Fat sausage itself is mainly composed of muscle fiber, connective tissue and fat. Muscle fibers and connective tissues are hard and have the characteristics of high temperature resistance, insolubility and chewiness. After the fat sausage is cooked, it will be tougher because of the loss of water in the cell tissue. The cooking time of fat sausage should be appropriately extended to make it soft and rotten.

Matters needing attention in fried fat sausage

The fried fat sausage is chewy and basically impossible to remedy. Cooking must choose fresh fat sausage. Fresh large intestine is often dirty, and there is a thick layer of grease in it, so when we cook it, we should first cut open the large intestine, remove the dirty things inside, tear it clean by hand, and then add ginger slices, white wine and vinegar to the pot and cook it in cold water for about 10 minutes, so that the fried things will not be chewy.

Before frying the fat sausage, the fat sausage should be cooked until soft and rotten. If you clean it directly and fry it in a pot, it is easy to bite people. After cooking, it can not only soften the taste, but also remove the odor inside the fat sausage, which makes the taste better.