The method of making tofu with fat sausage

Health benefits

Onion: Moisturizing intestines

Cilantro: Nourishing the liver

Grass fruit: expectorant

Ingredients and materials

Half a red chili pepper

1/4 onion

Half a plant of coriander

1 slice of cinnamon

1 octagonal

1 Grass Fruit

Fragrant Leaf 1 Leaf

3 cloves of garlic

4 slices of ginger

Soy sauce, oyster sauce, pepper powder, salt in moderation

Moderate amount of cooking wine

The method of making tofu with fat sausage

1. First, blanch the purchased sausage in boiling water, add two spoons of cooking wine to remove its own foul odor. Boil the sausage in a pot for about 10 minutes, remove it, wash it, and cut it into sections

2. Pour a small amount of cooking oil into the pot, and when the oil temperature is 60% hot, gently add the sliced tofu pieces one by one. Fry slowly over low heat until both sides turn slightly yellow, then remove and set aside. (When frying tofu, be sure to fry slowly over low heat, do not be impatient, and try not to use a shovel to flip it on the way. Rotate the pot completely to slide it, to prevent sticking and breakage.)

3. Add an appropriate amount of oil to the pot, add ginger slices, and fat sausage. Stir fry the fat sausage until it turns slightly yellow, then add the main ingredients. Gradually add garlic, onion, dried chili, and red chili and stir fry until fragrant. Then add cooking wine, oyster sauce, and dark soy sauce and stir fry. Add the fried tofu and stir fry gently. Add an appropriate amount of boiling water and bring to a boil over high heat, then turn to low heat and simmer slowly

4. As the soup gradually decreases, turn to high heat and collect the juice. Add salt, chicken powder, cilantro, and a few drops of sesame oil to the pot

Tips

1. Soak the sausage in water beforehand and add wine to remove any fishy odor; 2. Adding cooking wine and stir frying before adding water can remove some of the fishy smell; 3. Fry the fat sausage until golden brown to create a rich flavor; 4. Tofu must be pan fried over low heat and slowly, to cook fresh and delicious for a big country

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