The method of making spicy sausage

Health benefits

Octagonal: regulating qi, relieving pain, warming yang

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

Two pounds of fatty intestines

400g sharp pepper

300 grams of flour

120 grams of vegetable oil

Octagonal 30g

15 grams of grass fruit

20 grams of fennel

20 grams of fragrant leaves

30g rock sugar

200 grams of salt

Old draw 30g

30g Sichuan peppercorns

30g cooked white sesame seeds

Ginger slices 20g

10 grams each of chopped scallions and minced scallions

10 grams of garlic slices

3 grams of chicken essence

10 grams of dried chili peppers

5 grams of light soy sauce

30g scallion white

The method of making spicy sausage

1. Prepare 200 grams of salt and 300 grams of flour

2. Prepare two pounds of fat sausage and rinse twice with clean water first.

3. Put 60 grams of salt and rub vigorously for five minutes, like washing clothes; Rinse with clean water, then add 100 grams of flour and continue kneading for three minutes; Wash with clean water twice more. Here is the rendering to see if the water is no longer as turbid.

4. Pour out the water again, add 50 grams of salt and 50 grams of flour, and continue kneading for 10 minutes. Rinse twice with clean water.

5. Pour out the water again and add 50 grams of flour to knead for two minutes. Pour out the water again and rinse twice with clean water.

6. The fat sausage on this side has been washed with clean water almost completely, then proceed to the next step.

7. Flip the fat sausage over. After flipping, add 100 grams of flour and rub for ten minutes. Rinse thoroughly with water, then add 50 grams of salt and rub for ten minutes. Rinse repeatedly with water twice.

8. Continue to tear off all the lymph on the fat intestine and throw it away. The lymph is in granular form and all adheres to the oil. If you find it troublesome, you can tear off all the oil and throw it away.

9.Next, flip over the fat sausage again, add 50 grams of salt for scrubbing, and after ten minutes, wash it several times with clean water.

10. This is the thoroughly washed sausage

11. Wash the star anise clean, then prepare a clean cloth and wrap all the grass fruit, fennel, fragrant leaves, and star anise.

12. Add water to the soup pot and put the wrapped brine into the pot. Boil over medium heat

13. Add an appropriate amount of water to the pot, put down the fat sausage, bring it to a boil over high heat, and then remove it.

14. This is blanched sausage, take it out and drain it.

15. Put 60 grams of vegetable oil into a wok, heat it up to 60%, and add rock sugar. Keep the heat low and use a spatula to help the rock sugar melt quickly.

16.After stir frying the sugar color, turn off the heat.

After boiling the brine, put the fat sausage down and when the water boils again, pour in the stir fried sugar color for coloring. If you find it troublesome, you can also pour some dark soy sauce directly into it.

17.The sugar color is not aged, so I added 30 grams of dark soy sauce to it. The entire process is over medium heat and takes about two hours.

18. The sausages that have been braised for two hours are ready. Take them out and let them cool before cutting.

19. Cut the sausage into appropriately sized pieces.

20. Wash the chili peppers thoroughly and then cut them into a roller shape.

21. Slice ginger and garlic, cut dried chili into sections, cut scallions into circles, cut scallions into half sections, and cut chopped scallions into half sections

22. Add 60 grams of vegetable oil to the pot

23.When the oil temperature is 70% hot, first add Sichuan peppercorns, then add chili segments, and then add ginger and garlic slices, scallion white, and scallion segments in sequence and stir fry.

24. Add the fat sausage and light soy sauce and stir fry for a while. Continue stir frying the bell peppers, then add salt and chicken essence. Finally, sprinkle some sesame seeds until the bell peppers are cooked.

25. A spicy sausage is ready.

Tips

1. The total amount of vegetable oil used is 120 grams, including about 60 grams for stir frying sugar color and 60 grams for stir frying fat sausage.

2. The total amount of salt used is 200 grams, including 190 grams for washing sausages and 10 grams for stir frying sausages.

3. I only used half of the braised sausage here, which is the amount of this dish. The rest can be done again!

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