Sichuan cuisine chicken soup lao tan sauerkraut braised fat sausage

Hello everyone! Welcome to read the article of Da Dong Cooking, in the process of writing with your company and recognition, is the greatest support for me! Thank you for having you all the way, today we will share a chicken soup old altar sauerkraut braised fat sausage

Chicken soup old altar sauerkraut braised fat sausage

Fat intestines have the effect of moisturizing the lungs, replenishing deficiency, quenching thirst and stopping bleeding, this dish is soft and sticky, chicken soup is delicious, sour and spicy and delicious

Production process

One. Chicken soup: Choose chicken rack, pork skin, old chicken, ham and simmer for 4 hours

Fat intestines: add a little salt, scrub the flour, put it in a small bucket and add a little ginger, green onion, peppercorns, dried pepper segments, cooking wine, put in the bottom flavor to stew and fish out, change to a strip for later

Sauerkraut: Wash the old sauerkraut and cut into sections for later

Two. Heat the pot with a little lard, rapeseed oil, sauerkraut strips, green onions, pickled pepper knots, wild peppercorns, pickled ginger and garlic and simmer, add the boiled chicken broth, simmer for 25 minutes on low heat to make the sauerkraut taste out, then add fat intestines, add a little pepper, chicken essence and a little white vinegar to taste out of the pot

Three. Heat the oil until 80% heat, add the green and red pepper rings and pour incense on the dish to serve

A very appetizing chicken soup lao tan sauerkraut braised fat sausage is completed

Finally, thank you for reading, I am Da Dong Cooking, in the future creation I will continue to work hard to write more quality articles, if you feel that Da Dong Cooking articles have some inspiration for you can pay attention to me, convenient for future reference, thank you