Recipe: #让我爱恨交加的#老北京焦溜肥肠

Home Cooking Recipe: #让我爱恨交加的#老北京焦溜肥肠

Notes:

Hello everyone, this is my virgin menu in the kitchen. I hope everyone can support me. The app in the kitchen is really my little helper. When I got married, I almost got a dish from the kitchen. Now I am married for two years. The kitchen has been following me for two years. My craft is constantly improving. I downloaded and uninstalled many apps but I have not uninstalled it since I downloaded the kitchen! The reason why I wrote this menu is because a trip to Beijing made me fall in love with this thing - fat! I didn't find a way to go to the kitchen, so share my practice with everyone! I hope that everyone will fall in love with the fat sausage after this is done - this strange and fragrant geek!

Ingredients:

Steps:

  1. Home Cooking Recipe: No matter how you eat it, you will be a little tired. So don’t buy too much and you will waste enough to make a plate. The fat intestine I bought is white and I don't have to deal with it in advance! Wash the fat intestines and cut the oblique section, drowning, and boiling the water into the fat and intestines. The water time is about 10 seconds or it will be overdone.

    No matter how you eat it, you will be a little tired. So don’t buy too much and you will waste enough to make a plate. The fat intestine I bought is white and I don't have to deal with it in advance! Wash the fat intestines and cut the oblique section, drowning, and boiling the water into the fat and intestines. The water time is about 10 seconds or it will be overdone.

  2. After drowning, remove the drained water and put in salt, cooking wine, ginger juice, pepper, soy sauce and marinate for 10 minutes. Ginger juice is ginger and add a little water to mix well!

  3. If there is a lot of water in the cured sausage, mix the marinated juice and mix it out. Do not pour it into the excess. Then pour in the starch and mix well. After grasping it, pour it into the cool white and shake it twice. (Remember to mix the dry starch and the fat intestine.) After that, you can pour into the cold boiled water and grab it twice.) The good fat sausage paste is not sticky. You can pour the corn oil into the paste and grab it even before frying!

  4. When the hot oil is 7%, the oil is warmed down. Don’t go down all the time. The oil temperature drops too fast. It is easy to absorb oil and it will not be brittle. It will stick together and be fried until golden brown. .

  5. Adjust the bowl of juice, 2 teaspoons of starch, 1 teaspoon of cooking wine, 1 teaspoon of sugar, 2-3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sesame oil, 2 tablespoons of ginger juice, pepper, garlic, garlic and chopped green onion. You can add a little water or you can change the juice of the bowl! After the pan is hot, pour the oil into the fungus. Stir the carrot slices and pour them into the bowl. Continue to stir fry. Look at the bowl of the pan juice and thicken it. Add the fried fat sausage and stir fry evenly.

Tips:

1. The fat intestines go to the sharp ginger and pepper. With these two basics, there is no smell, and after the frying, the sausage is very crisp and very fragrant. It will also go to a part of the sputum. 2. The fat in the fat sausage does not need to be removed after the frying. Basically there is no more, the side dish can add some bamboo shoots, carrots and carrots, but not more than four or five pieces! 3. Regarding the bowl of juice, everyone can actually put the feeling of cooking when they are cooking. The main thing is to let the fried fat sausages have a taste on the outside. It is not necessary to use the ratio I gave! But ginger juice is essential! 4. Wear gloves, gloves, and gloves to handle the fat intestines! I said three times, I can think about how important it is. I didn’t wear gloves for the first time. I still have a fat smell on my hands at night....


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