The Home-Style Dishes You Requested Are Here: The Greasy Flavor of Sausage Perfectly Neutralized, With All the Fragrant Flavors Highlighted

Tea Tree Mushroom with Smoked Sausage

Cut, Blanch, Braise, Fry, Sauté

Cutting Board: 300g smoked sausage, cut into 2cm long strips (similar to chopstick ends); 200g tea tree mushrooms, trim off the heads, cut into 2cm long segments, wash clean.

Stovetop: 1. Add 500g vegetable oil to a pot and heat to 40% hot, add the sausage and fry until slightly browned, remove. Add the tea tree mushrooms and deep-fry until 80% dry. 2. Leave the pot bottom oil, add ginger 3g, garlic 3g, chili peppers 10g, fragrant peppercorns 6g, sauté until fragrant, add tea tree mushrooms and sausage, add Culinary Sauce for flavor, Culinary Chicken Powder, White Sugar 5g, Shao Xing Wine 4g, sauté evenly, sprinkle scallion segments 10g, drizzle fragrant peppercorn oil 3g, pour into a hot casserole for serving.

Sausage Braising: 1.5kg smoked sausage, cleaned thoroughly, blanch. 2. Add 50g vegetable oil to a bucket and heat, add star anise 10g, nutmeg, cardamom 6g each, cinnamon 15g, cloves 3g each, dried chili peppers 100g, fragrant peppercorns 30g, scallion whites 250g, old ginger blocks 200g, sauté until fragrant, add water 4kg, add caramel color (white sugar 150g for frying, add as needed to adjust color, the color is lighter than typical Cantonese braising sauce), Shao Xing Wine 200ml, Culinary Chicken Powder, White Sugar 10g each, season, bring to a boil, remove foam, reduce heat, braise sausage for 1.5 hours.