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The marinated large intestine is changed into a knife segment, the paste is hung with a ratio of 1:1 between flour and starch, and it is fried in a 60% hot oil pan to form and fished out.
Leave oil in the pan, add green onion, ginger, minced garlic, sauté until fragrant, add two spoonfuls of water, add the fried intestine, add dark soy sauce, soy sauce, cooking wine, vinegar, salt, sugar, pepper to taste. After the seasoning is fully dissolved, add the green, red, diamond-shaped, cut into strips, collect the juice, and when the juice is thick, it comes out of the pot. Original intestinal braised method: The pre-treatment method is the same as the frying method, and the difference is that the coloring timing is different. The braised original sausage should be colored, and the color used in the fried sausage at this stage does not affect the color of the last dish. When cutting, add shallots, shredded ginger, garlic slices, dried chili peppers (no chili peppers can be used), add the sautéed sausage segments, seasoning: soy sauce, cooking wine, salt, sugar, pepper, dissolve in the seasoning, sprinkle with minced garlic, hook a little water starch, drizzle with a little oil out of the pot.
