1. Braised fat sausage
Accessories: shiitake mushrooms (fresh) (25 g), magnolia slices (25 g)
Seasoning: rice wine (10 g), green onion (100 g), monosodium glutamate (1 g), ginger (5 g), starch (broad beans) (8 g), lard (30 g), salt (5 g), peanut oil (50 g), soy sauce (30 g), vinegar (30 g)
steps:
1. Put the wok on high heat, boil the appropriate amount of water, put in the fat intestines and cook for 2 minutes, take it out, rinse it with water;
2. Boil the pork intestines in another water, simmer the pork intestines in a pot again until they are eight ripe, take out and dry them slightly, dry them with a clean cloth, remove the grease and put them into a bowl, and marinate 25 grams of soy sauce into the taste;
3. Put the wok on the high heat, pour peanut oil, burn until it is 70% hot, put the fat intestines under the pot, stir with a spatula while frying, fish out when the fat intestines are golden brown, and drain the oil;
4. Cut the oiled fat intestines into 0.3 cm thick elephant-shaped intestinal circles;
5. Place the wok on high heat, cook the lard, sauté the green onion sections slightly, add rice wine, minced ginger, 100 ml of pork broth, shiitake mushrooms, magnolia slices, soy sauce, fine salt and fat intestines, that is, cook the pot on a low heat for 5 minutes, then move the pot to the high heat and burn for 1 minute, add MSG, use wet starch to outline, pour in the cooked lard and serve on the plate.
Second, stir-fry fat sausage:
Accessories: sauerkraut Ginger 1 small piece Garlic 5 cloves green and red pepper to taste
Seasoning: 2 teaspoons salt 4 teaspoons sugar
1, the large intestine and sweet potato powder with salt washed, and then cut well;
2, add some salt and chicken essence, sweet potato powder and ginger to the cut fat for a while;
3, heat the oil in the pot, first fry the sauerkraut and green pepper, red and green pepper for a while, and then enlarge the intestines and fry together;
4, the pot lid can be stuffy for a while, do not fry for too long, otherwise it is old, it will not be crisp.
Third, fattening the intestines
Accessories: 50 grams of fresh peas, 50 grams of net winter shoots, 30 grams of water fungus, 1 tbsp minced ginger.
Seasoning: 200 g sesame oil, 5 tbsp soy sauce, 2 tbsp dry starch, 2 tbsp water starch, a pinch of sugar, a little MSG, 1 bowl of mushroom soup.
1: Cut the fat intestines into 1 cm wide diagonal segments, put them in a large bowl, add soy sauce and mix well and marinate for 10 minutes. Dip a layer of dry starch into it to adhere evenly. Wash the fungus and cut the large pieces a little smaller. Wash the winter shoots, cut them into thin slices, and blanch them with boiling water with the peas until cooked.
2: Pour sesame oil into a wok, heat over high heat until 70% to 80%, fry the fat intestines until golden brown, pour into a colander and drain the oil.
3: Put sugar, monosodium glutamate, soy sauce, water starch and mushroom soup into a bowl and mix it into a thin sauce.
4, put sesame oil in the wok, burn on the high heat to 70% to 80% heat, add ginger minced to fry out the aroma and then put in winter shoots, peas, wood ear fungus sauté a few times, cook into the sauce, stir-fry evenly, and then add the fried fat intestines, quickly stir-fry a few times, after wrapping the sauce, drip sesame oil.
Fourth, dry pot fat intestines:
Accessories: red and green peppers, 30 g each,
Seasoning: vegetable oil 50 g, red oil 50 g, salt 2 g, monosodium glutamate 3 g, oyster sauce 3 g, soy sauce 5 g, liquor 40 g, bean paste 20 g, spicy sauce 15 g, sesame oil 3 g, star anise, cinnamon 8 g each, green onion 5 g, ginger 15 g, garlic 10 g, whole dried pepper 25 g, fresh soup 500 g
(1) Scrape the fat intestines clean, put them in a pot of cold water, add white wine and cook until cooked thoroughly, drain the water, let it cool and cut into strips that are 2.5 cm long and 1 cm wide; green and red peppers are cut into hob pieces, garlic is removed, green onion is cut into 2 cm long segments, and ginger sliced.
(2) Put the pot on the high heat, put in the vegetable oil, heat it and put in the fat intestine, fry [1] dry water, add white wine, salt, monosodium glutamate, oyster sauce, soy sauce and stir-fry into the flavor, then add fresh soup, star anise, cinnamon, whole dried pepper, after boiling over high heat, skim off the foam, turn to low heat and simmer until the fat intestine is soft and rotten, and then select the star anise, cinnamon and whole dried pepper.
(3) Put the pot on the high heat, put in the red oil and burn until 50% hot, stir-fry the garlic and ginger slices, put the hot sauce, watercress sauce and fry it, pour in the stewed fat sausage and green and red pepper pieces, add fine salt, monosodium glutamate, stir-fry, drizzle sesame oil, sprinkle onions, put it into a dry pot, and serve with an alcohol stove.
5. Pepper fat intestines:
Ingredients: 50 g of garlic, pepper to taste, ginger 50 g
Seasoning: vegetable oil 100 g, cooking wine 15 g, soy sauce 10 g, water starch 10 g, pepper 5 g, refined salt 1 g, monosodium glutamate 1 g
(1) Cut the fat intestines from the middle, cut into sections, put them into a pot of boiling water and cook thoroughly, fish out the net water control; slice the peppers; peel the garlic and cut into small pieces.
(2) Heat the vegetable oil, fry the fat intestines and peppers at the same time, fish out; fry the minced pesto in the remaining oil, cook the cooking wine and soy sauce, put the fat intestines, peppers, salt, monosodium glutamate, pepper and a little boiling water into the pot, boil, water starch hook, cook.