Dry pot spicy sausage

Overview

I believe many people are familiar with pig intestines. The cleaning process may be a bit troublesome, especially in winter, but the delicious taste of the finished product is something that many people cannot resist. For example, brine large intestine, stir-fried large intestine, stir-fried large intestine with sauerkraut, spicy fat intestine, etc. Each method has a different taste. The spicy fat intestine made this time has gone through five steps of blanching, boiling, pickling, frying and stir-frying, making the original ordinary large intestine so delicious, spicy and with the unique aroma of large intestine

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken powder
• cinnamon
• cooking wine
• dried chili pepper
• flour
• light soy sauce
• lilac
• onions
• pork intestine
• spicy sauce
• star anise
• white vinegar
• fragrant leaves
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Rinse the pig's large intestine with clean water first, then put it into a large bowl, add an appropriate amount of white vinegar, salt, and cornstarch, rub the inside and outside three times, and then rinse with clean water again

   

2. 2 Put the washed large intestine into the pot, add an appropriate amount of water, a spoonful of cooking wine, pepper and ginger slices and bring to a boil to remove the odor, then serve out

   

3. 3 Appropriate amounts of bay leaves, star anise, cinnamon, dried chili peppers, red peppercorns, and cloves

   

4. 4 Put the blanched large intestine into the pressure cooker together with the spices in step 3, cook until steaming, then turn to low heat and continue cooking for ten minutes

   

5. 5 Take out the cooked large intestine and drain the water

   

6. 6 Cut the drained sausage into sections, add an appropriate amount of salt, light soy sauce, five spice powder, pepper and chicken powder, mix well and marinate for 15 minutes. Add two tablespoons of flour and mix well before frying

   

7. 7 Chop ginger, scallions, and garlic separately, and cut dry chili into sections

   

8. 8 Heat oil in the pot and deep-fry the marinated large intestine over medium heat. Fry the marinated large intestine for the first time to set it, then take it out and let it cool, then put it in the pot and fry again

   

9. 9 This is fried sausage. The advantage of re-frying is that the skin is crispy

   

10. 10 Put some oil in another pan, add ginger, onion, garlic and dried chili and stir-fry over low heat until fragrant, then add a spoonful of spicy sauce and stir-fry

    

11. 11 Put the fried pork intestines into the pan and stir-fry over high heat. Finally, turn off the heat and add some green onions and stir-fry evenly

    

12. 12 Finished product pictures