Fat intestines, like durian and stinky tofu, are very controversial. Some people can't accept the name, and some people like it very much. I belong to the kind of people I like very much, whether it is braised or brine, I can't get tired of eating, and today I share with you a Sichuan cuisine method: hot fat sausage. The key points are: the whole fire + heavy material.
This dish is very popular in the street restaurants in the streets of Sichuan, and the most authentic taste is also these small restaurants. I fell in love with it once, and then I tried it at home many times, and finally found the taste of crisp caramel.
Ingredients: Fatty sausage, dried chili pepper segments, green pepper, corn starch, peppercorn granules, ginger garlic, salt, bean paste, garlic sprouts or green onions
method:
1. Add sugar or flour to the fat intestines and knead them repeatedly.
2. Cook in cold water for 20 minutes, add cooking wine, green onion knots, etc. to the pot.
3. Scoop up the fat intestines and cut them into sections, sprinkle in two spoonfuls of corn starch and mix well, so that each piece is stained.
4. Slice the ginger and garlic, cut the pepper into sections and set aside, and cut the garlic seedlings or green onion into sections
5. Put oil in a hot pan, put more oil, fry the fat intestines, fry until the surface is slightly browned, and the spatula has a crisp and crisp feeling. Take the plate separately and wait for the secondary processing.
6. Add dried red peppercorns and peppercorns, watercress paste, ginger slices, ginger slices, and sauté together for 1 minute.
7. When the aroma is diffused, add the fat sausage and garlic seedlings that have been fried before, and quickly fry for 30 seconds to make it very flavorful.
8. Season and plate.
Precautions: This dish is high in cholesterol, heavy in oil and heavy in materials, and should not be eaten frequently.