Health benefits
Pig intestine: protect liver, enhance immunity, delay aging
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer Onions: insecticide
Ingredients
Pig large intestine ( 400g ) | Green pepper ( one ) |
Onion ( Half ) | Dried red pepper (appropriate amount ) |
onion ( A few ) | Ginger ( Three or four slices ) |
Garlic ( Three cloves ) | Pepper ( One teaspoon ) |
Sugar ( One teaspoon ) | Salt ( One teaspoon ) |
Light soy sauce ( One tablespoon ) | Pixian Doubanjiang ( One spoon ) |
Oil ( appropriate amount ) |
How to make stir-fried pork sausage
1. I bought the pig intestines from cooked food and cut them into diamond-shaped pieces for later use.See tips for making raw sausage.Cut green onions into sections, slice ginger, and peel garlic.Wash the green pepper, remove the seeds and cut into pieces, cut the onion into large pieces, and cut the dry red pepper into sections.
2. Heat a pot, add a little oil, add onion and ginger and sauté until fragrant.
3. Add the cooked sausages and stir-fry over low heat.Pay attention to the firepower when stir-frying.Stir-fry the fat intestine until the skin is slightly curly and turns yellow, and when the oil comes out, take it out and set aside.
4. Heat the oil reserved for sausage cooking in the pot, and add garlic and dried red pepper in sequence.Sauté until fragrant.
5.Add a spoonful of Pixian bean paste, then add onion slices and stir-fry until soft.
6. Add green pepper cubes and stir-fried sausage.
7.Add light soy sauce, salt, sugar and pepper to taste.
8.Plate and eat!
Tips
1.When dry-stewing fat intestines, do not use rapid fire.Let the water evaporate slowly.
2.Attached is the method of braising the large intestine: wash the large intestine inside and out, tear off the intestinal oil, put it in a basin, rub it repeatedly with salt and white vinegar, and rinse it clean.Add water to the pot, add cooking wine, boil the ginger slices, blanch the water and remove.Add scallions, ginger slices, garlic, star anise, bay leaves, cinnamon, peppercorns, salt, sugar, white wine, dark soy sauce, light soy sauce, cooking wine and appropriate amount of water, and simmer for 50 minutes.Let the sausage cool and cut into diamond-shaped pieces for later use.
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