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What is the practice of braising pork intestines in Sichuan cuisine?
First, raw materials: fat sausage, ginger, red pepper, onion, green pepper, cooking wine, dried pepper, star anise, salt, chicken essence, soy sauce, fragrant leaves and monosodium glutamate.

Second, the specific steps are as follows:

1. Wash the large intestine;

2. Take out the large intestine and cut it into sections;

3. Pour ginger slices, dried peppers and anise leaf cooking wine into the pot, add purified water and stew for 10 minute;

4. Pour the vegetables into the pot;

5. Pour into the large intestine, add seasoning, and collect juice over high fire;

6. Add salt and pour water starch into the pot;

7. The finished products are as follows.