The practice of dry-frying fat sausage (How to dry-frying fat sausage, how to make the fat sausage more crispy and not greasy?)

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List of contents for this article:

1、The method of dry-frying pork sausage in Sichuan cuisine
2、Method of dry-frying fat sausage
3、How to make dry stir-fried fat sausage
4、The most authentic way to dry stir-fry fat sausage
5、Teach you to make dry-fried fat sausage

The method of dry-frying pork sausage in Sichuan cuisine

1. Sichuan cuisine dry-stir-fried fat intestines is a classic Sichuan cuisine that uses fat intestines as the main ingredient and highlights the spicy and charred taste through dry-stir-frying techniques. The core steps include pre-processing the fat intestines, frying out the oil, frying the seasonings and then frying. The specific methods are as follows: Raw material preparation Ingredients: fat intestines (it is recommended to use pig large intestine, preferably the head of the intestines, for the meat is thick and chewy). Accessories: ginger (sliced), green onion (cut into sections), dried peppers (cut into sections and remove seeds, adjust the amount according to taste).

2. Stir dry and remove oil and stir-fry without oil: Heat the pan until smoke is smoked, turn to medium heat, directly add the fat sausage section, and use a spatula to stir-fry until the surface is slightly burnt and the oil seeps out (about 5 minutes). Oil control: Pour out the stir-fried oil (you can keep it for other purposes), and pour out the fat intestines for later use. Saute seasoning and hot oil to saute fragrant: Leave a little base oil in the pan, heat over medium heat, add ginger slices, garlic slices, dried pepper segments, and pepper powder (if used) to stir fry until fragrant.

3. The practice of dry-frying Sichuan sausage is as follows: raw material preparation Main ingredients: Fat sausage Accessories: ginger, onions, dried peppers (can be increased or decreased appropriately according to taste) Fat sausage pretreatment Carefully clean the fat sausage to remove the oil and impurities inside., this is a key step in ensuring the taste and hygiene of the dish. After cleaning, add water to the fat sausage and cook it. Pay attention to the heat, cook until 80% cooked, and then remove the pan and let it cool.

4. Dry stir-fried fat sausage is a classic Sichuan dish. The method is as follows: Prepare raw materials and ingredients: appropriate amount of fat sausage. Accessories: appropriate amount of ginger, onion, and dried pepper. Handle the fat intestines Wash the fat intestines to ensure that the oil and impurities inside are removed. Add water to cook the fat sausage, cook it until 80% cooked, take off the pan and let it cool, and then cut it into sections for subsequent cooking. Stir fry the fat sausage in the pan after heating, and add the cut fat sausage directly into the pan without putting in the oil.

Method of dry-frying fat sausage

1. Put the blanched fat sausage into the brine (the brine needs to be boiled in advance), boil over high heat, turn to low heat and cook for 40 minutes. Cook until the fat intestines are soft and glutinous but still chewy, turn off the heat, remove and cool, and cut into small pieces about 2 cm wide. Pour enough cooking oil into the frying fat sausage pan, heat to 70% heat (about 180℃), add the fat sausage pieces and fry them over medium heat. Fry until the surface is slightly dry and golden brown, remove it, drain the oil and set aside.

2. The method of dry-frying the fat sausage is as follows: Ingredients preparation: 700 grams of fat sausage Accessories: 4 pepper, 20 grams of dried pepper, 4 grams of pepper, 1 piece of ginger, 1 section of green onion seasoning: 2 tablespoons of cooking wine, 1 spoon of white wine, 1 spoon of soy sauce, 800 grams of brine, 2 grams of cooked white sesame seeds, half a teaspoon of salt, 1 spoon of sugar, and half a spoon of chicken essence. Preprocessed ingredients, cut the dried pepper into small pieces, slice the ginger, and dice the green onion for later use.

3. Sichuan cuisine dry-stir-fried fat intestines is a classic Sichuan cuisine that uses fat intestines as the main ingredient and highlights the spicy and charred taste through dry-stir-frying techniques. The core steps include pretreatment of the fat intestines, frying out the oil, frying the seasonings and then frying. The specific methods are as follows: Raw material preparation Ingredients: fat intestines (it is recommended to use pig large intestine, preferably the head of the intestines, for the meat is thick and chewy). Accessories: ginger (sliced), green onion (cut into sections), dried peppers (cut into sections and remove seeds, adjust the amount according to taste).

4. The method of dry-frying the fat sausage is as follows: Pretreat the fat sausage to thoroughly clean the pig's large intestine, remove excess oil and impurities inside, put it in cold water and blanch the water, add two spoonfuls of soy sauce, appropriate amount of dried pepper, and three slices of ginger, and cook for about half an hour until the fat sausage can be easily inserted into the chopsticks, remove it, drain it, and slice it for later use.

5. Dry stir-fried fat sausage is a classic Sichuan cuisine made with fat sausage as the main ingredient and through stewing and stir-frying. It tastes crisp on the outside and tender on the inside, spicy and delicious.

How to make dry stir-fried fat sausage

1. Thoroughly clean the pig's large intestine, remove excess oil and impurities inside, put it in cold water and blanch it, add two spoonfuls of soy sauce, appropriate amount of dried pepper, and three slices of ginger, cook for about half an hour until chopsticks can easily insert the fat intestines, remove and drain the water, slice it for later use. Key points: Add soy sauce when blanching water to initially color. Zanthoxylum bungeanum and ginger slices help remove the fishy smell. The cooking time needs to be adjusted according to the thickness of the fat sausage to avoid being too soft and affecting the taste of stir-frying.

2. Cutting into sections: Cut the cleaned fat sausage into uniform small pieces for subsequent stir-frying.

3. Production steps, stir-fry the oil, cut the cooked large intestine into sections of appropriate size, place it in a hot pot and stir-fry over medium heat, until the surface of the fat intestine is slightly yellow and the oil seeps out.

The most authentic way to dry stir-fry fat sausage

1. Stir fry the pepper pan and put a little vegetable oil. After heating, pour in the pepper sections. Stir fry over medium heat until half-cooked (slightly wrinkled surface), and serve for later use.

2. The method of dry-frying the fat sausage is as follows: Pretreat the fat sausage to thoroughly clean the pig's large intestine, remove excess oil and impurities inside, put it in cold water and blanch the water, add two spoonfuls of soy sauce, appropriate amount of dried pepper, and three slices of ginger, and cook for about half an hour until the fat sausage can be easily inserted into the chopsticks, remove it, drain it, and slice it for later use.

3. The authentic method of dry-frying fat sausage is as follows: Prepare ingredients and fat sausage: 500g, which needs to be cleaned in advance. Water: 1000ml, used to cook fat intestines. Zanthoxylum bungeanum: 10g, boiled with fat sausage to remove fishy smell. Salt: 5g, for seasoning. Scallion: 20g, boiled with fat sausage to increase the aroma. Ginger slices: 10g, also used to cook fat sausages to remove fishy smell. Garlic slices: 10g, used when frying. Bean paste: 10g, providing spicy and Maotai-flavor.

4. The authentic way to dry stir-fry fat sausages is as follows: Prepare ingredients fat sausages 500g water 1000ml cooking wine 100 ml pepper 10g salt 5g spring onions 20g ginger slices 10g garlic slices 10g green pepper slices 20g or pepper slices Garlic sprouts 10g bean paste 10g chicken essence 5g soy sauce 10ml oil 100ml boiled fat sausages Put the fat sausages, 1000ml water, 10g pepper 10g, 5 g salt, 20g spring onions and 10g ginger slices into the pan and cook for half an hour until the fat sausages are cooked.

Teach you to make dry-fried fat sausage

1. The production method of Sichuan authentic dry-stir-fried fat sausage is as follows: Prepare ingredients: Clean the fat sausage to ensure there are no odors and impurities. Preliminary treatment of fat intestines: Remove the pot and boil the fat intestines until 80% cooked. The purpose of this step is to remove the fishy smell of the fat sausage while making it easier to cook. Stir-fry the fat sausage: Do not put the oil in the pan, directly put the cooked fat sausage into the pan, stir fry over medium to medium heat, until you see oil seeping out from the bottom of the pan.

2. Very dry and chewy. Very appetite-stimulating oh production process: first of all, clean the fat sausage, then boil the water in the pot until it is 80% cooked. Put the fat sausage down and fry the oil. When you see the oil at the bottom of the pot, start the pot for use. Then add onion, ginger, garlic, dried pepper, stir-fry until fragrant, and add fat sausage. Seasoning.

3. The authentic method of dry-frying the fat sausage is as follows: Prepare the ingredients: 500g water, 1000ml pepper 10g salt, 5g onion 20g ginger slices, 10g garlic slices, 10g cooking wine, 10ml oil, 100ml garlic sprouts, 10g chili slices, 20g bean paste, 10g soy sauce, 10ml chicken essence, 5g processing the fat sausage, Put the fat sausage, together with 1000ml water, 10g pepper, 5 g salt, 20g onion, and 10g ginger slices, and cook for half an hour to remove the fishy smell and soften the fat sausage.

5. The authentic method of dry-frying the fat sausage is as follows: Prepare the ingredients: the fat sausage 500g water 1000ml cooking wine 10ml pepper 10g salt 5g onion 20g ginger slices 10g garlic slices 10g garlic slices 10g chili slices 20g bean paste 10g soy sauce 10ml chicken essence 5g oil 110ml Boil the fat sausage Put the fat sausage, 1000ml water, 10g pepper, 5g salt, 20g onion, and 10g ginger slices into the pan and cook for half an hour.

6. If you like the crispy taste, you can fry the cooked fat sausage in oil until golden brown. The side dishes can be replaced with onions, diced lotus root, etc. to increase the level.