It's fragrant and spicy, but it's not greasy. How to make griddle fat sausage?

Grilled pork intestines should be the same thing as durian, stinky tofu and snail powder. People who like to eat love it, and people who don't like it can't even stand the smell. And many people can't get through this without eating this dish, because the raw material of this dish is fat intestines, also called pig intestines, which are used by pigs to transport and digest food, so it will have a great taste if it is not handled well.

Today, we will talk about how to make a fat sausage griddle that is fragrant and spicy, elastic but not greasy.

First of all, the ingredients we need to prepare for this dish are: fat sausage, red pepper, green pepper, vegetable oil, red oil, white wine, bean paste, hot sauce, sesame oil, star anise, cinnamon, onion, ginger, garlic, and all kinds of seasonings we use every day. Because the dry pot and fat intestines belong to Sichuan cuisine, dried peppers are definitely indispensable.

Scrape the fat sausage first, then blanch it in a pot with cold water, then pour the white wine into the pot and cook it until the fat sausage is completely cooked, and then take it out. Drain the water after taking it out, cool it a little and cut it into strips about 2.5 cm.

Then prepare the ingredients, remove the green and red peppers and pepper seeds inside, and cut the peppers into rolling blades. Peel garlic, slice ginger, and cut onion into long sections of about 2 cm.

Hot pot cools oil, and the focus here must be fire. After the oil is heated, put it into the processed fat sausage, stir-fry until the water is dry, and then add white wine, edible salt, monosodium glutamate, oil consumption and soy sauce and stir-fry to taste. Finally, pour in the clear soup, and the clear soup will still be boiled over high fire. Then add the octagonal cinnamon and dried peppers, skim off the floating foam after boiling, stew with a young man until the fat intestines are soft and rotten, and finally pick out the octagonal cinnamon and dried peppers inside.

Take the pan again, pour in the red oil and heat it for five minutes. Add garlic, ginger slices, hot sauce and bean paste until fragrant. Then add the stewed fat sausage in front, stir-fry until the fat sausage is slightly burnt, then add the green and red pepper segments, add a little salt and monosodium glutamate to taste, and finally pour a little sesame oil into the dry pot, sprinkle the onion segments on the surface, and take a spicy but not greasy fat sausage dry pot.