Boiling kidney beans roasted fat sausage, fat sausage lovers can not miss the delicacy

Boiling kidney beans roasted fat intestines

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Cuisine provided: Sichuan Yibin Sixi Restaurant Cooking Guide: Liu Tao

The highlight of this dish is the combination, the taste is compound, the kidney beans are soft, and the fat intestines are soft and sticky.

Ingredients: pork fat intestines 750 grams of dried kidney beans 100 grams of pickled ginger slices 10 grams of pickled chili pepper knots 15 grams of bean paste 10 grams of star anise 3 mountain chestnut 3 ginger slices, green onion knots, coriander leaves, millet pepper rings, dried chili festivals, peppercorns, cooking wine, fresh soup, salt, monosodium glutamate, chicken essence, water starch, flour, aged vinegar, red oil, vegetable oil, salad oil each appropriate amount

Method:

1. Wash the epidermal mucosa with flour and vinegar for the pig intestine, turn out the grease inside, wash it, and drain the water. Boil water in a pot, add sliced ginger, green onion, cooking wine, and add fat intestines to the water. After the fat intestine is set, pour out the rinsed surface foam, and then change the knife to a hob block and set aside.

2. Soak the dried kidney beans with water 5 hours in advance, pour them into the pot, add an appropriate amount of water, salt, monosodium glutamate, star anise, and mountain chestnuts and cook for about half an hour, and then rinse the kidney beans for later.

3. Put the fat intestines into the water pot again, rinse off the foam after the water boils, then pour it into a colander to drain the water. When the net pot is on the heat, add the appropriate amount of vegetable oil to 80% heat, the pot is away from the fire, when it is naturally cooled to about 60% heat, put in the fat intestines and sauté until the oil is spitting, the skin is white, and then add the star anise, mountain chestnut, dried chili festival, peppercorns to fry the aroma, and then add pickled ginger slices, pickled pepper festivals, watercress sauce stir-fried excellent, and then scooped into the fresh soup, boiled and skimmed off the foam, mixed in MSG, chicken essence, cooking wine. Then pour into a pressure cooker along with the broth, bring the lid to a boil and press for 12 minutes. When the pressure cooker is exhausted, open the lid and pour it out, use chopsticks to pick out the fat intestines, and use a fine colander to filter out the residue in the soup.

4. Pour the boiled fat intestines and an appropriate amount of soup into the pot, add the boiled kidney beans and millet pepper rings and burn until the kidney beans are flavored, harvest the juice with water starch into second-rate mustard, and put the pot into the dish.

5. Heat a spoonful of salad oil, half a spoonful of red oil, add a spoonful of dried chili knots, a little peppercorns, fry until the dried chili peppers are tanned, pour on top of the kidney bean fat intestines, garnish with coriander leaves.

Note: Kidney beans should not be directly fished out after boiling the lamp, because after directly fishing out the dry water vapor, the skin will break and affect the appearance.