The method of making carrot pot with fatty intestines

Health benefits

Carrots: promoting blood circulation and removing blood stasis

Ingredients

Moderate amount of fat intestines

Carrots in moderation

Appropriate amount of celery head

Moderate amount of ginger, scallions, and garlic

Moderate amount of oil

Oyster sauce in moderation

Moderate amount of light soy sauce

Two dried chili peppers

An appropriate amount of Sichuan pepper granules

The method of making carrot pot with fatty intestines

1. Rinse the sausages thoroughly, break them open, use flour and vinegar, rub and poke repeatedly, and clean thoroughly

2. Braised Pork Intestines

3. Ginger, scallions, garlic, Sichuan peppercorns, dried chili peppers, Dahongpao hot pot seasoning, celery head, ready

4. Cut carrots with a rolling knife

5. Heat the pot, add oil to bring it to a boil, turn off the heat, and let it cool to room temperature

6. Lower fat intestines, fried until fragrant

7. Then add the third step seasoning, stir fry until fragrant, and add oyster sauce

8. Mix oyster sauce well and add carrots

9. Stir fry carrots evenly, let go and smoke. After stir frying evenly, turn off the heat,

10. Then pour it all into the electric pressure cooker, beef button, standard

11. Come out of the pot, it's very fragrant

12. Sprinkle with scallions, this is a picture without beautiful pictures

13. Slightly beautiful picture, it really has a perfect combination of color, aroma, and taste, delicious!

Tips

1. After boiling in the oil pan and cooling it to room temperature, it is to avoid splashing oil everywhere when frying the sausages, and there is no smell of raw oil!

2. Use flour, vinegar, and rubbing to remove the fishy smell and wash it cleaner!

3. Oyster sauce, light soy sauce, and all have salt, so there's no need to add more oil!

4. The electric pressure cooker produces a soft and non rotten texture, which is very suitable for all ages to eat!

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/607.html