Dry pot sausage

Overview

Sichuan Cuisine

Tags

• hot dishes
• dried chili pepper
• garlic
• ginger
• green and red pepper
• liquor
• pixian doubanjiang
• pork intestine
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare an appropriate amount of green and red peppers and chili peppers, wash the pig intestines, put cold water, ginger slices, and a spoonful of white wine into the pot, cook for 20 minutes, remove and rinse several times, and cut into 2-meter sections

   

2. 2 Put cold oil in the pot, add garlic cloves, Chaotian pepper, and Pixian bean paste, stir-fry the red oil over low heat, then pour in the fat intestines and stir-fry over high heat

   

3. 3 Pour in soy sauce, sugar, salt, and chicken essence, and stir-fry over high heat for 5 minutes. Do not fry for too long, as the fat intestines will become old and hard to bite.

   

4. 4 Add green and red peppers, stir-fry slightly, and remove from the pan