Shandong jiuzhuan large intestine
In my limited experience of eating and drinking, few people make this dish perfect. The nine-turn large intestine is a difficult movement in fat sausage dishes, just like diving on the 10-meter platform, walking on the platform, taking off, taking off, turning 270 degrees, turning over for two and a half weeks, entering the water, and stepping up the pants to press the splash. Every step can't be slack, and it is possible to make a perfect nine-turn large intestine. It's hard to meet a delicious nine-turn large intestine when you walk nine times on Chang 'an Avenue.
Wash the fat intestines first. It's a rough job. It needs to be washed repeatedly with vinegar and alkaline water to remove its fishy smell. If this step is not up to standard, the fat sausage will not be delicious. There is a thick layer of intestinal oil on the inner wall of the fat sausage. Some people like thick and greasy intestinal oil, while others don't, so it is necessary to remove all the intestinal oil. The washed fat sausage needs to be cooked again before filling. Stuffing is also very particular, giving consideration to both fat and thin, about four or six minutes, cut into diced meat the size of pomegranate grain, mixed with starch, chopped green onion, spices, salt, and some will be cut into some Jiang Mo and dried tangerine peel. If you pay attention to some starch, you need to use mung bean powder, which tastes best. After filling, the two ends are tied tightly, fat and round, simmered in the prepared brine, and finally there is a smoking process.
Sichuan pork intestines
The way of curing fat sausage is similar all over the country. Most of the northern sauces are rich and look red and bright, while most of the southern ones pursue the original flavor and have the essence of fat intestines. Comparatively speaking, I prefer the fat sausage in Sichuan.
Sichuan is a paradise for fat sausage lovers, and the paradise in this paradise is said to be Jiangyou. People who have never been to Jiangyou are embarrassed to say that they love this stuff.
In Chengdu, you can eat delicious fat intestines by going to a roadside fly restaurant. The best way to eat fat sausage is not to fry, braise in soy sauce, dry pot or stew soup, but to cut a plate of braised fat sausage and drink it slowly. If you think the fat sausage is a little greasy, you can serve it with flowers and feathers next to it.
Chengdu also has a unique way of eating, dipping in water to moisten the intestines. The place to eat fat sausage dipped in water is Shuangliu Wuming fat sausage dipped in water. The fat sausage in the big bowl is white and tender, which is simply silly and sweet. It is also delicious to eat lotus white dipped in water, but it is obviously fat sausage, but it is also wonderful to eat the blasphemy like first love.
Xi an Hu Lu tou
Different places have different names for fat sausage. When you get to Xi 'an, it becomes a gourd head. Xi is a staple food paradise for many foodies, and my favorite is Hulutou.
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Hulutou is similar to mutton bread in soup, except that mutton is replaced with fat sausage. You need to lick it carefully before making fat sausage. After various means, the fishy smell disappeared, and the pig-bone hen boiled into milk soup, which was very fragrant.
Chaozhou bittern large intestine
I have been to Chaoshan several times and found that the beauty of Chaozhou brine large intestine is that it needs a thick intestine. Chaozhou brine has a special fragrance, which is different from the fresh and sweet of Soviet brine, the bright red and moist of Shandong brine, and the spicy and old fragrance of Sichuan, but it has another meaningful feeling. Chaozhou brine has its own set, except for common spices, such as Nanjiang, citronella and goose oil.