Dry pot sausage
Overview
The smelly, slippery, and chewy feeling of fat sausage always makes people remember it casually. It’s so satisfying to satisfy yourself and your family’s taste buds during the holidays!
Tags
Ingredients
Steps
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Turn the fat intestine over and remove the fat from the inner wall of the intestine. The photos of this step are a bit unflattering, so I used the photos after the removal!
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Put salt, baking soda, and balsamic vinegar into the turned over intestine, rub it repeatedly, and then wash it. Repeat rubbing and cleaning at least three times. Clean the outer wall of the intestine in this way until the smell disappears.
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Blanch the cleaned intestines in boiling water, then put them into a pot with seasonings and add a little sugar. During the marinating process, skim off the floating residue.
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After marinating for half an hour, remove and cut into small pieces and set aside.
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To prepare the ingredients, I added king oyster mushrooms, which is healthier!
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Put oil in the pot, add minced garlic and ginger and stir-fry until fragrant!
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Add king oyster mushrooms, green peppers and garlic and stir-fry.
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When the king oyster mushrooms, green peppers, and garlic are cooked, add in the onions and stir-fry.
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Stir-fry the green vegetables until they are almost cooked, add the fat intestines and stir-fry.
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Add salt, spicy fresh food and light soy sauce.
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Add oyster sauce.
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Add chopped green onion.
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Add coriander, you can omit this step if you don't like it.
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Place the dry pot on the fire, add the fried dishes, heat it slightly and it's ready to eat!
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Officially served!
