Chengdu street food: Maojiezi fat sausage powder

Speaking of street food in Chengdu, it is necessary to mention a bowl of hot mushroom fat intestine powder every morning. The knotted pig intestines are knotted, the soup is the soup of boiling fat intestines, and the powder is sweet potato flour. The special aroma of fat intestines and the soft texture of sweet potato flour, coupled with the unique spicy taste of Chengdu, have created the status of maojiezi fat intestine powder in Chengdu street food culture. After a bowl of belly, the vitality of the whole early morning seems to be mobilized, and the work of the people of Chengdu for a day begins.

The practice of the knots seems simple, it should be noted that you must first blanch the powder intestines with boiling water, otherwise the residual blood foam will affect the appearance and pure taste, this process only takes 3-4 minutes, but can not be skipped. This is followed by marinating, which requires rubbing by hand to make the flavor blend faster and more evenly, preferably in fifteen minutes or ten minutes. Finally, knot, cut into sections, and the knots can be put down.

As the soup pot boils, the cooked knots come out of the bottom of the pot one by one, so it is called the knots. The master chef who puts the sweet potato flour in a pot is blanched and placed in a sea bowl with a good base, plus bean sprouts and other side dishes, and a bowl of painstakingly crafted and evocative bump fat intestine powder is freshly baked.