The dry pot is full of fat intestines, the color is delicious, the color is red and bright, the texture is soft and rotten, the taste is fresh and fragrant, and the aftertaste is long. The taste is quite tempting, spicy and fragrant, super enjoyable, autumn and winter, fat sausage dishes are particularly popular, a plate of fat intestines, a bowl of rice, and a little wine, has been able to make people eat with relish.
by Sha Xiaoyuan 【Official Certified Master of Bean Fruit Cuisine】
Fat intestines 250 g
3 green peppers
Millet spicy 3 pcs
Potatoes half a pc
1/3 onion
Fungus 30 g
1 coriander
5 dried chili peppers
Peppercorns 10-20 pcs
7 cloves of garlic
Ginger 3 tablets
Very fresh soy sauce 30 g
Soy sauce 10 g
Salt to taste
Chicken essence to taste
A little sugar
A little white sesame seeds
Cooking wine 15 g
1. Prepare the ingredients. The fat intestines are cooked, and the fungus is soaked in advance and fried in boiling water and drained with water for later.
2: Cut the cooked fat intestine into sections.
3: Cut the green onion into small pieces, slice the ginger, slice the garlic in two, wash and cut the dried chili peppers into small pieces.
4: Wash and chop the parsley and set aside.
5: Cut the onion into a hob. Sauté the intestines until oil comes out
6: Wash and peel the potatoes and cut into thick slices of about 5mm.
7: Green pepper, millet spicy after washing, cut into sections with a slashing knife.
8: The appropriate amount of oil in the pot, a little more than usual stir-fry, under the potato chips on a low heat and slow frying.
9: Fry until both sides are slightly charred, then drain the oil and set aside.
10: Fry the onion in oil and set aside.
11, then add the fried water of the fungus to fry (the fungus blanched water is to make the oil less likely to explode after the frying pan, to prevent burns).
12: Add green and red pepper and sauté it to drain the oil and set aside.
13: Leave an appropriate amount of oil in the pot, add the onion, ginger, garlic, dried peppercorns and peppercorns to burst the aroma.
14. Then add the fat intestine.
15, add a spoonful of cooking wine, two spoonfuls of very fresh soy sauce, a spoonful of dark soy sauce, an appropriate amount of salt chicken essence and sugar (you can adjust the amount of various seasonings according to your own taste).
16: Stir-fry over high heat until the fat intestines are colored, and the soup is basically dried.
17: Add a variety of fried side dishes.
18: Stir-fry evenly.
19: Sprinkle chopped coriander and white sesame seeds with Titian.
20, a plate of bright red color, delicious taste of dry pot fat sausage can be put on the plate.
21, each section of fat intestines are soaked with spicy soup, eating the spicy that is surrounded by aroma in the mouth, eating into the mouth is accompanied by the spicy of the fat intestines, and occasionally sandwiching one or two pieces of onion fungus to clear the mouth. That's the taste! Don't be too lazy!
1. Side dishes can be added at will according to personal taste, when frying due to the different times of frying, it should be fried separately. 2. Be sure to prepare enough staple food, too much food.
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