Dry fried sausage is a famous dish of Han nationality. It belongs to Sichuan cuisine. The main ingredients are sausage, green onion, ginger, green pepper / sweet pepper, etc. it has deep red color, tough and spicy flavor. It is spicy, slightly sweet, fragrant and appetizing.

Ingredients

intestine
Sea pepper with dregs
Onion Festival
Tsaokuo
Star anise
Cardamom
chinese cinnamon
Sichuan Pepper
Ginger slices
Cooking wine
salt
monosodium glutamate
Chicken essence

Directions

Step 1
The steps are as follows: 1. Remove the oil from the sausage, put it into a basin, and knead it repeatedly with flour and white vinegar until the dirt on the sausage is cleaned. Add water to the pot, put in the cleaned large intestine, add cooking wine and ginger slices, boil until boiling, blanch and remove;

Step 2
2. Add onion, ginger slices, star anise, cinnamon, cardamom, caokuo, Zanthoxylum, cooking wine, etc. into the pot, add water, bring to a boil over high heat, add blanching water, then add fat intestines, and boil over low heat for 30 minutes;

Step 3
Take out and cool, then cut into rhombus and set aside

Step 4
Sea pepper with dregs

Step 5
Add oil to the frying pan until it is 60% hot. Add ginger and garlic slices and deep fry until golden. Add the cut sausage and stir fry over low heat

Step 6
Stir the fat intestines until the epidermis turns yellow

Step 7
Stir fried bean paste

Step 8
Dried sea pepper Festival, Chinese prickly ash and stir fried erjingtiao sea pepper, stir fried sea pepper flavor

Step 9
Stir fry with sea pepper

Step 10
Adjust the taste