[Shanxi] Spicy Pepper Sausage

Overview

This dish, in the past, was really a dish that could only be eaten during the Chinese New Year when pigs and sheep were slaughtered. The intestines are the hardest and most labor-intensive to clean. I remember to put one end of the intestines with chopsticks, stuff or push them back into the intestines so that the inside and outside are reversed, and then wash them repeatedly with water. Now I think about it, there was not enough water at that time, could it be washed cleanly? Ha ha. And there was no cooking wine or anything like that in the past. I really don’t remember whether I used white wine, salt, and ginger to remove the odor. In short, it didn’t leave any shadow when I ate it, haha. A very delicious home-cooked drink to accompany a meal. The sausage is a semi-finished product that you buy and you have to process, cook and wash it yourself.

Tags

• hot dishes
• zhejiang cuisine
• aniseed
• chicken essence
• chives
• cooking wine
• dried red pepper
• garlic
• hot pepper
• liquor
• pork intestine
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Cut the fat soup into sections and put it into the water pot

   

3. 3 Add cooking wine and white wine to remove the fishy smell. The fat intestines should be cleaned, cooked and drained to control the water (I cooked this for about 40 minutes).

   

4. 4 Cut peppers with a hob, slice garlic and chives and set aside.

   

5. 5 Heat the oil and fry the Sichuan peppercorns, aniseed and dried red pepper until fragrant.

   

6. 6 Add hot pepper and stir-fry

   

7. 7 Add the sausage and stir-fry

   

8. 8 Add onions and garlic and stir-fry

   

9. 9 Add soy sauce, salt and chicken essence and stir-fry