The recipe for the marinated fat sausage worth 100,000 yuan was thus made public! I really can't believe it! And such good things!
Halogen fat intestines can be described as the favorite of heavy taste foodies, whether you are a northerner, or a southerner, only if you are a person with heavy taste, then you must like to eat brine fat intestines! Especially those chains of halogen sausage shops on the street, the taste is really too fragrant! You can smell that fragrance from afar! Presumably, many people want to try this method of brine fat sausage, but there is no recipe, and it can't make an authentic taste!
So today the chef has no reservations about teaching the recipe of this marinated sausage! The general store owner is reluctant to disclose the recipe, here I teach you how to make it free of charge!
"Halogen Fat Intestine" - Commercial Formula Edition
Spices: Dried chili pepper 35 g, safflower peppercorn 25 g, lemongrass 10 g, fragrant fruit 20 g, grass fruit 20 g, cumin 15 g, tangerine peel 15 g, cinnamon 25 g, galangal 10 g, white cardamom 20 g, star anise 20 g, parfum leaf 10 g.
Seasoning: 60 grams of dark soy sauce, 240 grams of salt, 50 grams of monosodium glutamate, 50 grams of rock sugar, 10 grams of chicken powder, 50 grams of flower carving wine. (100g of rock sugar sautéed to sugar color)
Detailed instructions:
The most effective cleaning method of pig large intestine:
1. Put the pig intestines into the dish, then pour in 100 grams of starch, 50 grams of salt, 1 teaspoon of sesame oil, and rub it repeatedly by hand for 10 minutes. Rinse 3 times with water, then turn the pig intestine from the inside out, remove the excess oil and foreign matter, and then turn it over. The pig intestines are cleaned up!
2. Put the treated pig intestines in a pot, pour in water, add ginger and shallots, cooking wine, boil water on high heat for 3 minutes. Then fish out the blanched pig intestine, put it in clean water, wash it again, drain and set aside:
2. Put the spices such as star anise cinnamon and fragrant leaves into the dish, pour in the appropriate amount of white wine, and soak in water for 10 minutes. Drain, place in the soup packet, tie tightly and set aside:
3. Take a stainless steel pot, pour 7.5 kg of water at a time, put in the spice packet, 3 pounds of pig bones (don't do it, put the aroma is more intense) After boiling, change the heat to simmer for 1 hour. Then add the seasoning and cook for a while:
4. Put the processed pig intestine in and slowly marinate for about 60 minutes over low heat. After the pig's large intestine tastes soft and sticky, it can be fished out:
Cooking Tips:
It can be used for a long time to adjust a pot of brine, but after each brine 2 times of fat intestines, the taste and color will fade, so it should be added according to the proportion of seasoning. Ensure that the fat intestines are fragrant and taste moderate each time. After the marinated fat intestines are fished out, the brine should be re-boiled, put into a cool place to cool naturally, and remember not to have cold water flowing in! The longer the brine is stored, the more intense the taste of the fat sausage produced by the brine. #Summer Life Punch Season # #跟着大厨学做菜 #
Five-spice brine marinade fat sausage is used
