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"Dry pot fat sausage" is a traditional famous dish, popular in Hunan, Hubei, Jiangxi, Sichuan, Chongqing and other places. Fat intestines are strong, and the dishes are made with delicious red and bright colors, soft and rotten flesh, and delicious taste. Quite tempting, can be called "rice killer".
Well, without further ado, let's get started!
Step 1: Prepare the ingredients
1. Fat intestines, cut into hob pieces with a knife and place in the basin.
2. Prepare the red pepper and cut the red pepper into circles. Prepare half a green pepper and also cut into circles.
3. Prepare half an onion, cut into strips with a knife, pad on the bottom of the prepared dry pot, and grab the onion shreds by hand. (A few drops of vegetable oil can be dripped on the wall of the dry pot to prevent the paste from being eaten)
4. Prepare the shallots, ginger and garlic, cut into slices and dried red peppers, and set aside in a bowl.
Step 2: Start making
1. Add water to the pot, pour a spoonful of cooking wine, and blanch the cut fat intestines. (Purpose: to remove flatulence from the fat intestine)
2. After the water comes to a boil, cook for about a minute, use a spoon to beat the foam on the water surface, and fish out the water control.
3. Add vegetable oil to the pot, when the oil is 60% hot (slightly smokey), pour in the blanched fat intestines and fry in the oil pan for 20 seconds.
4. Pour in the chopped green and red pepper strips, wait for about 2 seconds, and fish out the oil together. (Fried fat sausages are to fry out the oil inside, eat more vigorously)
Fat intestines are processed
Step 3: Seasoning
1. Leave oil at the bottom of the pot, grab a handful of peppercorns, then pour in the chopped green onion, ginger, garlic and dried red peppers to burst the aroma.
2. Then add a spoonful of chili sauce and old dry mother chili oil and sauté together to create the aroma.
3. Add a little water afterwards, pour in the fat sausage and green and red pepper, add chicken essence, sugar and pepper, stir-fry over high heat to make the seasoning.
4. After stir-frying for a while, add a spoonful of balsamic vinegar, a spoonful of cooking wine and stir-fry, when out of the pan, drizzle a little red oil, sprinkle with green onion and sesame seeds.
Well, this dry pot fat sausage is done!
Ah Fei had something to say:
The fat intestines are bought back in the supermarket of life, and others have already processed the fully cooked fat intestines. (It is not recommended to buy raw if it is made at home)
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