Steamed Chinese Sausage with Tea Oil

Overview

The smoked pig intestines from the countryside of Hunan have no peculiar smell. Adding refined tea oil, they have a unique smoky aroma when they come out of the pot. The sausage is golden and shiny, the red pepper is bright and eye-catching, and the garlic is as bright as jade. It is an authentic Hunan-style meal.

Tags

• hot dishes
• camellia oil
• chicken essence
• smoked sausage
• tempeh
• garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Countryside farmhouse smoked sausages are boiled in water for 10 minutes to remove the odor and greasiness;

   

2. 2 Cut the sausage into shreds, cut the red pepper into rings, pound the garlic into a puree, and prepare a few pieces of black bean;

   

3. 3 Put a layer of sausage and a layer of red pepper, so that the red pepper can be easily absorbed;

   

4. 4 Add salt;

   

5. 5 Chicken essence;

   

6. 6 A spoonful of tea oil;

   

7. 7 Put it into a steamer or pressure cooker, add the valve and wait for 10 minutes;

   

8. 8 Get out of the pot!