How to cook fat sausage with green bamboo shoots
1. Clean the inside and outside of the fat sausage you bought, then marinate it with cooking wine (10ml) and ginger slices (3 slices) for 10 minutes, then use Rinse with clean water.
2 Cut the sausage into sections, put water in the pot, pour in the remaining cooking wine, ginger (3 slices), and star anise, cook for about 3 minutes, and then rinse with water. Water control standby.
3 Cut green onions into sections and set aside. Peel the green bamboo shoots and cut into hob cubes.
4 Put oil in the pot, more oil, heat to 70% over high heat, then add the fat intestines and remaining ginger slices, and stir fry together for about 30 seconds.
5 Then add white pepper and garlic and continue to stir-fry.
6 Add light soy sauce, braised soy sauce, and Sichuan peppercorns, and continue to stir-fry for about 1 minute.
7 Pour in the Pixian bean paste and stir-fry over high heat until the sausage becomes skinny.
8 Boil a pot of water (2000ml). When the water is hot, pour the fried sausage directly into the pot. Open the lid and simmer over high heat for about 30 minutes. When pouring the sausage, add scallions and dried chili. , chicken essence and salt.
9 Simmer for about half an hour, then add the green bamboo shoots (you can add the green bamboo shoots first, the green bamboo shoots are more difficult to cook), simmer for 20 minutes, and then the juice is reduced.
The story behind the food
Because the smell of fat intestines is relatively strong, a lot of seasonings are used to temper it, including plenty of onions, ginger, garlic, chili, and Sichuan peppercorns.
When stewing, a lot of seasonings should be added to make the sausage more flavorful.