Introduction: Slime sausage, rich in hair and blood, is a dish that I like to eat very much. Of course, if you make it yourself, you can get it easily. They all say that gluttonous people cook delicious food. This is indeed the case, because gluttonous people He can cook the dishes he likes in different ways. The following recipe, which is fat and rich in intestines and blood, is guaranteed to make everyone give you a thumbs up. The combination of Fat Intestine and Maoxuewang covers the taste of Fat Intestine. For people who don’t like to eat Fat Intestine, there is no objection to this combination. Let’s take a look below! How to make Fat Intestine and Maoxuewang

Braised pork sausage, quail eggs, duck blood, Pixian watercress, garlic sprouts, chives, scallions, star anise, dried chili peppers, peppercorns, fennel, white sesame seeds, cooking wine, sugar, vinegar, garlic granules, old ginger granules, chicken essence, MSG

Steps of cooking

1. First, boil water and let the chili peppers and Sichuan peppercorns fully swell for half an hour and then set aside.

2. Chop 3 pieces of garlic and 1 large piece of ginger.

3. Cut three green onions into about 3 inches long, cut the garlic sprouts into horse ear shapes, and chop the chives into thin pieces.

4. Cut a tablespoon of Pixian watercress into fine pieces and set aside, and cut the duck blood into chunks.

5. Boil water in a small pot, add an appropriate amount of salt, pour in the duck blood and cook for about 10 minutes. Cover and simmer. Remove the soaked chili peppers and Sichuan peppercorns and set aside the chili water for later use.

6. Boil the quail eggs and peel them, cut the sausage into small pieces with a knife. Put 2 ounces of vegetable oil in the pot first, and then about 1 ounce of lard.

7. One star anise, stir-fry the garlic sprouts at 50% heat. After the garlic sprouts are fragrant, pick up the garlic sprouts and put them into the basin for the next dish.

8. Add the minced ginger first and stir-fry until fragrant. Then add the minced garlic and stir-fry. Be sure not to get it wrong in the order. If you do it wrong, the taste will be bitter.

9. Add the watercress and mix well, then add the water used to pickle the peppers.

10. One tablespoon of Lee Kum Kee dark soy sauce and half a tablespoon of sugar. Add the soaked chili peppers, Sichuan peppercorns, and green onions.

11. Add more than 20 fennel, about 50 sesame seeds, and two drops of vinegar. Add the quail eggs and sausage, cook for 5 minutes, then put into a basin with fried garlic sprouts, and scoop the green onions onto the top of the dish.

12. Pour the duck blood into boiling water and simmer for 10-15 minutes. If there is a lid, it is best to cover it to prevent the oil vapor from dissipating with the water vapor. Finally, add a little MSG and mix well. After taking the pot, sprinkle it on the surface. Chives, fragrant Maoxuewang is ready to serve.

After seeing that the preparation method is similar to Maoxuewang’s, especially those who love spicy food, will this dish be your favorite? It’s a little salivating, almost. Every restaurant will have this appetizer, because it is spicy, and everyone who loves spicy food likes to eat it. Have you learned how to make fat intestines and blood? After learning, we don’t need to go to the restaurant to ask the chef, we can do it ourselves and it is hygienic. , cheap and affordable, why not, so get started!