Dry pot fat sausage is a traditional famous dish, which is more popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat intestines are full of strength, the color is delicious, the color is bright red, the texture is soft and rotten, the taste is fresh and fragrant, and the aftertaste is long. The taste is quite seductive, not old and tender, spicy and fragrant, super addictive, and definitely the killer of rice.
<h1 class="pgc-h-arrow-right" data-track="12" > Ingredients: fat sausage 1000 g, red and green pepper, 30 g each, vegetable oil 50 g, red oil 50 g, refined salt 2 g, monosodium glutamate 3 g, oyster sauce 3 g, soy sauce 5 g, liquor 40 g, watercress sauce 20 g, spicy sauce 15 g, sesame oil 3 g, star anise, cinnamon 8 g each, green onion 5 g, ginger 15 g, garlic 10 g, whole dried pepper 25 g, fresh soup 500 g. </h1>
<h1 class="pgc-h-arrow-right" data-track="21" > ready to start making! </h1>
1. Wash the purchased pig intestines repeatedly with flour and vinegar, and rinse them several times with water. Cut into small pieces and set aside.
2: Put the large intestine in a pot of cold water. Pour in 2 tablespoons of white wine or cooking wine.
3: Add a few white onion strips and ginger slices and cook for 20 minutes on high heat. Remove and set aside.
4: Prepare side dishes, wash the green peppers, cucumbers, bamboo shoots and carrots and set aside.
5. Seasoning: shallots, garlic, ginger, peppercorns, dried peppers, pickled ginger, pickled chili peppers.
6: Put oil in the pot, throw 10 peppercorns into the cold oil, slowly stir-fry until fragrant, then add shallots, garlic, ginger shreds, dried chili peppers, soaked ginger shreds, and pickled chili peppers to continue sautéing.
7, the flavor of the seasoning stir-fry out, pour into the large intestine, adjust a spoonful of oyster sauce, a spoonful of dark soy sauce, color and stir-fry well, put some salt, a spoonful of sugar.
8: Pour in boiling water, submerge 1/2 of the ingredients, turn well, cover the pot, simmer until the juice dries, first add green peppers, carrots, celery and other vegetables.
9, then add cucumbers, green shoots and other relatively cooked vegetables, stir-fry a few times, add a little MSG. Turn off the heat.
10, a plate of bright red color, delicious taste of dry pot fat sausage can be put on the plate.
<h1 class="pgc-h-arrow-right" data-track="20" > cooking tips:</h1>
1. Do not remove the fat oil in the fat intestine, the fat intestine is delicious or not depends on it.
2. The fat intestines should be simmered until the oil comes out, before it can be simmered in fresh soup, otherwise the aroma will be greatly reduced.
<h1 class="pgc-h-arrow-right" data-track="26" > nutritional value</h1>
Pigs have a cold intestinal tract and sweet taste; there is a role in moisturizing the intestines, going to the scorched wind and heat, and stopping the number of urine.
The use of pig large intestine to treat large intestinal lesions, has the effect of moisturizing the intestines and curing dryness, regulating blood diarrhea and visceral toxicity, ancient physicians often used for hemorrhoids, fecal bleeding or blood diarrhea. For example, the pig dirty pills in "Ren Zhai Zhi Fang" and "Miracle Cure", and the shell pills in "Materia Medica Meng zhen" are all famous recipes for the treatment of rectal lesions, of which the pig intestine is used.
The food is tasteless, and the palatable is precious.