A spicy and sour sausage that is both appetizing and delicious
There is a secret to the recipe, and pickled pepper is essential
Fat intestines are preferably fresh and treated cleanly
After doing this, I will eat two more bowls of rice
1. Prepare the ingredients in the picture, and blanch the fat intestines with water first;
2, the small secret of the fat intestine: be sure to wash in cold water, add more salt, rub three times, it is clean, do not have to use hot water, warm water washing or is smelly. Bring the water to a boil in the pot and then pour in the washed fat sausage. Just boil the water for three minutes. Fish out and set aside;
3: Heat the oil, add the ginger slices, then add the peppercorns. Stir-fry. Then add the blanched fat intestines; stir-fry to remove the water, then add the Sichuan pickled sauerkraut and stir-fry for about three minutes.
4. Put some cooking wine. Put some raw soy sauce. A pinch of salt. Stir-fry. Then put some paprika and sauté the paprika until fragrant. About a minute or so. Then pour the rice pepper and the garlic paste into the pot and stir-fry quickly. When the peppers are cooked, add the garlic sprouts, sauté them, and you can get out of the pan.
Try it, delicious appetizer and next meal!