Spicy Double Smelly Pot

Name: Spicy Double Smelly Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Hangjiao; 100g Cooked Fatty Intestines; 5 yuan Stinky Tofu; Some Rapeseed oil; Some Cooking Wine; Some Soy sauce; 2 cloves garlic; 2 pieces Chives; 4 slices ginger; 1 tsp Sugar; 1/2 tsp salt; 1/2 tsp Chicken noodles; 1.5 tbsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Speaking of food, in addition to Hunan cuisine, Yunnan-Guizhou cuisine, Sichuan cuisine is absolutely indispensable; spicy, red sauce, spicy, salty and fresh, sweet and sour, and so on. What are Mapo tofu, fish-flavored pork shreds, Gongbao chicken, hairy blood? Waiting for Wang, boiled fish, etc., all can be called classics, everything can make your saliva flow.
Although I am not from Sichuan, I also like to eat Sichuan dishes, especially improved Sichuan dishes. For example, this spicy double stinky pot is one of the family’s favorite Sichuan dishes; I used to love it, but I couldn’t do it well. There was a strange smell. Once I accidentally showed a food program on TV and was teaching how to make fat intestine tofu. As a foodie, I quickly took out my phone and watched it while recording; after the end, I rushed to the vegetable market to buy ingredients to learn and practice; hey, It’s amazing. The fat intestine tofu pot made with the same ingredients according to the chef’s method is not the same, it tastes delicious and has no peculiar smell; haha, after that, I followed the chef’s method to improve this spicy double stinky pot. I was also unanimously praised by my family; not to mention the super meal, the remaining marinade bibimbap noodles are also delicious, take it out today and share it with everyone~~~

Spicy Double Smelly Pot

1. Prepare the ingredients

2. Wash the green onion, ginger, garlic and hang pepper and cut it for later use

3. Rinse the stinky tofu, cut a round piece into 9 small pieces on average and set aside

4. The cooked sausage is changed into small pieces for later use

5. Heat the non-stick pan and pour in rapeseed oil. This is the prerequisite for Sichuan flavor. First, saute the onion, ginger, garlic, and then saute the peppers until they are short.

6. Save the bottom oil and put the stinky tofu into the high heat

7. The browned yellow on all sides of the frying process will not only increase the fragrance, but also last for a long time, and can absorb more marinade.

8. Re-pour some rapeseed oil, turn to low heat, add soybean paste and Pixian bean paste, and stir fragrant to produce red oil

9. Then cook the cooking wine and dark soy sauce, then add the right amount of water and sugar to boil; this step is very important: it can effectively remove the sourness of the sauce produced during the pickling process, so as to achieve the effect of increasing flavor and freshness

10. Put in the stinky tofu that has just been fried

11. Bring to a boil

12. Pour into a casserole, cover and bring to a boil

13. Add the fat intestines and stir-fry the chives, ginger, garlic

14. Open the lid and open the heat to the top. Opening the lid allows the peculiar smell of the fatty intestines to disperse without leaving the dishes, so that it tastes more mellow.

15. Add some salt according to the saltiness, and finally sprinkle with pepper and chicken powder

16. Turn on the top again and turn off the heat to serve

Tips:
As the saying goes, a good meal is not afraid of late; if you want to taste the delicious ingredients, you can't be afraid of trouble; in fact, it looks troublesome, and the real cooking is not as complicated as imagined. It takes only 20 minutes from raw to cooked. It’s done, so you can try it too, it’s really delicious after dinner~~