material
Fat sausage, soup stock, orange peel, celery, ginger slices, garlic slices, pepper, soy sauce, soy sauce, cooking wine, onion, onion knot and star anise.
working methods
1. First cut the fat sausage into sections, blanch and clean it, remove some excess grease, cut it into small pieces with scissors, or cut it into small pieces with a knife. I'll cut it with scissors anyway.
2. Marinate in the old soup until it tastes delicious (this old soup is still left when the feet are tied, the real old soup). If there is no soup stock, directly add soy sauce, soy sauce, cooking wine, onion, ginger slices and star anise to boil, and simmer slowly. I added some orange peel to the salt water to make it taste better.
3. Then cut celery and pepper into diagonal strips, blanch them and soak them in cold water, so as to keep the color of vegetables unchanged.
4, a little oil put the ginger and garlic slices into the pot and stir fry, pour in celery and pepper and stir fry quickly, then pour in the fat sausage and stir fry.
5, the fat sausage itself is very tasty, no need to put any seasoning, add a little water to stir fry, put the onion in the pot, and release the heat in the pot. The fat sausage is very elastic, chewy and delicious!
Sauté ed pork intestines with onion. Practice 2,
material
pork intestines (used as food)
The right amount of oil, kaempferia kaempferia.
Star anise and garlic slices
Onions and fennel in moderation
Ginger amount ginger amount
Appropriate amount of green pepper and soy sauce
Appropriate amount of Amomum tsaoko and pepper
Appropriate amount of dried sea pepper and soybean
Peanut right amount Yongchuan douchi right amount
Appropriate amount of chicken essence
working methods
1. Wash the fat sausage in boiling water, stir-fry Rhizoma Kaempferiae, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Fructus Tsaoko and Fructus Foeniculi in an oil pan, add water and soy sauce to boil, add the fat sausage, marinate until soft, take it out, and cut the fat sausage into small pieces.
2, Yongchuan Douchi, fried for use. Prepare a little onion, a little green pepper (according to personal preference), one or two dried sea peppers, garlic slices, one or two ginger, pepper, fried soybeans and peanuts for later use.
3. Take an oil pan, fry garlic slices, ginger and pepper in the pan, add the cut fat sausage and stir fry, add soybeans and peanuts after stir fry, then add onions, green peppers, lobster sauce, monosodium glutamate and chicken essence, stir fry evenly and serve.
Sauté ed pork intestines with onion method 3,
material
Ingredients: 500g of pig's large intestine, 50g of onion, green pepper * * *150g, 50g of auricularia auricula.
Seasoning: onion 1 root, ginger 1 root, 3 cloves of garlic, cooking wine, 0.5 tbsp of light soy sauce, 3 tsps of refined salt, 3 tsps of monosodium glutamate 1 teaspoon of sesame oil, 3 tsps of starch and 0/tbsp of peanut oil/kloc-0.
working methods
1. First, wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces and marinate it with cooking wine and ginger.
2. auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
3. Add base oil to the pot, add onion and garlic to the pot, add green pepper, red pepper, fungus, refined salt and monosodium glutamate and stir fry.
4. Add the base oil to the pot, stir-fry the pork intestines, add salt, soy sauce and cooking wine, add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pot.