Amidst the hustle and bustle of the city, there are countless delicious stories hidden. Among them, fat sausage, this deeply loved and inquisitive delicacy, is the culmination of these stories. As a wholesaler of dried spices, I've traveled to countless sausage shops, and recently, I found one that really satisfies my taste buds.
Walking into the shop, you will be greeted by a unique aroma, which is a mixture of fresh fat sausage, grass fruit, cumin, star anise and other spices. These spices have been carefully selected and proportioned, and are the result of the owner's years of culinary experience. And behind this aroma, there is a hidden love and persistence of the shopkeeper for fat sausages.
The shopkeeper's criteria for selecting fat sausages are very strict. He only uses 200-250 pounds of pigs' large intestines, because this weight of pigs' large intestines has the best taste.
Cleaning the fat intestine is a cumbersome process, the experienced aunts need to turn the fat intestine from the inside out, tear off the attached oil, and then add alkali and flour to knead repeatedly, add water to wash clean, the second step also needs to add white vinegar and flour to rub, after cleaning, finally add salt to knead and clean, after these three steps of cleaning, and then turn the fat intestine back, the aunts who cleaned the store have more than 10 years of experience, their hands are fast and steady, to ensure that each fat intestine is cleaned clean and thorough.
Blanching is an important step in cooking fat sausages. The shopkeeper firmly believes that the pot under cold water can better remove the smell and ensure the quality of the large intestine. In the process of blanching, they will lose some weight, and they would rather lose a little bit of the scale, but also ensure the taste and quality of the large intestine.
The marinating process of fat sausage is even more ingenious. Herb fruit, cumin, star anise, cinnamon, white cardamom, fragrant fruit, bay leaves, yellow gardenia, tangerine peel, cloves and other spices are mixed according to a certain proportion to form a unique marinated fragrance of fat sausage. (1 grass fruit, 8 grams of cumin, 5 grams of star anise, 3 grams of cinnamon, 2 grams of white cardamom, 2 fragrant fruits, 1 gram of bay leaves, 2 yellow gardenias, 3 grams of tangerine peel, 2 cloves).
The production of brine oil is also very particular, soybean oil, Sichuan pepper, ginger, green onion and other materials are boiled in a certain proportion, which not only increases the aroma of fat intestines, but also enhances its taste. (Marinade: 500 grams of soybean oil, 20 grams of Sichuan pepper, 30 grams of ginger, 30 grams of green onions).
In the marinating process, stock is essential. Six catties of broth provides enough nutrients and flavor for the fat sausage. Put the fat sausage and material bag into the broth, then add sugar and cooking oil, 100 grams of salt, and marinate over medium-low heat for one hour. At the beginning of the marination, the owner will first place a grate in the brine barrel and press another grate at the end. After marinating, soak for one hour to allow the fat sausage to fully absorb the flavor of the marinade.
The marinating process of fat sausage is not only a respect for the ingredients, but also for the diners. They carefully select each fat sausage and carefully boil each marinade, just to bring the most perfect taste experience to diners. If you're also a food lover, you might as well try marinated five-spice fat sausages, which may satisfy all your delicious imaginations.
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