Fatty Sausage with Laba Garlic

Name: Fatty Sausage with Laba Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Marinated large intestine; 1 small bowl Laba Garlic; 20g Laba Vinegar; a little oil; a little chopped green onion; a little ginger; Some salt; a little Sugar; Some Soy sauce; 5g corn starch; a little Cold water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The traditional Laba garlic uses low temperature, acetic acid and garlic enzymes to make it green. Today I will share with you a quick way to make Laba garlic green. How fast is it? Soak a bottle the night before and it will be green the next morning.

How to quickly make Laba garlic green: Peel the garlic, cut off the head and tail, put it in a clean, oil-free glass bottle with rice vinegar, and place it on the heated or underfloor floor overnight. The next day, the garlic cloves turn green. In the same way, the laba garlic bottle was placed in the sun across the glass window during the day, and it turned green within a few days.
(Laba Garlic)

In addition to eating dumplings to relieve the greasiness of Laba Garlic, there is also a Laba Garlic Braised Sausage in Old Beijing. Today I will share this dish with you. It is simple and has a mellow taste. Although it cannot be placed on the New Year’s 30 reunion dinner table, it is also an appetizing and greedy Chinese New Year dish. "

Fatty Sausage with Laba Garlic

1. Prepare the braised large intestine and laba garlic; the braised large intestine can be homemade, or you can buy semi-finished or finished products. If it is cold, reheat it before using it; use more laba garlic.

2. Cut the large intestine into small sections, and cut off both ends of the laba garlic; the ratio of the amount of laba garlic to the large intestine is almost 1:1, that is, a section of large intestine with a clove of garlic.

3. Finely chop the green onion, shred the ginger, and prepare a little laba vinegar. The amount is not needed. There are two tablespoons, which is about 20 grams.

4. Mix a little cornstarch and a little cold water to form a starch slurry.

5. Pour a little oil in the wok, put the chopped green onion, ginger, and laba garlic into the wok, and stir-fry for 1 minute.

6. Put the fatty intestines into the pot, add the right amount of marinated intestines to the pot, stir fry over low heat, sprinkle salt, sugar, and pour a little soy sauce to taste and color.

7. After the fat intestines are completely softened, pour in a little laba garlic.

8. Stir quickly evenly, re-stir the starch slurry and pour it into the pot.

9. The starch slurry is coagulated and the juice is evenly hung on the fatty intestines and is out of the pot.

10. Fatty sausage with laba garlic, mellow taste, appetizing and greedy!

Tips:
1. For the large intestine, use the cooked large intestine, which can be out of the pot after a few stirs.
2. Two ends of laba garlic should be cut off to make it more tidy; the laba vinegar will have a more greasy and appetizing effect.