It turns out that the fat intestines are more delicious, spicy and fragrant, which is very enjoyable. The children next door are too greedy.
As an authentic snacker, I like to try all kinds of food. Since it is food, it must be different in everyone's heart. I believe that everyone is no stranger to fat intestines. There are many ways of fat intestines, which can be used for frying, cooking, and so on. Among them, the Sichuan-style fat sausage made by our chef impressed me a lot. It is delicious and makes people want to eat more and more.
The prepared Sichuan-style fatty sausage comes out at one end, and the aroma comes out. The soup is red and oily, spicy and fragrant. Next, we will simply tell you what we recommend to friends who love fatty sausages: learn this Sichuan-style fatty sausage, which is spicy and enjoyable, and the more you eat it, the more you want to eat it.
Delicious Sichuan-style fat sausage
Ingredients: Fat sausage, green onion, ginger and garlic, Taoyuan Jianmin beef, chili, star anise, chili, pepper, fragrant leaves, cooking wine, pepper, soy sauce, salt
Practice: 1. First, deal with the ingredients, rinse the fat intestines, and rub it with flour several times. After washing away the grease, wash it again and drain the water;
Next, clean the onion, ginger and garlic separately, remove impurities, and cut into chopped green onion, shredded ginger and garlic slices;
Next, wash the peppers, cut them open with a knife, remove the seeds of the peppers, and cut them into pieces; rinse the peppers and drain the water;
Pour an appropriate amount of water into the pot, boil it, put in the fat intestines, put some onion ginger and pepper, add a little cooking wine, simmer for a while, remove it, let it cool, and cut it into sections;
Then heat the pan with oil, add the fat sausage, fry the water vapor dry, then add the onion, ginger, garlic, star anise, chili, prickly ash, fragrant leaves and stir-fry until fragrant, add some Taoyuan Jianmin beef chili, bean paste and soy sauce, stir fry evenly;
Add a little white wine, stir fry until fragrant, pour it into the casserole, add an appropriate amount of stock, bring to a boil, turn to a small fire, continue to burn until mature, and finally add an appropriate amount of pepper and salt to season; that’s it;