I usually watch a lot of people make braised dishes. If they put old soy sauce, they don't like salt. And if the taste of side dishes is heavy, they don't like salt either. But according to the taste of cooking, we must put sugar in the old soy sauce, and then we must put salt, which is the taste of sugar. But when you cook without salt, the taste is just a little bit worse. If you are afraid that the salty taste is too heavy, you should put less salt. In a word, you must put salt to a certain extent.
1. Cut the fat intestines into small sections, clean them thoroughly, put oil in the hot pot, 80% heat, put the fat intestines and ginger slices. Stir fry for one or two minutes, and the fat intestines will come out of water.
2. Pour in a spatula of soy sauce and a teaspoon of sugar, add enough water to the sausage, and toss one or two 8 Jiao and a small piece of cinnamon. Heat for 1 hour.
3. One hour later, when the juice is almost dried, put in the pickles, stir fry for one or two minutes, and then simmer for another five minutes (the pickles also come out of water, so don't worry about the juice drying).
4. Stir fry red pepper until it's broken. Add a teaspoon of salt and turn off the heat.