A fire in the Year of the Monkey [Spicy Nine-turn Fat Sausage]

Overview

How to cook A fire in the Year of the Monkey [Spicy Nine-turn Fat Sausage] at home

Tags

• hot dishes
• old man
• sichuan cuisine
• summer recipes
• dinner
• famous dishes
• angelica dahurica
• cao kou
• cinnamon
• dried chili pepper
• fat intestine
• ginger slices
• green onions
• pepper
• star anise
• white buckle
• zanthoxylum bungeanum
• fragrant leaves

Ingredients

Steps

1. 1 Clean the surface of the large intestine, sprinkle it with flour, rub it vigorously with your hands, then rub it with your hands, and use running water to clean the large intestine;

   

2. 2 Grasp the head of the intestine, push it with your middle and index fingers, turn over the large intestine, insert a small part of the large intestine, move it to the faucet, rinse with water, the large intestine will naturally slide in, shake it while lifting, and the large intestine will turn over easily;

   

3. 3 Remove the fat in the large intestine, wash the inside of the large intestine with flour again, wash the flour with running water, and drain the water;

   

4. 4 Sprinkle more salt, knead it evenly with your hands, scrub them one by one, and then rinse them with water;

   

5. 5 After washing, use scissors to cut the intestines in the middle. Take a section and fold it in half, with the small end in front and the big end behind. Push the thumb of your left hand forward and push the right hand backward until the thumb is exposed. Grab the leaking intestines, pull out your thumb, and rub it along. Then use your middle finger to push the intestines out. In turn, grab the intestines and shake it gently, and it will go in;

   

6. 6 After smoothing, use toothpicks to hold them together to prevent them from slipping during processing. Remove the water from the pot, put in the sausages and boil over high heat for 10 minutes. Use a steel drill to pierce each sausage to release air bubbles. Boil for another 15 minutes, take it out and wash it in cold water and set aside;

   

7. 7 Set aside an appropriate amount of each spice. Remove oil from the pan and heat it up. Wet the spices and stir-fry until fragrant. Add enough water, add the sausage, and add an appropriate amount of salt and white pepper;

   

8. 8 Add appropriate amount of green onions, ginger slices, dark soy sauce, and rice wine and cover the pot;

   

9. 9 Bring to a boil over high heat, then reduce to low heat and simmer for 90 minutes. After simmering, turn off the heat, take out the fish, pull out the toothpicks and cool down, cut the sausage into even sections; bring the brine to a boil again, pour in the sausage sections, turn off the heat, cover the pot and soak for 2 hours;

   

10. 10 Remove more oil from the pot and heat it to 60% heat. Pour in the fat intestine sections. After the fat intestine sections are colored, quickly remove them and set aside. Remove the oil from the pan and heat it up. Pour in the wet chili peppers and peppercorns. Stir-fry the chili peppers and horse feet to dry them out and stir-fry until fragrant;

    

11. 11 Pour in the fat intestines, stir-fried peanuts, then stir-fried white sesame seeds, add an appropriate amount of chicken essence and chopped green onion, stir-fry over high heat and serve.

    

12. 12 Finished product pictures