Chinese Food
Stir fried fat intestines
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Master's dish. Homely flavor. Green pepper and tiger skin color. Ruddy color. The entrance of the fat intestines outside crisp inside tender. No greasy feeling.
Cooking ingredients
Cooking Steps
Step1:Finished product drawin
Step2:Finished product drawin
Step3:Prepare material
Step4:Cut the bean, onion, green pepper, round pepper, ginger and garlic. Dry pepper was
Step5:The type of fat gut cutting hob is tasty and shaped.
Step6:The electric pottery stove starts frying and baking. Heat the shallow pot and put in the oil.
Step7:Stir fry the fat intestine
Step8:When the color of the sausage changes a little, put in the dried pepper. Dried pepper
Step9:Add garlic cloves and stir fry with shredded ginge
Step10:Stir fry and put in the bean paste
Step11:Put all the vegetables in and continue to stir fry. Pour in the cooking wine and soy sauce. Stir well and serve well.
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:Stir fry is to let fat intestines go. The skin is crispy. Douban. Raw smoke makes the color more ruddy. I use a casserole that can cook 800 degrees. It's not recommended to fry the casserole directly with oil. I'm not responsible for it. There are skills in making delicious dishes.
