Fat Intestine Noodle has a special place in Chongqing noodles! Basically, it is found in every small noodle shop in Chongqing!

The most proper way to eat Fatty Intestine Noodles is to pour the original soup of boiled Fatty Intestine with the Fatty Intestine on the cooked noodles, and then sprinkle chopped green onion and cilantro to enhance the flavor. Older diners usually pour in the right amount of aged vinegar from the bowl according to their taste, adding freshness to the noodles while blending the dryness and spiciness of the small noodles. The flavor is really sour, fresh, spicy and tangy! The flavor is so good that it explodes!

A good bowl of Fatty Intestine Noodles needs the following ingredients!

Tasty noodles! Usually based on alkaline noodles, and some stores are still customizing egg noodles! Keeps the noodles hard boiled and al dente!

A good bowl of soup! A bowl of noodles must be accompanied by a good bowl of soup to achieve the best results! Just like the difference between clear water noodles and chicken soup noodles, there is a very noticeable difference in flavor! That's why we usually use bone broth or chicken broth.

Spicy and flavorful, Q soft and sticky, with some chewy fat intestines! Compared to the pork intestines used to cook the noodles, the ones put in the noodles are cooked longer, softer and more glutinous, but with a stronger flavor! Not only is it spicy, it's hot!

The noodle soup base is moderately flavored and should not be noticeably salty! This is the most important point!

Here's how to make pork sausage noodles!

This method is a special version of Chongqing noodles. The fat sausage tastes spicy and flavorful, and is soft and Q-tip chewy.

Step 1: Cook the fat sausage!

Buy fresh fat sausage and tear off the excess fat oil! (Don't tear it off completely, keep some of it), then rub the sticky side with flour and vinegar! This process is usually repeated two or three times.

Cut the cleaned pork sausage into 300-500 cm long segments, then boil them in a pot of cold water. While boiling in water, add cooking wine and white vinegar. After boiling, remove the cold water and rinse well.

In the water blanched fat intestines, the first time to cut off the iron frame pieces, usually 3-4 cm in size. Fat intestines cooled on the cut, fat on the fat intestines will solidify and stick everywhere on the serving pier! So we usually cut the fat sausage hot.

Heat a wok, add a good amount of canola oil, and saute the pork sausage to remove any moisture.

Clean the pot, put it into a hot pan with hot oil, add dried chili, dried chili, ginger, garlic and stir fry, add star anise, cinnamon, allspice, white buckle, grasshopper, shanai, add bean paste and stir fry, add hot pot base and spicy fish seasoning, then add pork intestines and cooking wine and stir fry for about 3 minutes, and then add soy sauce to the pork intestines (otherwise cook out the yellowish-white color of the pork intestines)

Add water, then add sugar, chicken essence, monosodium glutamate and thirteen spices. Generally, press in the pressure cooker for 15 minutes, then turn it on. If the pork intestines are not cooked enough, stew them for a while. If they are ripe, they should be packed in a plastic container and cooled immediately. :Take a moment to pick up the scum from the fatty sausage and throw it away.

Step 2: Simmer the bone broth!

Generally, Chongqing noodles are made from bone broth made from pork and chicken bones. The method is as follows:

Break the cylindrical bones of the pig and cut the chicken skeleton into large pieces, then rinse off the blood with water.

Bones are blanched in cold water for 5-8 minutes (make sure to blanch thoroughly). Rinse afterward.

Place the ginger slices, scallions, and boiled bones in a soup tureen, add boiling water, and bring to a boil over high heat and medium heat. Cooking time is usually 6-8 hours. At a noodle shop, add as much water as you need for the broth, and usually change the bones once every 3-6 days.

Step 3: Mix the noodle seasoning!

Everyone's tastes are different, so let's talk about seasoning for light-flavored noodles.

Take a bowl and add ginger rice, garlic, soy sauce, a pinch of salt, chicken essence, pepper, MSG, sauteed sprouts, lard and scallions in order, then pour in the broth and mix well.

Step 4: Cook the noodles!

Everyone knows how to cook noodles, so here are a few pointers to remind you!

It's best to use wet noodles for the fat sausage noodles, they taste better!

When cooking noodles, the water should be wide. Once the noodles are in the pot, keep the noodle soup at a slight boil.

When the noodles are 80% cooked, pour a spoonful of cold water on the surface of the noodle soup, and then fish it out into a bowl.

Step 5: Pour the cooked pork sausage and broth into the noodle bowl and sprinkle the top with cilantro.

As for how to make the fat sausage noodles, that's my answer!

Personally, I think no matter what kind of noodles you have, it tastes better with a bit of aged vinegar! What do you think?