Korean cuisine

Ingredients: 300g of pig's large intestine, 0/00g of pickles, sesame leaves, bean curd/kloc-,50g of cattail, green garlic and bean skin, 20g of green pepper and red pepper, 200g of rice cake, 3 tablespoons of flour, 5g of coarse salt and 600g of soup stock.

Materials for removing fishy smell from large intestine: clean water 600g, soy sauce 15g, ginger slices 10g, onion 30g, pepper 5 slices, garlic 3 petals and onion 50g.

Seasoning for large intestine: 60g onion paste, 30g Chili powder, soy sauce rice wine 15g, chopped green onion Jiang Mo 15g, Jiang Mo 5g, sesame salt, salt, pepper and sesame oil 5g each.

Output: 1. After removing the oil from the outer layer of the large intestine, grab it evenly with coarse salt and flour, remove the mucus and wash it with clear water until the large intestine has no odor.

2. Put the pot into the large intestine to remove the fishy smell, boil it in the large intestine, take it out after boiling for 15 minutes, and cut it into 4 cm long sections. Degrease the soup in the pot and filter it for later use.

3. Remove the excess seasoning from kimchi and cut it into small pieces 4 cm long. Cut the green garlic into small pieces 4 cm long and cut it in half along the length.

4. Cut tofu and cattail into thin slices with a length of 4 cm, a width of 5 cm and a thickness of 0.6 cm respectively; Shred green pepper and red pepper; Cut fresh tofu into strips with a width of 2 cm; Sesame leaves are torn by hand.

5. Soak the rice cake in clear water for 30 minutes and take it out for later use.

6. Add 1/3 large intestine seasoning into the large intestine and mix well. Put kimchi, tofu, bean skin, cattail, pepper, green garlic and the mixed large intestine into a pot, pour the broth, boil it with low fire, add the remaining large intestine seasoning, add the rice cake and sesame leaves, and boil it with low fire to serve.

Features: delicious, slightly sour and spicy, and tender large intestine.