Fat Sausage Potato Pot
Overview
How to cook Fat Sausage Potato Pot at home
Tags
Ingredients
- Angelica dahurica Appropriate amount
- Chicken Essence Appropriate amount
- Chopped green onions Appropriate amount
- Cinnamon Appropriate amount
- Dried chili pepper Appropriate amount
- Fat Changtou 4
- Flour Appropriate amount
- Green pepper rings Appropriate amount
- Huadiao wine Appropriate amount
- Old soy sauce Appropriate amount
- Potatoes Appropriate amount
- Red pepper rings Appropriate amount
- Rock sugar Appropriate amount
- Star anise Appropriate amount
- White buckle Appropriate amount
- White peppercorns Appropriate amount
- fragrant leaves Appropriate amount
- ginger slices Appropriate amount
- grass bandit Appropriate amount
- salt Appropriate amount
Steps
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Put 4 sausage heads into a basin, sprinkle with more flour, knead the flour evenly, scrub the surface of the sausage heads one by one with your hands, and then wash the flour with clean water. After washing, grab the intestine heads and press them with your middle finger and index finger, turn the large intestine over, move it to the faucet, put it in while rinsing, and the intestine will turn over. Add more flour again, knead evenly and rub the inside of the intestines one by one. Wash the flour with water, then add an appropriate amount of salt, and wash each intestine. After washing the salt with water, tear off the excess fat on the surface of the intestines. Do not tear them all.
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Fold the intestine head in half, with the small end in front and the big end in the back. Push your left thumb forward and roll your right hand backward until your left thumb is exposed. Grab the exposed intestine and roll it with your thumb. The intestine will turn over. Then use your middle finger to push the intestine over. In turn, grab the intestine and shake it gently to get it all in. After smoothing, seal the opening of the intestine with a toothpick to prevent the intestine head from escaping.
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Remove the water from the pot and add the intestines. The intestines will swell when the water is boiled. Use a steel drill to pierce each intestine to release the gas and avoid the skin from exploding. After the intestines are boiled, remove them and wash them in cold water for later use.
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Heat a pot, remove an appropriate amount of oil, add chopped green onions and ginger slices and stir-fry until fragrant, then add an appropriate amount of cinnamon bark, star anise, white buckwheat, bay leaves, grass root, white peony root, and dried chili peppers. After the spices are chopped over low heat, add the fat intestines, add an appropriate amount of water, salt, white peppercorns, dark soy sauce, Huadiao wine and rock sugar. Cover the pot, bring to a boil over high heat and simmer for 60 minutes. Turn off the heat and let it cool naturally. After cooling, take out the sausage, remove the toothpicks, and cut the sausage into appropriate lengths.
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Heat the pot, remove appropriate amount of oil, add garlic and scallions and saute until fragrant. After frying until fragrant, add potato cubes and stir-fry evenly. Stir-fry evenly, add the fat intestines, pour in an appropriate amount of brine, then add an appropriate amount of broth to dilute, finally add an appropriate amount of dark soy sauce and salt, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. After 15 minutes, reduce the juice over high heat. When the soup is suitable, add an appropriate amount of green and red pepper rings and chicken essence, stir-fry until the green and red peppers are broken, and it is delicious.
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Finished product pictures
