Spicy and sour sausage

2024-06-22 21:02:40  Views 2 Comments 0

Ingredients

Fat sausage ( 3 taels )
Hangzhou pepper ( 2 pieces )
red Hot pepper ( 1 piece )
Onion, ginger and garlic ( Adequate amount )
balsamic vinegar ( appropriate amount )
Light soy sauce (appropriate amount)
Chicken Essence ( Adequate amount )
Salt ( appropriate amount )

How to make Spicy and Sour Fatty Sausage

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    1. Fat sausage is a cold dish The shop has cleaned it and marinated it beforehand, making it medium rare.Cut the green and red peppers into rings, and chop the onions, ginger and garlic.

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    2.Put oil in the pot.

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    3. Heat the oil and add the onions, ginger and garlic.

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    4.Put in green and red pepper rings.

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    5. Stir fry for a while.

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    6. Add salt.The sausage I bought does not have salt taste, so add a little more salt..

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    7. Stir-fry the onions, ginger, garlic and green and red peppers until they become spicy, and pour in the sausage.

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    8. Stir well and add appropriate amount of balsamic vinegar.

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    9.Add a small amount of light soy sauce.

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    10. Stir fry for a while and add a small amount of water.

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    11. Simmer for two minutes to allow the sausage to absorb the flavor.

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    12.Add green onion.

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    13. Stir a small amount of chicken essence and mix well.

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    14. Take it out of the pan and put it on a plate, and a fragrant spicy and sour sausage is ready.!.

Tips

1.According to your preference, you can replace the green and red peppers with chopped chili peppers or millet peppers.If you don’t like spicy food, you can omit it.2.When buying fat sausage, be sure to ask if there is any salt.3.When frying the peppers, onions, ginger and garlic, don’t use too much heat, otherwise the aroma won’t come out, and it will become mushy, which makes it unpalatable.Don’t fry them for too long, otherwise they won’t have that fresh aroma.4.Balsamic vinegar can be replaced with rice vinegar, mature vinegar or white vinegar, and the taste will not be affected much.5.After adding the vinegar and light soy sauce, add a little water.Don't add too much.Open the lid and simmer over low heat for a while to allow the fat intestines to absorb the flavor.Don't use too much heat.6.If you clean the sausage yourself, after cleaning and blanching, add star anise, cinnamon and bay leaves and cook for a while, then do the same thing.

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