Stir-fried braised pork sausage
Overview
Cainaiya has previously shared an article documenting the food in the Magic City. Caotou Circle was the most impressive place for Cainaiya. The grass head is actually alfalfa, and the ring is the pig rectum (not the large intestine) combined together. The color of the finished dish is deep red and green, the ring is crispy, soft and cooked, fat but not greasy. It is a dish with strong local characteristics. Maybe it’s because I’m used to the spiciness of marijuana such as Sichuan peppercorns and chili peppers, but the sweet-tasting fat sausage just doesn’t whet my appetite. Cai Cai Wu still likes Chongqing’s spicy and spicy fatty sausage. When it comes to how to eat fat intestines, many Chongqing people will think of Jiuzhuan fat intestines, rotten fat intestines, roasted fat intestines, noodles with fat intestines, and braised fat intestines. The foodie people of Chongqing are dazzled by how to eat greasy pig intestines with great proficiency. It looks like an ordinary sausage, but it becomes colorful because of the love of foodies. There is nothing foodies can’t eat, only things they can’t figure out how to eat. Eating creates the art of cooking and every gourmet. Cai Caiwu's love for fat intestines originated from a bowl of fat intestine noodles. Chongqing's noodles are famous for their steamed noodles (an auxiliary ingredient on noodles). The fat intestine noodles have to be regarded as the noodles worth mentioning among the small noodles. The stewed fat intestines are oily but not greasy. When you take a bite, the fat intestines soaked in the soup are chewy and the fragrance fills your lips and teeth. The stir-fried braised pork sausage shared by Caicaiwu today adds the taste of braised pork sausage to the stir-fried pork sausage. Yesterday, I made a pot of braised pork sausage for my family and it just came in handy today. A refreshing stir-fried braised pork sausage was born. Although the temperature outside is nearly 40 degrees, it does not affect the mood of cooking or eating at all, because life is about eating every meal well.
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Ingredients
Steps
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Prepare the raw materials in advance and marinate the sausage in advance
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Cut the braised pork sausage into hob pieces; cut the green pepper into oblique blades; cut the dried chili pepper and green onion into sections; cut the ginger and garlic into slices and set aside
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Pour oil into the pot and heat it to 60-70%. Add the dried Sichuan peppercorns, star anise, scallions, dried chili peppers, ginger slices, and garlic slices to the pot and sauté until fragrant, then add the bean paste and stir-fry until the red oil comes out
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Pour oil into the pot and heat it to 60-70%. Add the dried Sichuan peppercorns, star anise, scallions, dried chili peppers, ginger slices, and garlic slices to the pot and sauté until fragrant, then add the bean paste and stir-fry until the red oil comes out
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Sprinkle sugar to taste before serving (because the braised pork sausage has a salty taste and the bean paste is also salty, so there is no need to add salt)
