Roasted carrot sausage

Overview

I have to say that this is a dish with a strong taste, from the craftsmanship to the taste.

Washing the intestines is a big project. Here they are already washed. Put the intestines in a basin, add flour and a little vinegar, rub them repeatedly, and then rinse them with water. This is repeated until the intestines are turned over to wash them thoroughly.
Boil the water in the pot and blanch the water.
The blanched sausage looks more photogenic.
The spices are ready. This dish needs to be seasoned very heavily to suppress the special taste of the sausage, haha. .
Pour oil into the pot, heat it up, put the fat intestines in and stir-fry.
Fry until the surface of the sausage turns yellow, then add two tablespoons of Pixian bean paste, stir-fry until fragrant, and add green onions.
Then add the dried chilies and continue frying.
After frying the fat sausage, pour it into a pressure cooker, add boiling water to cover the fat sausage, and add star anise, kaempferol leaves and green onion segments.
After half an hour, when the pressure in the pressure cooker is released, add the carrots.
Add salt and MSG to the pot. If you don't have a pressure cooker, you can just braise it in a wok, but it will take more time to cook it until soft. This is a dish with a strong taste. Those who like it will like it more, and those who don't like it will dislike it. Haha. Haha. . .