pig-gut (large intestine used as foodstuff)
ginger, garlic and shallots
hot red pepper
Hotpot base and bean paste to taste
Shiitake mushrooms, asparagus, green shoots, etc.
|Moderate amount (a little of the same not too much)|
|half a teaspoon|
How to make braised fatty sausage
Fatty sausage to get rid of odor is a top priority! The fat sausage with flour, vinegar, green onion leaves repeatedly cleaned and cut, blanching water twice, the first time in a pot of cold water, adding a little more vinegar when boiling. De-flavored and pulled out in about two minutes! Second boiling water in a pot over high heat for two or three minutes remove from the heat and strain!
At this point, the fat sausage is completely odorless.
green onions, ginger and garlic to be used
Bamboo shoots and mushrooms (blanched) chopped and ready to use
Put oil in a pan (in small amount) and add pepper, ginger, onion and garlic.
Put in a small piece of hot pot base
Stir fry two tablespoons of Pixian bean paste and add half a teaspoon of sugar to taste.
Put in the fatty sausage, add the Tung Koo Ichiban and stir-fry repeatedly.
Add the peppers
Add water (water should not be less than the fat sausage), add mushrooms and cook for ten minutes on high heat, then turn to medium heat for half an hour.
When almost done, add the asparagus in turn.
Put in the asparagus and cook for about ten minutes.
Finally, add a little MSG, green garlic and serve.