Crispy Sausage

Name: Crispy Sausage
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pig intestines; 1 tablespoon Soy sauce; 3g salt; 1 tablespoon Rice wine; 10g star anise; 3g MSG; 5g pepper; 10g Cinnamon; 10g ginger; 15g Dried orange peel; 5g Dried chili

by Mirror flower water moon na

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

This crispy sausage vegetable farm is generally not easy to buy, and many of them are taken away by the restaurant when they are in the slaughterhouse. This time, my uncle who worked in the pig farm brought some to my mom, and my mom gave them to us to eat slowly. The taste is really good, and it's not as greasy as other intestines. This is very refreshing. Not oily, delicious.

Crispy Sausage

1. Cut the crispy intestines and wash them clean

2. Sprinkle with salt and wash off

3. It's obviously whiter after rinsing with water

4. Put water in the pot, wait for the water to boil and put it in the intestines

5. Blanch until the intestines turn white and fish out

6. Prepare the spices

7. Take the pressure cooker into the intestines

8. Add spices, soy sauce, rice wine, salt, and ginger

9. Add water to submerge the meat, cover with air and press for 5 minutes

10. After pressing, add appropriate amount of MSG to taste, soak in the brine for two hours and slice it for better taste.

Tips:
I hope that the heavier colors can be added with dark soy sauce, and the well-marinated intestines can be removed and stored in the refrigerator, and eaten as soon as possible.