A good way to braise pork intestines: the material of braise pork intestines.
Pork intestines, ginger, aniseed, pepper, sugar, dried pepper, garlic slices, soy sauce, salt, Pixian bean paste and onion.
The practice of braising pork intestines in brown sauce
1. After cleaning the small intestine, cut it into 2cm segments with scissors, put a few slices of ginger, a handful of aniseed and a handful of pepper in the pot, blanch it with boiling water once to remove the fishy smell, take it out after boiling for 5min, and pour off the water;
2. Heat the oil pan, stir-fry the sugar over low heat, add the small intestine, ginger, dried Chili, garlic slices, soy sauce, salt and oil, add two cups of water, cover the pot, and cook the small intestine. About 30 minutes. At this time, the small intestine out of the pot can be eaten;
3. Reheat a small amount of oil in the wok, add a spoonful of Pixian bean paste and stir fry, then add the small intestine, add the onion and pepper and stir fry quickly.
Delicious practice of braised pork intestines II. Materials for braised pork intestines
Material: 500g of pig large intestine,
Accessories: carrot 100g, green pepper 30g, coriander 6g,
Seasoning: peanut oil 25g, soy sauce 8g, salt 3g, monosodium glutamate 2g, cooking wine 3g, vinegar 3g, sugar 2g, pea starch 10g, onion 5g and ginger 3g.
The practice of braising pork intestines in brown sauce
1. Cut the fat sausage into sections, put it in a bowl, and add soy sauce and cooking wine for curing.
2. Wash and slice carrots, shred green peppers and mince coriander; Wash the onion and cut the flowers, and wash and shred the ginger; Add water to starch to make a thick juice.
3. Heat the wok with oil, add shredded ginger, stir-fry pork intestines, add green pepper, soy sauce, salt, cooking wine, sugar, vinegar and fresh soup, and burn thoroughly;
4. Add monosodium glutamate, stir-fry carrots, parsley and chopped green onion a few times, and thicken the water starch.
The Delicious Way of Braised Pork Sauce —— Three Ingredients of Braised Pork Sauce
500g of pig intestine, 20g of sliced onion, ginger and garlic, half a green pepper, appropriate amount of salt, 600ml of cooking oil, 2 tablespoons of soy sauce, half a tablespoon of soy sauce, 23 tablespoons of sugar and 2 tablespoons of cooking wine.
The practice of braising pork intestines in brown sauce
1. After cleaning the pig's large intestine, put water in the pot, add onion and ginger slices and cooking wine and cook until cooked.
2. Take out the fat sausage, clean it, cut it into small pieces and dry it.
3. Put the oil in the pot, heat it to 60% to 70% oil temperature, put it in the large intestine, fry it until the skin is golden, and take it out.
4. Add the right amount of oil to the pot and stir-fry the shallots, ginger and garlic.
5, put in the large intestine, cook wine, soy sauce, soy sauce, add sugar, add water, simmer the large intestine to taste, and the soup will be concentrated.
6. Season with salt.
7. Add green and red peppers, stir-fry until fragrant, then turn off the heat and serve.
The delicious way of braising fat sausage is soft and crisp.
Materials for braised pork intestines
Materials: pig large intestine1000g, winter bamboo shoots150g,
Seasoning: 50g of white garlic, pepper (dried red tip) 15g, cinnamon 10g, 50g of lard, 50g of cooking wine, 50g of salt, 50g of vinegar, 50g of soy sauce, 25g of sugar, 2g of monosodium glutamate, 0g of onion 15g and 65505g of ginger.
The practice of braising pork intestines in brown sauce
1. Cut the fat sausage with scissors, skim off the fat oil, scrape off the saliva inside and outside with a knife, clean it with salt and vinegar, wash the dirt with warm water, blanch it in a boiling water pot and take it out;
2. Rub with salt and vinegar and wash twice to remove odor;
3. Put it in a cold water pot, add cooking wine and minced onion and ginger, stew it with low fire until it is 70% rotten, take it out, and cut it into oblique pieces 4 cm long and 3 cm wide;
4. Boil lard, add fat sausage, onion and ginger, saute until fragrant, cook wine, add soy sauce, salt, sugar, dried Chili, cinnamon and soup to boil, pour into casserole and simmer over low heat;
5. Shell the winter bamboo shoots, wash them and cut them into pieces as big as fat intestines, and cut garlic into oblique pieces;