Braised spleen is a traditional dish of Sichuan Kang Youwei. The pig farm that bought the staple food looks like snow, with desolate color, soft taste and no greasy taste. It is a popular signature dish that must be ordered on the table in Sichuan.

How to make the secret collection of Mei Tian Temple not fragrant or greasy? The chef of Sichuan cuisine taught me personally, including study sessions.

Next, I will share the method.

First, put 1 kg fresh pork intestines into the pot, add salt, then grab them by hand for 5 minutes, wash them twice repeatedly, then turn over, tear oil, add salt, grab them for 5 minutes, turn over, add appropriate amount of starch and knead them evenly to remove intestinal mucus.

Finally, just wash the pig intestines with clean water. The treatment of small intestine is very important, and it must be carefully cleaned when cleaning.

Next, spices, star anise, Chennai, cinnamon, dried Chili, fragrant leaves, licorice, ginger, onion, onion, salt, seasoning wine, garlic, bean paste, Chili powder, soy sauce, monosodium glutamate and other materials for later use.

Now you can start making.

The first stage: put the washed cold water of sheep intestines into a pot, add ginger and scallions, flavor wine, and heat over high fire. After heating, filter the white foam on the surface with a spoon, be sure to filter it clean, cook for another 5 minutes, remove the water, and cut it into blades for later use.

The second stage: put the oil into the pot, don't put too much oil, control the oil temperature at 70%, then add the fried fat sausage, and then add the fat sausage when the oil temperature rises. Stir-fry the fat sausage until there is no water, then add spices, order some old and young, add sugar and get ready.

The third stage: the second stage, don't pour the fat sausage into the oil pan. Stir-fry ginger, onion, minced garlic, two spoonfuls of bean paste and one spoonful of Chili powder until the fragrance is overflowing. Add appropriate amount of clear water, bring the water to a boil, add salt, soy sauce and monosodium glutamate, and simmer for about 8 minutes.

The fourth stage: after the soup is cooked, filter out the foam residue on the surface with a spoon, then go down to the sausage, cover the pot, and cook slowly for an hour.

Stage 5: Boil the sausage for an hour, open the pot cover, take out all the seasonings inside, then add a little celery and stir fry, and you can go out.

The fat sausage made in this way is particularly fragrant, fat but not greasy, and the cooking is very refreshing.