Chinese Food
Sausage with peppers
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The big intestine here is eighteen bends. The fat and oil here are all gone. Did you sing along? Part of the dish adopts the cooking method of rolling fat intestines. There is no excess soup and grease on the plate. Because the fat in the intestines is basically fried. It tastes delicious but not greasy.
Cooking ingredients
Cooking Steps
Step1:The pork intestines bought by the butcher's shop are cleaned at home. Put the onion, ginger, garlic, pepper, Baijiu and cooking wine into the pot and add water to boil the sausage. Bring to a boil over high heat. Cook for another 80 minutes or so on low heat. Remove and cool with controlled water.
Step2:The cooked intestines can be easily pierced with chopsticks, but they should not be cooked too long to avoid losing elasticity.
Step3:The cold fat intestines are cut into hobs for later use. Green peppers are also cut into hobs.
Step4:Marinate with a little salt, chicken essence, white pepper and white wine, cooking wine, soy sauce and soy sauce for 10 minutes.
Step5:Water lake powder, clear water, soy sauce, chicken essence and salt are mixed into a bowl to thicken the sauce.
Step6:In a hot pot, cool oil (a thin layer of oil) is put into the fat intestines to stir fry. When the fat intestines are softened, put in the onion and continue to stir fry until the oil is exhausted.
Step7:Put the cut green pepper into the pot and stir fry for a while, then add in the bowl and stir well.
Step8:Get out of the pot and eat.
Cooking tips:It's not difficult. It's just that the primary processing is more difficult. But I made it clean and at home. It's worth the effort. The fat intestines should be handled by the merchants as much as possible. Such fat intestines have been turned and cleaned. Not only there is not too much smell, but also the mucus has been cleaned. It is time-saving and labor-saving. There are skills in making delicious dishes.
