Bawang Supermarket | Northeast Sauerkraut Fatty Sausage

Name: Bawang Supermarket | Northeast Sauerkraut Fatty Sausage
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Fat Intestine; 250g Northeast Sauerkraut; 2 pcs Millet pepper; 1 Green Hang Pepper; Some Cooking oil; Some Cooking Wine; a little Soy sauce; a little Balsamic vinegar; a little Chicken noodles; a little Green onion; a little ginger; 4 cloves garlic; 1 tsp Sugar; 1/2 tsp salt; 1 tbsp Spicy Black Bean Sauce

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Thanks Gourmet Jie! Thanks to Bawang Supermarket, we southerners also have the opportunity to taste authentic farm products ~ Northeast sauerkraut!
As southerners, we also like to eat sauerkraut, but most of them are pickled with radish, cabbage or sauerkraut. Just like the sauerkraut in sauerkraut, we rarely eat Northeast sauerkraut. The Northeast sauerkraut is different from our southern sauerkraut. It is pickled with Chinese cabbage and is a home-style food in the Northeast. It retains the nutrients of the original vegetables to the maximum extent and is rich in vitamin C and amino acids. Dietary fiber and other nutrients; using the storage method of lactic acid bacteria dominant flora, so it contains a lot of lactic acid bacteria, has the effect of conditioning the gastrointestinal tract.
Fatty intestines, also known as pig intestines and pig intestines, have the effects of moisturizing dryness, tonic, quenching thirst and hemostasis; those who love it like its smooth taste, strong toughness and mellow texture, but those who don’t eat it are afraid of smelling it and discouraged. ; Ha ha, ha ha: My family belongs to a family who loves to eat.
The sauerkraut fat sausage is a favorite home-style stir-fry, one meat and one vegetable. The sauerkraut absorbs the fat of the fat intestine and relieves the greasiness of the fat intestine, making it more smooth, crispy and delicious~~
How to fry the sour, crispy and tasteless sauerkraut and fat intestines, I have three tips, which will be easy to see. Cuihua: Serve sauerkraut~~~

Bawang Supermarket | Northeast Sauerkraut Fatty Sausage

1. Prepare the ingredients

Bawang Supermarket | Northeast Sauerkraut Fatty Sausage recipe

2. Wash green and red peppers, green onion, ginger and garlic, and cut them for later use

3. Cut the fat intestine into small sections for later use

4. This time I chose the farm specialty Northeast sauerkraut from Bawang Supermarket

5. Boil water in the pot, add the sauerkraut, blanch it, and remove the water to control it (the first trick: blanch water)

6. Then put the fatty intestines in a blanching scald and remove the water to control
PS: You can omit this step if you make your own fat intestines

7. Heat the pot and pour the oil. The oil is more than usual when cooking vegetables, and then add the fatty sausage (the second trick: over-oil)

8. After the fat intestines are out of oil, add green and red peppers, quickly pass the oil and remove them for use

9. Leave a little base oil, throw in ginger garlic, green onion foam and saute until fragrant

10. Then pour the blanched sauerkraut

11. After sautéing the sauerkraut moisture, add some spicy black bean sauce and stir fry to mix

12. Then add some: sugar, salt, light soy sauce and dark soy sauce to taste better

13. Stir-fry evenly and pour in the fatty intestines, green and red peppers

14. Continue the fire, and drip a little cooking wine along the side of the pot later (the third trick: cook the cooking wine and balsamic vinegar before cooking)

15. Sprinkle some chicken powder before serving, finally drip a little balsamic vinegar along the side of the pan, stir-fry and turn off the heat;

Tips:
1. The first measure: blanch water; it can remove the peculiar smell of sauerkraut during pickling and fermentation, making sauerkraut more fragrant, crisper and more delicious
2. The second measure: over-oil; fat-intestine over-oil, which can reduce excess fat intake and remove peculiar smells and healthier; while pepper over-oil, spicy and crispy, of course, you can omit this step if you make it yourself.
3. The third trick: cook something before serving: cooking wine and balsamic vinegar, which can remove peculiar smells and make the dishes more fragrant and crispy