pressure cooker.

Use a solution of edible lye (the concentration of the solution is just right when your hand just feels slippery) or a 1%-3% enzyme product (papain is commonly used) to break down and destroy the muscle fibers and knotted hoof tissues of the fat sausage, a process that lasts for about 20 minutes to achieve results.

In cooking other high-fiber high connective tissue ingredients, such as common beef, tripe (beef tripe), goose intestines, duck intestines can be used in advance before the use of edible alkali solution or enzyme products to pre-treatment, to play the tender ingredients, shorten the cooking time, enhance the role of taste.