Fat Sausage 1.2 pounds Dried sea pepper A handful
Zanthoxylum bungeanum 1 handful (divided into two parts) Ginger 1 piece (divided into two parts after slicing)
Single garlic 2 heads Cooked white sesame seeds A handful
Douban One scoop Rock Sugar 3 pieces
Green onions Onions are about ten centimeters white Star anise 3
Cinnamon 1 root Bay leaf 2 tablets
Caoguo 1 piece, seeded
How to make hot sausage For one person - Illustration of how to make classic Sichuan spicy sausage 1

Step 1

Prepare all the ingredients. I bought a pair of fat intestines, about two and a half kilograms. I only used half of the amount for cooking. Wash and set aside (the last step is how to wash the intestines). Slice the ginger and garlic. The small plate on the right of the intestines is used to cook the intestines. The ingredients used include star anise, cinnamon, bay leaves, peppercorns, a dozen, half ginger slices and a section of green onion. Cut dried sea pepper into sections and soak in boiling water. For one person - Illustration of how to make classic Sichuan spicy sausage 2

Step 2

Cook the sausage first. Pour cold water into the pot. Add the same small dish of seasonings used to cook the sausage. Bring the water to a boil. For one person - Illustration of how to make classic Sichuan spicy sausage 3

Step 3

After boiling, add the washed intestines. After the water boils, add a small amount of cooking wine and salt. Turn to medium heat and cook for half an hour.For one person - Illustration of how to make classic Sichuan spicy sausage 4

Step 4

Cook until the sausages are ready when you can pierce them with chopsticks. Turn off the heat and reduce the water, take them out and wait for them to cool. Don’t cook them for too long. They won’t be able to bite you after a long time. For one person - Illustration of how to make classic Sichuan spicy sausage 5

Step 5

After the sausages have cooled, cut them into small pieces. I boiled all the sausages and ate half of them today. I sealed and froze the other half for the next time I eat them. For one person--Classic Sichuan cuisine, illustration of how to make hot sausage 6

Step 6

Pour an appropriate amount of oil into the pot, not too much. It is mainly used to help the fat intestines to release oil. When the oil is warm, pour in the fat intestines and stir-fry the intestines oil. For one person - Illustration of how to make classic Sichuan spicy sausage 7

Step 7

After the intestinal oil is released and you can clearly feel that the surface of the intestines begins to dry and harden, add slices of ginger and green onion and stir-fry until the aroma is released. For one person - Illustration of how to make classic Sichuan spicy sausage 8

Step 8

Add an appropriate amount of douban (douban mainly depends on the brand you use. Some brands are drier and have a strong taste and are salty, so don’t add too much). Fry until red oil comes out.For one person - Illustration of how to make classic Sichuan spicy sausage 9

Step 9

After the red oil is released, add rock sugar to enhance the freshness For one person - Illustration of how to make classic Sichuan spicy sausage 10

Step 10

Then add the dried sea peppers (pour out the water in which they were soaked) and Sichuan peppercorns and stir-fry until fragrant. For one person - classic Sichuan cuisine, making hot sausageIllustration of method 11

Step 11

Sprinkle in cooked white sesame seeds, stir-fry evenly, add some salt and chicken essence and serve. For one person - Illustration of how to make classic Sichuan spicy sausage 12

Step 12

Plate and eat! Cooking Tips for Hot Sausage

When buying fat intestines, you can buy blanched ones. They are cleaner and will be much easier to clean. If you really can’t buy blanched sausages, you can just use raw fat intestines. It’s just a bit more troublesome to clean. Don't wash raw fat intestines with water first. Instead, you need to wash them with flour and white vinegar. Knead them for about ten minutes each time and then rinse them with water. Repeat three times and they are almost clean. As for the intestinal fat (the inner layer of the fat intestine), it depends on personal preference. Keep what you like and throw away what you don’t. You can turn the inner layer out before blanching and remove it, but this is very time-consuming for novices, so I would also recommend that after washing the sausage with white vinegar and flour, you directly boil a pot of hot water, throw the sausage in and blanch it for 5 minutes, take it out, then cut open the sausage and use a knife to scrape off the inner oil. This is much easier. If you buy blanched fat intestines, you don’t need to blanch them for 5 minutes. If you are skilled in craftsmanship, you can just turn the inner layer out and tear off the intestinal oil on it, or just cut open the fat intestines and scrape off the intestinal oil. Then use it again. flour + whiteWash it twice with vinegar for 5 minutes each time and then you can start cooking. When making hot fat intestines, you can choose the head part of the intestines, which is the thicker section (in my heart, the head of the intestines is much easier to clean than the thinner intestines. Don’t ask me how I know this. This is a sad story) The main reason for using boiling water for dried sea pepper is that our hot fat sausage has a strong firepower. If it is put into the pot without soaking in water, it will easily become mushy. After soaking, it will not become mushy and the color will remain bright. If you can't eat spicy food, you can throw away the dried sea pepper. Haha, just put some thought into it and you'll be fine. You don’t need to add soy sauce to this hot sausage. The color is already wide enough. Just use the one on Douban. Otherwise, it will be dark and not good-looking