The dry sausage is really delicious, and the detailed method will teach you, the outside is charred and fragrant and the inside is tender, and there is no fishy smell

The dry sausage is really delicious, and the detailed method will teach you, the outside is charred and fragrant and the inside is tender, and there is no fishy smell.

 

【Dry sausage】

1. Ingredients: appropriate amount of fat sausage, 1 handful of celery, 3 pieces of ginger, 3 cloves of garlic, appropriate amount of chives, 2 star anise, 2 bay leaves, a little pepper granules, an appropriate amount of dried chili pepper, 1 grass fruit, 1 piece of cinnamon, 2 spoons of starch, appropriate amount of cooking wine, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 2 spoons of white vinegar, a little sugar, an appropriate amount of salt, and an appropriate amount of cooking oil.

Second, the practice of dry sausage:

1. Prepare all the ingredients, buy the fat sausage home, and be sure to clean it. Put in 2 tablespoons of white vinegar and 2 tablespoons of salt, and then scrub the fat sausage constantly. Then rinse with water, then turn the fat intestine over, add 2 spoons of starch, and continue to scratch and wash. Starch has a good adsorption effect, which can adsorb out the dirt in the fat intestine. There is a lot of fat in the fat intestine, don't go too clean, leave a little left, so that not only the taste is more moisturizing, but if the fat is gone, it will taste very shriveled, and it will have a bitter taste. Put the cleaned fat intestines into the pot first, add enough water, then put in 1 green onion knot, a few slices of ginger, 1 spoon of cooking wine, blanch the fat intestines first, after the water boils, skim off the surface foam, and then continue to cook for 5 minutes, and then take out the fat intestines and clean them. Start the pot again, put the cleaned fat intestines in, then put in enough water, then put in 2 star anise, 2 bay leaves, a little pepper granules, a few dried chili peppers, 1 grass fruit, 1 cinnamon. Then tie a green onion knot, cut a few slices of ginger and put it in, add 2 tablespoons of cooking wine to remove the smell, 1 tablespoon of dark soy sauce to color, stir well. Cover the pot, boil the heat first, turn the water to low heat after boiling, and continue to cook for 1 hour until the fat sausage is soft and rotten.

2. Take advantage of this time, let's prepare the ingredients, 1 handful of dried chili peppers first cut into small pieces, and put them in a bowl. Add 1 small handful of peppercorn granules, and then add enough water to soak them, so that it is not easy to fry and bitter when stir-frying. Wash the celery, also cut into small pieces and place on a plate. Slice the ginger and garlic into slices and place on a plate. Cut the white of the shallots into small pieces and put them in the ginger and garlic slices, and cut the remaining green onion leaves into pieces and put them in a separate bowl.

3. When the time is up, take out the boiled fat sausage and put it on a plate to cool. Cut the cooled sausage into small pieces with a knife and put it on a plate for later use.

4. Heat the pot first, then add an appropriate amount of cooking oil, and then pour the fat intestines cut into sections into the pot. Stir-fry the fat sausages over medium heat until the skin is crispy.

5. At this time, pour in the ginger, garlic, and green onions, and continue to fry until fragrant. Then take out the dried chili peppers and peppercorns, pour them into the pot, and continue to stir-fry until they are fragrant. After stir-frying, pour the celery segments into the fat intestine and continue to stir-fry evenly. After stir-frying well, turn down the heat to low heat and start seasoning, add a little salt, a little sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and continue to stir-fry evenly. Put the green onion leaves into the pot before cooking, continue to stir-fry evenly, and stir-fry until the celery is broken.

6. After boiling soft and rotten, come to burst the fat sausage, such a fat sausage tastes burnt and fragrant on the outside, soft and rotten on the inside, and the more you chew, the more fragrant it is. You don't need too many ingredients, and a simple stir-fry can make the fat sausage delicious.

Tips:

 When washing fat sausages, don't pull out the fat in it too cleanly, it won't taste fragrant. When the fat intestines are fried, don't fry them directly, the fat intestines that are stir-fried are tasteless, and they are tough and chewy.