Northeast Sauerkraut Fatty Sausage

Name: Northeast Sauerkraut Fatty Sausage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Green Hang Pepper; 2 pcs Millet pepper; 100g Cooked Fatty Intestines; 250g Northeast Sauerkraut; Some Cooking oil; Some Cooking Wine; a little Soy sauce; a little Balsamic vinegar; a little Chicken noodles; a little shallot; 4 cloves garlic; 1 tsp Sugar; 1/2 tsp salt; 1 tbsp Spicy Black Bean Sauce; a little ginger

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

As southerners, we also like to eat sauerkraut, but most of them are pickled with radishes, cabbage or sauerkraut. Just like the kind of sauerkraut in sauerkraut fish, 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 sour, crispy and no peculiar smell~ Pickled cabbage and fat sausage, I have three tips. It will be easy to see, Cuihua: Serve sauerkraut"

Northeast Sauerkraut Fatty Sausage

1. Prepare the ingredients

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

5. Then put the fat intestines in the blanching and scalding and remove the water-controlling PS: You can omit this step for the fat intestines you make yourself

6. Heat the pan and pour the oil, the oil is more than usual, and then add the fat intestines and wait for the fat intestines to produce the oil, then add the green and red peppers, quickly pass the oil and remove them for use (the second trick: pass the oil)

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

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

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

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

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

12. Continue the fire, and drip a little cooking wine along the side of the pot later

13. 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 (the third method: cook the cooking wine and balsamic vinegar before serving

14. Cuihua: Serve sauerkraut

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