1. Clean the fresh sausage and cut into pieces. Scallions, cooking wine, white vinegar and ginger slices are pressed in an electric pressure cooker for about an hour, pressure for 10 minutes, and drained.
2. Chop the garlic, cut the scallions into sections, prepare the star anise and peppercorns for later use.
3. Now start to fry Pixian Doubanjiang with oil. After being fried, the sauce will taste even more delicious. First heat up the pan to increase the oil, add a little, and add the dried chilies. Stir-fry, put the dried chili in the pot and then add Pixian bean paste and stir-fry.
4. The fried sauce tastes great!
5. The potatoes are peeled and cut into small pieces, fried in a frying pan, and then set aside.
6. Add the remaining oil to the fatty intestines and stir fry. , Don’t leave the stir-frying time too long, just after a little oil, don’t stir-fry too dry, because it is braised in soy sauce, not dry flat.
7. Pour a little rapeseed oil in the pot, and pour all the seasonings in the pot as shown in Figure 2 when it is ripe.
8. Pour in the fatty intestines and the fried dried chili segments. Add light soy sauce, dark soy sauce and white sugar to stir fry.
9. Pour in the fried potatoes and stir-fry evenly to let the potatoes taste good, then add a little water to boil, turn to low heat and simmer.
10. A dish of home-style braised pork intestines is prepared with the sauce. The fatty intestines taste great, and the potatoes are also good.
Tips:If you are afraid of trouble, you can directly stir-fry the fat intestines and put them in a pressure cooker to press them. But when you put the potatoes, be aware that the potatoes will become mushy if you put them too early.
