How many steps does it take to make fat sausage noodles at home? Does the fat sausage need curing?

Pork sausage noodles have a special position in Chongqing noodles! Basically, every small noodle restaurant in Chongqing has its figure!

The most correct way to eat fat sausage noodles is to pour the cooked fat sausage soup and fat sausage on the cooked noodles, then sprinkle with chopped green onion and coriander for fragrance. Old foodies usually pour proper amount of old vinegar into the bowl according to their own tastes, so as to reconcile the dryness and spicy of noodles and increase the umami taste of noodles. The taste is really sour and spicy! It tastes so good that it explodes!

A bowl of good sausage noodles needs the following ingredients!

Delicious noodles! Generally, alkaline noodles are the mainstay, and some stores are still customizing egg noodles! Keep the noodles hard and elastic!

A bowl of good soup! A bowl of noodles must be matched with a bowl of good soup to achieve the best effect! Just like the difference between clear water noodles and chicken soup noodles, there is a very obvious difference in taste! So we usually use bone soup or chicken soup.

Spicy and delicious, Q soft and glutinous, with a certain chewy fat sausage! Compared with the pork intestines used to cook noodles, the pork intestines put in noodles are cooked for a longer time, softer and more glutinous, but have a stronger taste! Not only spicy, but also spicy!

The noodle soup tastes moderate and should not be obviously salty! This is the most important point!

Here's how to make pork sausage noodles!

This method is a special version of Chongqing noodles. The fat sausage tastes spicy and delicious, and the soft glutinous Q is chewy.

Step 1: Cook the fat sausage!

Buy fresh fat sausages and tear off the excess fat! (Don't tear it all off, keep some), then rub the sticky side with flour and vinegar, and then wash it with clear water! This process is usually repeated two or three times.

Cut the cleaned pig intestines into 300-500 cm long sections, then put them in a pot and boil them in cold water. When boiled, add cooking wine and white vinegar. After scalding, remove cold water and rinse.

In the cooked fat sausage, cut off the iron frame block at the first time, usually 3-4cm in size. Wait for the fat sausage to cool before cutting, the oil on the fat sausage will solidify and stick to the serving pier everywhere! So we usually cut the fat sausage hot.

Heat the pot, add a proper amount of rapeseed oil, fry the fat sausage until cooked, remove and drain.

Clean the pan, put hot oil in a hot pan, add dried chili, dried chili, ginger slices and garlic, stir-fry, add star anise, cinnamon, fragrant leaves, white buttons, Amomum tsaoko, kaempferia rhizome and bean paste, add hot pot seasoning and spicy fish seasoning, then add fat sausage and cooking wine, stir-fry for about 3 minutes, and then add fat sausage soy sauce (otherwise,

Add water, then add sugar, chicken essence, monosodium glutamate and thirteen spices. Generally speaking, press 15 minutes in the pressure cooker, and then turn it on. If the fat sausage is not cooked enough, stew it for a while. If it is cooked, it should be put in a fresh-keeping box and cooled immediately. Take some time to pick up the dregs in the fat sausage and throw them away.

Step 2: Boil bone soup!

Generally speaking, Chongqing noodles are bone soup made of pig bones and chicken bones. The method is as follows:

Break the cylindrical bone of the pig, cut the chicken skeleton into large pieces, and then wash away the blood with clear water.

Blanch the bones in cold water for 5-8 minutes (be sure to blanch them thoroughly). Then rinse.

Put ginger slices, green onions and boiled bones into a soup bucket, add boiling water, and bring to a boil over high or medium fire. Cooking time is generally 6-8 hours. In the noodle restaurant, you can add as much soup as you want, usually changing bones every 3-6 days.

Step 3: Mix the noodles with the seasoning!

Everyone's taste is different, so let's talk about the seasoning of noodles with light taste.

Take a bowl, add ginger rice, garlic, soy sauce, a little salt, chicken essence, pepper, monosodium glutamate, fried sprouts, lard and chopped green onion in turn, then pour in the broth and mix well.

Step 4: cook noodles!

Everyone knows how to cook noodles, so there are a few reminders!

It is best to use wet noodles for fat sausage noodles, which tastes better!

When cooking noodles, the water surface should be wide. After the noodles are put into the pot, keep the noodle soup slightly boiling.

When the noodles are cooked to 80%, pour a spoonful of cold water on the surface of the noodle soup, then take it out and put it in a bowl.

Step 5: Pour the cooked fat sausage and soup into a noodle bowl and sprinkle coriander on the surface.

As for the practice of fat sausage noodles, that's my answer!

Personally, I think no matter what kind of noodles it is, it will taste better with some old vinegar! what do you think?