Recipe for Sichuan Style-Braised Carrot Sausage

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  1.Prepare the main ingredients: cut the carrots with a hob, slice the ginger, cut the green onions into white sections, chop the green onion leaves, and cut the garlic into two halves (use the garlic cloves directly).

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  2.Tear off the fat from the fat sausage and cut it crosswise with a diagonal knife of about 3 cm., what I bought here is the sausage that has been blanched in the supermarket.If it is not processed, it needs to be washed repeatedly with salt, vinegar and flour.)

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  3. Boil water and add a few slices of ginger and cooking wine.

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  4.Put in the intestines and boil over high heat for 1-2 minutes.

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  5. Remove and drain.

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  6. Heat the pan and add cooked rapeseed oil.(The raw oil can be cooked first and then warmed to 70-80% heat)

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  7.7, 80% hot and fat intestines.

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  8. Pour in cooking wine and stir-fry.

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  9. Fry until there is no moisture at all and add the ginger when the fat intestine skin begins to bulge., green onions, dried chili peppers, star anise, and cinnamon and stir-fry until fragrant.

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  10. Add the bean paste and stir-fry the red oil!

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  11. Stir well.

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  12.Add appropriate amount of warm water and turn it into a cast iron pot or casserole.

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  13.Tune in Old Draw.

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  14.Add light soy sauce.

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  15. After the fire is boiled, turn to medium-low heat, cover and cook for an hour.(You can try the salt at this time.Generally speaking, there is no need to add additional salt.The soup will taste slightly salty)

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  16. Remove the cinnamon bark, star anise, green onions, dried chili peppers, etc.

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  17.Throw it away.

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  18. Add carrots and garlic and continue cooking for about 30 minutes (you can add more water when it dries up Boiled water)

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  19. Try to burn the carrots until they are completely soft and collect a little juice.

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  20. Remove from the pan, sprinkle with green onion leaves and serve!