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Ingredients to be prepared:
Ingredients:
Fat intestines 500 g, bean blossoms 200 g
Accessories:
5 grams of green onion, 5 grams of ginger slices, 10 grams of peppers, 5 grams of millet peppers (those who like to eat spicy can be added to 15 grams), 5 grams of ginger rice, 5 grams of garlic rice
Procedure:
1: First clean the fat intestines, add flour, Boryeong vinegar or balsamic vinegar repeatedly wash 3-4 times, then wash with water and put it into the pot with water, rinse well and then fish out to cool the knife and change it into a hob block for later.
2: Do not use a knife to cut the bean blossoms, too flat the knife edge will make this dish less soulful, directly start to break into small pieces for backup.
3) Cut the millet pepper into 3mm or so rings and set aside. (Color, flavor)
4) Boil water in a pot, add fat sausage, green onion, ginger slices, cooking wine, vinegar (Boryeong vinegar works best), and finally add some old soy sauce color, cook until the fat intestines are tasted and colored, and then fish out the water control and reserve.
5) Add an appropriate amount of oil to the pot, oil temperature 4 layers under the fat intestines and sauté over medium-low heat, (pay attention to the heat not to heat, affect the effect of the dish) Sauté until the fat intestines out of the oil and bulge white bubbles out of the oil control reserve.
6) Leave oil in the pot, according to personal taste, adjust the appropriate amount of watercress sauce, ginger rice, garlic rice, hot pot base, chili festival, peppercorns on low heat and stir-fry, fry until the hot pot material melts the watercress slightly dry and fragrant, add an appropriate amount of water, boil the water for 5 minutes, let the taste fully release out after beating the slag with a fine leak.
7: After the slag is cleaned, add the sautéed fat intestines, boil on high heat and reduce the heat to a medium-low heat for an hour, after an hour, continue to burn the bean blossoms until 20 minutes, and then pour a little water starch into the flavor of the bean blossoms. (Drizzled with water starch is to make the taste of this dish more intense)
8) When the soup is thickened, scoop out and put in a suitable vessel for later, add the appropriate amount of oil to the pot again, the oil temperature is 60% down into the pepper, millet pepper ring, drizzle on the fat sausage, the food is finished.
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