1. Pepper and large intestine Raw materials: green pepper, large intestine, cooking wine, soy sauce, monosodium glutamate, oil, ginger and garlic.
Practice: 1. Take the oil pan, burn the oil, and saute the chives and ginger;
2. Stir-fry in the large intestine for a while, cook the cooking wine, and soy sauce;
3. Add green peppers and stir-fry again;
4. Add a small amount of boiling water, cover and simmer for 2 minutes with low fire;
5. Add a small amount of salt and monosodium glutamate seasoning, and collect the juice from the pot.
2. The raw materials of the marinated large intestine: 2500g of pig large intestine, 75g of salt, 50g of white sugar, 20g of fennel, 3g of star anise13g, 20g of cooking wine, 3g of monosodium glutamate and a small amount of red yeast.
Practice: 1. Cut the pig large intestine into sections. Open the inside of the intestine, scrape off the waste, rub it with salt or alum for several times, then wash it with cold water continuously, and wash the inside and outside of the intestine. Finally, scald it with boiling water and scrape it again to keep it clean.
2. Put cold water on the fire, add salt, white sugar, cooking wine, red koji, fennel, star anise, monosodium glutamate and other condiments, first roast with strong fire, skim off the white foam, and then cook for a while, that is, marinated sausage juice.
3. Put it in the pot of marinated sausage, bake it with strong fire and skim it, then change it to Chinese fire, and marinate it for 1.5-2 hours. The marinated sausage should be moderately cooked, and poke it with chopsticks at any time and place to check the perfection level (generally, the wooden chopsticks can expose the intestine with a slight poke).
3. Stir-fried large intestine with shredded ginger Raw materials: Raw materials: 300g of pig large intestine is 5 slices of ginger and 2 small peppers with garlic 1 seasoning;
Seasoning: vinegar essence, bean paste 1 tsp fresh chicken essence powder 1/2 tsp.
Practice: 1. Clean all raw materials. Slice the large intestine and shred the ginger; Pedicels and seeds of small peppers are removed and cut into strips; Peel the garlic and cut it into pieces.
2. Pour 1 teaspoon of oil into the pot and bring to a boil. Stir-fry in the large intestine, add garlic and stir-fry until fragrant. Add shredded ginger, shredded pepper and material A and stir-fry for half symmetry, and serve.
Fourth, pickled peppers and fat intestines use 500 grams of pig large intestine; Pickled pepper is appropriate; A little onion; Old smoke a little; Proper amount of oil; A little chicken essence; Light soy sauce
Practice: 1, wash and cut the pig's large intestine, boil in boiling water until soft, scoop up supercooled water and drain; Chop pickled peppers for later use.
2. Boil the pan, pour it into the large intestine in 1, stir-fry it with low heat to dry the water, pour it into the soy sauce and color it evenly, then take it out for later use.
3. Heat oil in a pan, pour it into the lewd large intestine, stir-fry over high fire, cook cooking wine, and season with a little light soy sauce.
4. Pour in chopped pickled peppers, stir-fry for 2 minutes, then sprinkle with scallions, and season with a little chicken essence before taking out the pot.