Northeast sauerkraut fried sausage-You Are Foodie

By Anastasia
87

Northeast sauerkraut fried sausage

Main Ingredients

Northeast pickled Chinese cabbage 250 grams
Cooked sausage 100 grams
Xiaomi pepper 2 of them
Qinghang pepper 1 piece

Auxiliary Ingredients

ginger few
Spicy Soy Sauce 1 tablespoon
salt 1/2 teaspoon
White sugar 1 small spoon
Garlic Head 4 petals
scallion A little
Chicken powder few
aromatic vinegar few
Old smoke few
Raw smoke few
Cooking wine appropriate amount
Edible oil appropriate amount

1. First move: blanch water; It can remove the peculiar smell of pickled vegetables during pickling and fermentation, making pickled vegetables more fragrant, crispy and delicious2. The second move: oil; Fat intestines are too oily, which can reduce the intake of excess oil, remove the odor and be healthier; The pepper is oily, spicy and crisp. Of course, if you make it yourself, you can omit this step3. Third move: cook some before coming out of the pot: cooking wine and balsamic vinegar can not only remove the odor, but also make the dishes more fragrant and crispy

Step 1 . Prepare the ingredients

Step 2 . Wash the green and red peppers, onions, ginger and garlic, cut them into pieces and set aside

Step 3 . Cut the fat intestines into small sections for standby

Step 4 . Boil water in the pot, put pickled cabbage into it, scald it, and then take out the controlled dry water (first move: scald water)

Step 5 . Then put the fat intestines into scalding and take out the water control PS: this step can be omitted for the fat intestines made by yourself

Step 6 . Pour oil into the hot pot. The oil is more than the usual cooking. Then put in the fat sausage. After the fat sausage comes out, put in the green and red pepper. Quickly oil it and then remove it for standby (second trick: oil it)

Step 7 . Leave a little base oil, put ginger, garlic and shallot foam in turn, and then explode until fragrant

Step 8 . Leave a little base oil, put ginger, garlic and shallot foam in turn, and then explode until fragrant

Step 9 . Stir fry sauerkraut until dry, add some spicy Douchi and chili sauce, stir fry and mix

Step 10 . Then add some: sugar, salt, raw and old soy sauce to improve flavor

Step 11 . Stir fry evenly and pour in fat intestines and green and red peppers

Step 12 . Continue the fire, and later drop a little cooking wine along the edge of the pot

Step 13 . Sprinkle some chicken powder before coming out of the pot, and finally drop a little balsamic vinegar along the edge of the pot, stir well and turn off the fire (third move: cook cooking wine and balsamic vinegar before coming out of the pot

Step 14 . Cuihua: serve sauerkraut

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