Braised pork intestines

material

2 large pig intestines, 3 cloves of garlic, 1 pepper, 3 slices of tender ginger, 2 star anise, 1 teaspoon of salt, 50㏄ soy sauce, 300㏄ water and 300㏄ pork knuckle gravy.

working methods

1. Wash the pig's large intestine with 1 tablespoon vinegar and 50g flour, then wash it with clear water, blanch it in boiling water for 3 minutes, take it out and rinse it with cold water for later use.

2. Put the fat sausage made by 1 into a casserole, boil it with strong fire, marinate it with low fire 1 hour, and then cut it into small pieces to eat.

Fried pork intestines with garlic

Brief introduction to recipes Brine is a juice base made of pepper, star anise, dried tangerine peel, cinnamon, licorice and seasonings such as soy sauce, sesame oil and soy sauce. Some people call it "old water", which is mellow only after being boiled for a long time. The spices in brine have certain medicinal properties, such as anise stool, which has a certain therapeutic effect on cold hernia, abdominal pain and kidney deficiency and low back pain. Moreover, the fat sausage has a unique taste, and it has a unique flavor after being cooked in mellow brine. Fried garlic with gold is a special dish.

material

800g fat sausage, brine juice 1000ml (packaged), 80g garlic (unprocessed), salt, raw powder, oyster sauce, sesame oil, pepper, rice wine and peanut oil.

working methods

1. Wash the pig intestines with proper amount of salt and raw flour for a while, rinse them with clear water, soak them in boiling salt water for 5 minutes, take them out and freeze them, and cut them into sections for later use.

2. Boil the oil, stir-fry the garlic until golden brown, add the fat sausage and stir-fry for a while, splash a little rice wine, add a little oyster sauce and sesame oil, and season with salt and pepper.