Fat intestines, many people love and hate it, in the history of the development of Hunan Hunan cuisine, fat intestines have always been loved by chefs and the public, and the way of eating is also ever-changing.
The method of fat intestines is also endless, fried, steamed, fried, etc., today I introduce you to a simple and easy to learn home-cooked fat sausage, the taste is very good.
Prepare 1000 grams of fresh fat intestines, blanch them, wash them, remove excess fat oil inside the fat intestines, and set aside
Prepare a pressure cooker, under the fat sausage, cooking wine, ginger and shallots, star anise, cinnamon, fragrant leaves, add water and press on high heat for 10 minutes
Prepare a fresh peeled pork head, add ginger, water, cooking wine, press on a pressure cooker for 20 minutes, press well to remove the bone meat and set aside
Press the fat intestines 150 grams, cut the hob pieces, cut the bone meat and cut the hob pieces for later
Below prepare the accessories, evergreen pepper segments, garlic seeds, a bag of Tsuyamaguchi Fuku sauerkraut
Cook the rapeseed oil, remove the bone meat under the fat intestine, stir-fry, add ginger and garlic seeds, and continue to stir-fry.
Under evergreen chili peppers, 5 grams of salt, 5 grams of chicken essence of monosodium glutamate, oyster sauce, chili sauce, pepper, stir-fry
Add beer, a little broth, season the old sauce, simmer for two minutes, add lard and collect the juice over high heat
Prepare a white casserole dish, serve with a plate of Tsuyamaguchi Fukushi sauerkraut, serve on the fire, and serve a good dish
The color of the dish is bright, the soup is golden, the taste is delicious, the operation is up, the heat is very critical, and the juice should pay attention to the color and concentration.
I am Aaron like my sharing, please give me a like comment to discuss it
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