Teach the authentic method of dry sautéing fat sausage, the taste is crispy and spicy, and the more you eat it, the more flavorful it becomes

Dried fat sausage is a famous local dish made with fat sausage, which belongs to Sichuan cuisine. With the color of crimson red, tendons and spicy and other taste characteristics, today to teach you to make a crisp spicy, chewy, lips and teeth left fragrant dry sautéed fat intestines, still waiting for what, hurry to collect!

Ingredients: pork intestine, garlic seedlings, dried red pepper, peppercorns, ginger, garlic, cooking wine, soy sauce, sugar, white wine, green onion, brine packet

method:

1. Prepare all the ingredients, wash and set aside

2, fat intestines washed, cold water under the pot, put in the appropriate amount of cooking wine and white wine, boiled for 10 minutes after fishing out and washed;

3, add water to the pot, add brine package, add salt, soy sauce, cooking wine, fat intestines into the pot and cook for about 30 minutes;

4. Slice the green garlic obliquely, cut the garlic leaves into sections, chop the onion, ginger and garlic, and cut the dried pepper obliquely into small pieces;

5, the marinated fat intestines are fished out to cool, and the fat intestines are cut into small pieces;

6, put the oil in the hot pot, pour the fat intestines into the pot, sauté the oil, fry until the surface is dry and yellow, fish out the drained oil and set aside;

7: Leave the bottom oil in the pot, pour in the dried peppercorns and dried peppers and slowly stir-fry until fragrant, then add the green onion, ginger and garlic to fry the aroma;

8: Pour in the sautéed fat sausages and cooking wine, stir-fry the soy sauce evenly, add garlic sprouts and white sugar and stir-fry for a while;

9: Finally, add garlic leaves, salt and chicken essence and stir-fry well.