Braised pork sausage

Overview

Braised pork sausage is a dish that my family Xiansen likes very much. Because cleaning is time-consuming and it has a peculiar smell if not handled properly, it is rarely cooked. I bought a semi-finished sausage today and processed it at home for a while. It tasted very good when I made it. Friends who like it, hurry up and make it.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• doubanjiang
• fat intestine
• green bamboo shoots
• old ginger
• onion
• pickled pepper
• spices
• garlic

Ingredients

Steps

1. 1 If you buy semi-finished sausages, you still need to wash them several times with white wine, white vinegar, and salt. After washing, blanch them in cold water in a pot, rinse them, and cut them into pieces for later use.

   

2. 2 Chop the pickled peppers and bean paste, pat the garlic, slice the ginger, cut the onions into sections, prepare the spices and peppercorns, two pieces of rock sugar, and I also put a little tangerine peel to remove the fishy smell and enhance the flavor.

   

3. 3 Heat the rapeseed oil in a cold pot until it is 80% hot. Add the sausages to pop out the oil. This step will make the intestines tumbling in the pot very exciting. Be careful not to get burned.

   

4. 4 Stir-fry until the sausage is a little dry. Add the ingredients and stir-fry until fragrant. Remember to add a little white wine to remove the fishy smell. Pour in boiling water and simmer for about 30 minutes. Add the green bamboo shoots. Finally, add oyster sauce, salt and chicken essence to season and serve.

   

5. 5 After taking it out of the pot, I also made cold beef lung slices. I will give you a tutorial next time.