Fatty Sausage with Fungus
1.
The fatty intestines should be washed and blanched twice to remove the peculiar smell. Slowly boil in a pot under cold water and discard all of them. After the whole process, add a little white wine.
2.
Remove the fatty intestines for use; rinse the fatty intestines and cut into sections
3.
Put boiled water in the pot, put the fat intestines in the pot, boil the pot to skim the fat oil, froth, etc.; add white wine, ginger slices, green onions, and peppercorns to the pot of the fat intestines
4.
Boil on high heat (do not cover the pot when cooking, let the mutton gas escape), about 35 minutes
5.
Take out the washed and cooked fat intestines, pick out the seasoning and let cool for later use
6.
Put a little oil in the pot, add the minced ginger, chopped green onion, and minced garlic in the warm oil, stir fragrantly, add the red and green chilies to fry until fragrant
7.
Stir-fry with fat intestines and stir-fry on high heat to get gaseous
8.
Add the blanched fungus and stir fry evenly
9.
Add soy sauce, add salt, sugar, a little chicken broth, stir fry evenly until the green and red peppers are slightly collapsed to keep the high heat to harvest the juice, or you can make a little bit of gorgon juice with water starch (just let the soup enter the fatty intestines) and sprinkle Put the minced garlic out of the pan (you can add a few drops of sesame oil or vinegar on the side of the pan to enhance the flavor)
