What's more, there are people in Hunan who use stinky tofu to cook casseroles together. If they haven't eaten it, it's so evil to think about it. However, the smell of meat and the strong smell of cholesterol make the fat sausage the best food for ever.
At the banquet of killing pig dishes in Northeast China, fat sausage is an indispensable highlight. No matter men, women and children, even greedy people who have suffered from cardiovascular and cerebrovascular diseases, they can't help but steal a bite.
Northeasters are used to stir-frying fat sausages with green peppers. The best place to choose fat sausages is the head of the large intestine. Think about this position, all kinds of food don't match. But in rural areas, this is often a reward that the master who helps to kill the pig will take away. Generally, you can't eat it if you want. Fresh fat sausage is good, but in today's city, there are not many people who have the courage to buy it and clean it up themselves. I won't say much about the way to clean fat sausages by turning them upside down with vinegar. Generally, people with a certain concentration are basically not interested in eating them after washing them. I admit that I never buy fresh intestines to handle them myself, but I buy cooked fat sausages directly from the market and cook them at home. The fat sausage on the market is very clean and cooked well, but in the process of mass production, alkali is usually put in, which is convenient for cleaning. Therefore, the cooked fat sausage we bought can be soaked in warm water with a few drops of white vinegar for 10-20 minutes, which is safer.
Northeast fat sausage, also known as pepper fat sausage, tastes salty and spicy, and the dishes are bright and red. Men like to use a lot of soy sauce to make this, so the taste is thicker.
Ingredients: fat sausage, green pepper, carrot, onion, ginger, garlic, cooking wine, soy sauce, balsamic vinegar, salt, sugar, thirteen spices powder, monosodium glutamate and starch.
Practice:
(1) blanch the processed fat sausage with boiling water, then take it out and cool it.
(2) Slice the fat intestine at an angle of 45 degrees into sections with a thickness of about 1-2 cm.
(3) Remove the stalks and seeds from the green pepper, cut it longitudinally and cut it into rhombic slices. Pepper should be hard and thin-skinned, and it must be spicy. The hotter it is, the more delicious it is. Northeast pepper is a pepper with the same shape and thickness as banana, not the kind that is as slender as Hangzhou pepper. Then mince the ginger and garlic, and prepare two pieces of minced garlic here. Cut carrot into rhombic slices and onion into strips.
(4) Oil in a hot pan, add Jiang Mo and a portion of minced garlic to saute until fragrant, and then add fat sausage to saute for about 1-2 minutes.
(5) Mix cooking wine, light soy sauce, dark soy sauce and balsamic vinegar according to the ratio of 4:3: 1: 1, add salt, sugar and starch, mix well to make a sauce, pour in the sauce, and quickly turn it evenly.
(6) Add carrots, peppers and onions, add another portion of minced garlic, sprinkle with thirteen spices and stir-fry for about half a minute. Finally, sprinkle a little monosodium glutamate and mix well. Put a little sesame oil to brighten the tail before taking out the pot.
Because the tastes of raw garlic and cooked garlic are different, the garlic after oil explosion is more fragrant and memorable. The taste of raw garlic is strong but belongs to the previous taste. The two kinds of garlic are fuller and have the effect of relieving boredom. Fragrant vinegar and aged vinegar have different tastes. I prefer the result of fragrant vinegar, which is novel, while aged vinegar is more traditional. You can try it separately. There is another way to smooth the fat sausage, that is, put a little dry starch in the fat sausage first, then put it in the oil pan for a little frying before frying, so that the taste will be different, the water will be reduced, and it will look stronger. But I prefer to stir-fry directly, which is smooth, fat and tender.