First, turn the pork sausage upside down and clean it up, and then dry it for later use. Then clean up the kimchi, clean it, break it into petals, cut it with an oblique knife and put it aside! Add cold water to the pot, put the cold water from pig's large intestine into the pot, add ginger slices and rice wine, then heat it and cook for 30 seconds. Immediately take out the pig's large intestine and put it in cold water to cool down quickly! This is also a small skill that the pig's large intestine is brittle but not tough. This method has been tried and tested time and again, and everyone can try it. After the temperature of the pig intestines is completely lowered, take out the pig intestines, dry the water, then put them on the chopping board, cut the pig intestines into oblique triangular pieces with a fruit knife, and cut them for later use!
Take the oil out of the pan before it boils, add the edible salt and stir fry for a while. Stir-fry until it is dry, pour the kimchi into the pot and stir-fry until it is hot. Stir-fry the water in the kimchi until it is sour, and then put it out for use! Suddenly, add some oil to the pot to boil, add millet and garlic, stir-fry until tender and fragrant, then pour the pork intestines into the pot, stir-fry until the fat intestines turn over, stir-fry for about 3 minutes, add soy sauce, add rice wine, then put the kimchi into the pot, stir-fry quickly and evenly, then pour a small amount of thickening powder, and stew with water until it tastes good. Stir-fry evenly and you can put it in the pot!
Such a spicy and delicious fried pork sausage with sauerkraut is finished. After adding cold water to cool down, the fat sausage is not malleable and delicious when eaten, especially when served, the fat sausage is not greasy at all. Great with rice or noodles. Friends who love to eat this dish, just follow suit and give it a try to ensure that it is not easy to get depressed!
The method of wrapping pig small intestine can be used as the core of casing roll along ten to twenty sections, and then wrapped and bound with casing to form a binding layer, forming a raw casing roll, and then marinating the raw casing roll with marinated soup to form a pickled food casing roll.
Because it is tightly wound, it will not spread out after slicing. Chewing in the mouth is fragrant and crisp, especially chewy and elastic. You can slice it and eat it round and round. It is a particularly good leisure snack and a must for drinking.