Sichuan pork intestines rice rolls, one of the most distinctive varieties among many famous traditional snacks in Sichuan, is spicy, delicious, red and delicious, which conforms to the taste of Sichuanese. Of course, pork intestines rice rolls have adapted to the current diet trend and catered to the so-called? Fast food? Culture, even the office workers in a hurry, can take time off to eat a bowl of pork intestines powder.

The fine sweet potato powder in the bamboo colander reverberates a few times in the fragrant and special fat sausage soup, and the fresh fragrance is also immersed in the powder, and then it is matched with exquisite seasonings. The red oil is fragrant, the sprouts are refreshing, the peanuts are crisp, the vermicelli is soft and can't wait to bite, and the mouth is full of fragrance, and the trembling fat sausage is picked up and sent to the mouth, only to feel that the halogen fragrance is delicate, smooth and chewy. In the streets and alleys of Chengdu, the smell of pork intestines powder is overflowing, which can spoil many delicious mouths.

Today, I'm going to teach you how to make this famous snack. You have to learn it!

material

Ingredients: fresh fat sausage 1000g, and Polygonum cuspidatum 200g.

Accessories: 20g of old ginger, 20g of green onion, prickly ash 1g, 5g of soy sauce, salt 1g, mung bean sprouts 10g, red oil 15g, 2g of monosodium glutamate, 3g of bean sprouts, 2g of celery flower, onion 1g, lard.

Production method 1 Fresh fat sausage, add salt and white vinegar, scrub clean, and pull the excess oil. 2 Wash the clean fat sausage, add ginger, onion, pepper and cooking wine, and then wash it again. Fill the cauldron with clear water, put down the bones and the washed fat intestines. 4. After the water is boiled, clean it, add ginger and pepper, and boil the soup white and thick?

5? Wash Yibin dishes and cut them into small pieces for later use.

6 Boil the fat sausage for about an hour and a half, remove it and let it cool. 7 Choose a large bowl, add soy sauce, salt, monosodium glutamate, pepper noodles, sprouts and celery flowers, and add red oil and lard. 8 cut the cold fat sausage into sections, spare 9. Grab some fat sausage first, put the mung bean sprouts into the bamboo leak, and finally grab the gouache. 10 Put the bamboo seeds into the bone soup where the fat sausage is cooked, and simmer for about two minutes.

1 1 Pour into a seasoning bowl, add some original soup, sprinkle some peanuts and chopped green onion.