As a Cantonese, I really love and hate fat sausage. I love it because it tastes crisp, fat but not greasy after being fried, and has a special flavor. Hate is that it is a bit troublesome to deal with. It takes a lot of salt to stir and rub constantly to get rid of the unclean things, at least psychologically, it is more comfortable to eat.

You Fei Chang is a home-cooked dish made from pig large intestine, which belongs to Zhejiang cuisine. Pig large intestine has the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding.

the method of fragrant and braised fat sausage:

1.

The cleaning of fat sausage is the most important and a step that many people are unwilling to do, but there is no way. If you want to eat it, you have to clean it, and it is visible and clean, which is better than what you can't see in a restaurant.

Add 1 spoon of sugar and 1 spoon of salt to the fat sausage, and knead it constantly to remove the mucus on the surface, which is the source of fishy smell. This is the method taught by my mother, and sugar+salt can be washed clean; Many people use starch+vinegar online, and friends can also try it.

2.

After cleaning the surface, turn it over, tear off the excess fat on the inner surface and clean it with sugar and salt again. Do not remove all the fat on the inner surface. It is best to leave a thin layer of fat, which can increase the oiliness of the fat sausage.

3.

Washed pork intestines powder, no extra odor. If you feel that you still have a taste, you can do the above steps twice more until you can accept them. But fat sausage is fat sausage. If it doesn't taste at all, it will probably taste a lot less.

4.

Wash and pat the garlic (without peeling), wash and slice the ginger (without peeling), cut the scallion and pepper, wash and soak the mushrooms.

5.

Add clear water to the soup pot, then add the above ingredients, then add the lazy spice (thirteen spices from Wang Shouyi are here), 1 spoon of salt, 1 spoon of sugar, 4 spoons of light soy sauce and half a spoonful of dark soy sauce, and finally put the washed fat sausage in and bring it to a boil over medium heat. Little friends who care about the taste can blanch the fat intestines before this step, and then marinate them.

6.

After boiling, skim off the floating foam, cover the lid and simmer for 1 hour. Because it takes 1 hour to marinate, be careful to add enough water.

7.

Turn off the fire until the large intestine is colored and fragrant.

8.

Transfer the marinated fat sausage into the soup bowl, so that it can absorb the salty flavor of the soup and make it more tasty; You can also cut it into small pieces and soak it in marinade, which makes the taste easier to penetrate.

9.

When eating, heat it, cut it into pieces, set it on a plate, and then pour it with fragrant marinade.