Spiced Sausage
Overview
I was thinking about eating fat sausage last night. There are many people selling fat sausage noodles in Chongqing. Now in the north, it is not easy to buy raw materials or anything else. I asked several butcher shops today and one of them said they had fresh intestines at 2pm. After lunch, despite the cold temperature of about 0 degrees, I walked to buy pig intestines. Because my boyfriend was afraid of spicy food, he didn't make anything spicy, so he made spiced sausages in the evening, and brought a small bag to his sister. The two children ate the sausages with steamed buns. It's a pity that there is no pressure cooker, only an induction cooker, which is not soft enough.
Tags
Ingredients
Steps
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For fresh large intestine, the seller told me not to handle it and just put it in the pot, but I still took it back and washed it several times.
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Place the large intestine in a pot of cold water, add a few star anise, a few peppercorns, and bay leaves, cook for half an hour, and skim off any foam during the cooking process. There were no fragrant leaves or anything like that when I took the photo.
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Take out the cooked large intestine
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The large intestine was cut into small sections with a knife. The temperature was low, and the knife and chopping board were covered with frozen oil
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Put a little oil in the pot. There is a lot of oil in the large intestine. You will see it when you cut it. Add an appropriate amount of white sugar and stir-fry until the sugar color turns out
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Add the large intestine, stir-fry, add onion, ginger, garlic, appropriate amount of salt and stir-fry.
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Add water
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Add the star anise and spice bag (the spices used to cook the braised beef the day before yesterday: star anise, tangerine peel, cinnamon, nutmeg, white coriander, bean curd, bay leaf, cumin) and cook for more than an hour
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Mix some chicken essence, put it in a bowl and sprinkle with chopped green onion
