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Stir-fried sausage is a flavorful dish, rich and crispy, with a delightful aroma of pepper, perfect for these chilly winter days.
Delicious stir-fried sausage
Sausage stir-fry is made from various parts of pork, along with shiitake mushrooms and wood ear fungus, enhanced by the accompanying spices. Check out the recipe below to treat your family.
Ingredients for stir-fried sausage:
Ingredients needed to make stir-fried sausage
- Pork tongue: about 400g
- Pork leg meat: 300g
- Pig ears: 1 piece, about 400g
- Wood ear fungus: 30g
- Shiitake mushrooms: 50g
- Spices, fish sauce, seasoning powder, pepper, dried shallots
How to make stir-fried sausage:
Step 1: Soak wood ear fungus and shiitake mushrooms in warm water for a while.
Soak wood ear fungus and shiitake mushrooms in hot water
Then rinse thoroughly and finely chop. Peel and crush dried shallots, then mince them.
Finely chop wood ear fungus and dried shallots
Clean the leg meat, pig ears, removing all hair and odor. Blanch the pig tongue in boiling water to easily remove the white membrane on the surface. Then boil in water with about 1 tablespoon of vinegar and a little salt, remove all types of meat after blanching to remove impurities in the meat and make it easier to slice, boil for about 2 minutes, then remove and rinse in cold water to cool the meat quickly and prevent discoloration.
Blanch leg meat and pig ears in boiling water
Step 2: Slice the meats into thin pieces, then marinate with a little fish sauce, seasoning powder, and spices for about 30 minutes.
Thinly slice the meat and marinate with spices.
Step 3: Heat some oil in a pan, sauté the onions until fragrant, then add the marinated meat to stir-fry. Stir well while cooking and cook over medium heat until the meat is evenly cooked. Add a little fish sauce to enhance the flavor of the meat and stir-fry for about 10 minutes until the meat firms up.
Add the meat to the pan and stir until firm.
Then add sliced shiitake mushrooms and sliced wood ear mushrooms, stir-fry together. When the meat is slightly charred on the edges and all ingredients are cooked and seasoned, sprinkle some ground pepper, stir well, and turn off the heat. It is important to note that if the meat is stir-fried for too long, it will become dry, and if it is not stir-fried enough, it will not be flavorful. Therefore, stir-fry until the meat releases fat and is slightly charred on the edges.
Prepare the ingredients by frying them until crispy alongside.
Step 4: Have a few clean banana leaves ready and slightly heat them over a flame until they soften. Rolling the meat will be easier this way. Once the meat is just sautéed, while still hot, quickly place it on the prepared leaves and wrap tightly, then secure with twine. Then use heavy objects to press the ham like wooden mallets, pots... with this method, you don't need to refrigerate it but still have a firm and long-lasting ham.
Transfer the fried meat onto banana leaves.
Use your hands to roll tightly.
Fold the star ends tightly to prevent leakage.
Securely tie the ham and use a mold.
If banana leaves are unavailable, you can use plastic bottles or stainless steel molds. While the meat is still hot, scoop it with a spoon into the mold, pressing down with another spoon as you fill. Then twist to compact the meat, let it cool, and refrigerate for 1-2 hours.
In the absence of banana leaves, use a mold to wrap the ham.
Making fried ham is not overly complicated; just a bit of skill and attention to detail, and you'll have a delicious ham ready.
Store the ham in the refrigerator for preservation and gradual use.
Enjoy a fragrant and delicious piece of ham with your rice.
Wishing everyone successful and delightful cooking with fried ham!
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