<h1 class="pgc-h-arrow-right" > marinated sausage</h1>
Ingredients & Ingredients:
500 grams of pig intestine, 500 grams of pig intestine, 15 grams of salt, 2 grams of balsamic vinegar, appropriate amount of old brine soup, 2 grams of peppercorns, 2 grams of cumin, 1 star anise, white root, galangal, cloves, cinnamon, thyme, thyme, grass fruit, nutmeg, grass curd, tangerine peel, white nutmeg
method:
Turn the large and small intestines over, rub and wash them repeatedly with salt, balsamic vinegar and corn starch until there is no odor, then put the small intestine into the large intestine, pack tightly, and blanch in boiling water
The old brine soup is put on the fire and boiled, then the ingredients are packed, salt and blanched intestines, the high heat is boiled and turned to low heat, and the intestines are continuously degassed with bamboo skewers, and fished out for about 4 hours to cool
Slice or piece with a top knife, place on a plate, and serve with a garlic balsamic balsamic oil sauce
< h1 class= "pgc-h-arrow-right" > fried shrimp segments</h1>
8 prawns, broth, green onion, ginger, salt, sugar
The prawns cut off their whiskers, remove the shrimp line, sandbags, head and tail, and change the body into three sections
Cut the back of the body to two-thirds, soak the tail in 20% salt water for 15 minutes, and remove the dried water
Sauté shredded chives and ginger, add shrimp heads and fry until golden red, add broth and cook until shrimp oil, add salt and sugar to taste
Put in the oil in another pot, fry the shrimp body and tail to make the skin crisp, fish out the oil control, and put it into the shrimp head pot to repeatedly collect the juice
<h1 class= "pgc-h-arrow-right" > eight-banded fish burst liver tip</h1>
250 grams of pork liver, 200 grams of eight-striped fish, 30 grams of garlic moss, 5 pieces of fungus, 1 gram of soy sauce, 5 grams of oyster sauce, 15 grams of rice vinegar, 3 grams of monosodium glutamate, 10 grams of cooking wine, 5 grams of sugar, water starch, green onion, ginger and garlic
Cut the pork liver into willow leaves and add a little salt and starch to sizing
Whisk the eight-striped fish with salt and rinse off the salt with water
Fry chives, ginger and garlic in the bottom oil of the pot, add the main and auxiliary ingredients, spices, stir-fry and stir-fry, and pour sesame oil out of the pot