Main and auxiliary materials needed; 600g of fat sausage, Sichuan bean paste100g, No.95 rapeseed oil100g, a spoonful of white wine, a spoonful of cooking wine, 20g of rock sugar, a spoonful of soy sauce, 3 star anise, kaempferia kaempferia10g, a piece of cinnamon, 2 pieces of fragrant leaves and dried peppers.
Production method;
1. Wash the clean fat sausage with water several times. Today's fat sausage is very white.
2. Wash the fat sausage in cold water, add a little ginger onion and cooking wine, blanch it with water first, skim the floating foam with a spoon after boiling, and then cook for 5 minutes and then remove it for later use.
3. Cut the fat sausage after cooling slightly, cut it into hob blocks, cut the sausage head a little thicker, and put it into a plate for later use.
4. Prepare spices for fat sausage, such as star anise, kaempferia kaempferia, cinnamon, fragrant leaves, dried peppers, dried prickly ash, ginger slices and scallions.
5. Add some cooking oil to the pot and add a few pieces of rock sugar to stir-fry the sugar color. Don't stir-fry the rock sugar slowly.
6. Stir-fry the rock sugar until it bubbles and turns brown-red. Add water, preferably boiling water. If more cold water is needed, it won't fry. Let's boil it to make it thicker.
7. Add No.95 rapeseed oil to another pot. This kind of oil is relatively pure. When the oil temperature is 60% hot, put it into the cut fat sausage, explode it with a big fire, and add a little high-alcohol liquor. The main purpose is to evaporate and take away the fishy smell of the fat sausage. Then add all the spices just prepared.
8. Come to a single soy sauce and soy sauce, add the sugar color that has been fried, stir-fry it all, turn off the heat and pour it into a bowl for later use.
9. Add a little oil to another pot, add ginger, onion, minced garlic and a spoonful of Sichuan bean paste.
10. Stir-fry with a small torch and a little Chili powder.
1 1. Stir-fry until the color turns, add water, add a little monosodium glutamate after boiling, and cook with soy sauce for 6 minutes, and boil the flavors of these ingredients together into the soup.
12. After the soup is almost cooked, remove the residue with a colander, pour in the fried spare fat sausage and add some water, which is enough because it takes a long time to burn below. After boiling, cover it and turn to the minimum fire for 45 minutes to burn the fat sausage.
13. It's almost time to cook the fat sausage. Turn to the big fire and collect the soup.
14. Then sprinkle a little garlic sprout, turn off the heat and take out the pot.
15. Finally, you can't lose the sense of ceremony. Add a piece or two of coriander to embellish it, and sprinkle some chopped green onion to enhance fragrance and increase appetite.
Personal evaluation of works;
A bowl of fat sausage with rich Sichuan flavor is ready, and the fat sausage made in this way tastes very soft and delicious.