Braised large intestine 1, braised fat intestine is also called pig intestine, pig intestine. What Lao Zhao wants to share today is the practice of "frying the large intestine". Friends who like it can collect it directly and try it yourself when you have time. 3. Gradually introduce the necessary ingredients: intestines, wheat flour, white rice vinegar, onions, green and red peppers, garlic, soy sauce, soy sauce, hot pot, oil consumption, steamed rice, shallots and sugar. 4. Wash intestines directly with warm water several times. Then pour the wheat flour and white rice vinegar into the intestine, knead it evenly, then wash it with clear water, turn the intestine over, drag away the intestinal oil and meat bumps inside, then pour the wheat flour and white rice vinegar and knead it again. Then turn the intestines over.

5, then put it in the pot and simmer, add ginger slices and cooking wine to smell. After boiling, remove the floating foam, cover the lid and stew for another five minutes, then remove it and put it into a bowl. Put a proper amount of rice into a bowl, wash it with warm water, and then put the rectum and black glutinous rice into a plate. 6. Pour into a boiling pot and steam for 25 minutes. Slice garlic, cut shallots obliquely, cut a whole onion into hob blocks, and cut green and red peppers obliquely. When it's time to cook the intestines, take them out, rinse the steamed rice with warm water, cut them into pieces and put them on a plate for later use. 7. After the pan is cold, put the oil in. First, add the hot pot bottom material and stir-fry until fragrant. Then add the garlic and onion and stir-fry the sausage together. Then add two spoonfuls of soy sauce, rice wine, oil consumption and white sugar and stir-fry until fragrant.

The practice of boiling fish fillets at home: 1. Put Longli fish into water in advance to thaw naturally, and wash the bean sprouts. 2. Divide Longli fish into two halves along the length, put a piece of fish into a basin, catch the fish with a little salt, rice wine, tapioca starch and a protein, and marinate for 15 minutes to remove the fishy smell. Don't scratch when desizing. 3. Pick it up and cool it in cold water. Pick up the purified water and put it in a bowl for later use. 4. Heat the pot, add the onion, stir-fry the ginger foam, add the bean paste and stir-fry into Chili oil, and stir-fry the bean paste until cooked. 5. Add appropriate amount of water, soy sauce, rice wine, white sugar and chicken essence powder and bring to a boil. Shake the fish out of the pot and cook it. 6. Steam the fish.