material
Fat intestines; Dried peppers; Zanthoxylum bungeanum granules; Garlic; Onions; Ginger slices; Salt; Cooking wine; Original pumping; White sugar; Fragrant leaves; Illicium verum; Flour; Vinegar; edible oil
working methods
Put the fat sausage in a clean bowl, pour in half a bowl of flour, and knead vigorously for 2 minutes. Then turn out the sausage, pour in the remaining half bowl of flour and a spoonful of salt, and knead for 2 minutes. Rinse with water.
Continue to rub the fat sausage with vinegar for 2 minutes. Rinse with water and cut into sections.
Pour half a pot of water into the soup pot, heat it with high fire, add the cut fat sausage, and then add three slices of ginger, a spoonful of cooking wine, fragrant leaves and star anise. After the water boils, turn to low heat and cook for about 20 minutes.
Take out the cooked fat sausage and drain it. Dry it with kitchen paper.
Cut onion into chopped green onion and garlic into garlic slices. Cut the dried pepper into small pieces.
Heat the wok over medium heat and pour in cooking oil. When the oil is slightly hot, add chopped green onion, garlic slices, ginger slices, peppercorns and dried peppers. Stir-fry until fragrant, pour in the fat sausage and turn to high heat. Stir fry a few times.
Pour in light soy sauce, sugar, cooking wine and salt, stir-fry quickly and evenly, and when the fat sausage is slightly golden yellow, turn off the heat and take out the pot.
Spicy pork intestines noodles
material
Fat sausage (pickled); Onion, ginger and garlic; Green vegetables; Bean paste; Laoganma; Oyster sauce; Sugar; Chicken essence; Pepper; Pepper powder; Zanthoxylum oil; Chili oil; peanut
working methods
Sliced onion, ginger and garlic.
Heat a little base oil in the pot, add the fat sausage and stir-fry until brown and shiny.
Add onion, ginger and garlic and stir-fry until fragrant. Add pepper powder, sugar, chicken essence and pepper and stir fry.
Pull the ingredients to the side of the pot, add a spoonful of bean paste and half a spoonful of Laoganma and stir-fry the red oil.
Stir-fry the ingredients and stir well.
Add some boiled noodles, and add some vegetables when it is almost ready.
Stir-fry some peanuts when cooking noodles, and pay attention to small fire.
Serve the fat sausage noodles, sprinkle with peanuts and chopped green onion, and drizzle with pepper oil and Chili oil.
Stewed pork intestines with baby cabbage
material
Doll tray; Fat sausage (boiled in salt water)150g; ; Appropriate amount of green onions; Appropriate amount of ginger; Appropriate amount of garlic; Appropriate amount of cooking wine; Take a proper amount of soy sauce; Salt 2g; Proper amount of edible oil
working methods
Prepare ingredients.
Cut the green onions into foam.
Ginger is cut into foam.
Cut garlic into bubbles.
Cut the fat sausage into small pieces.
Cut the doll tray into long sections.
Heat the wok and add some cooking oil.
When the oil is seven minutes hot, add onion, ginger and garlic and stir-fry until fragrant.
Add the fat sausage and stir well.
Pour in the right amount of cooking wine.
Pour in the right amount of soy sauce and stir well.
Add baby cabbage and stir well.
Pour in the right amount of water, about half of the dish.
Add about 2 grams of salt and stir well.
Stew until the doll is soft and rotten, then turn off the heat and take out the pot.
Braised pork intestines &; Pork rolls &; Braised pork intestines with potatoes
Material 1 (braised pork intestines)
600 grams of fat sausage (semi-cooked fat sausage in supermarket); 5 garlic; Ginger1; 1 dried pepper; Zanthoxylum bungeanum 1 pinch; Fennel 1 pinch; Star anise1; Sannai1; Pixian watercress 1 tablespoon; Red pepper oil;
Material 2 (pork intestines powder, baked pork intestines with potatoes)
Braised pork intestines; Potato; Sweet potato powder; Oil pepper; Soy sauce; Monosodium glutamate; Onions; Coriander;
Braised pork intestines &; Pork rolls &; Boiled pork intestines with potatoes 1
Remove the white oil from the inner wall of the fat sausage and wash it repeatedly (I bought a half-cooked fat sausage, but if it is raw, I have to increase the cleaning intensity)
Cut the fat sausage into small pieces about 2 cm, slice the ginger and garlic, and shred the dried pepper.
Put oil in the pan, heat it, add garlic slices, dried peppers, prickly ash, star anise and rhizoma Dioscoreae Septemlobae, and stir-fry until fragrant.
Add the fat sausage and stir fry a few times.
Add Pixian watercress and stir fry for two minutes.
Add water, not too fat, and add a proper amount of Chili oil.
Bring the fire to a boil and simmer for about 40 minutes (if it is a fat sausage, it will take longer).
Braised pork intestines &; Pork rolls &; Practice of burning pork intestines with potatoes II
Sweet potato powder is soaked until soft. Put all the spices in the bowl.
Take out the cooked sweet potato powder and put it in a seasoning bowl. Scoop in the braised fat sausage and the soup of fat sausage. Sprinkle with coriander and chopped green onion.
Cut the potatoes into small pieces and throw them into the braised pork intestines. Bring them to a boil over low heat. Boil the potatoes and sprinkle with coriander and chopped green onion.
Sauté ed large intestine with sauerkraut
material
Pig large intestine; Pickled sauerkraut; Green and red pepper; Ginger slices; Garlic; Raw powder; Rice wine; White sugar; Light soy sauce
working methods
# Wash the pig's large intestine # After turning the pig's large intestine over, tear off the white oil inside; Cleaning the cleaned pig large intestine with raw powder, and then flushing; Say it again. Scrape with salt for the third time and rinse with water. Turn the pig's large intestine back, grab it with salt and rinse it clean. Feel for yourself. If it is still not clean enough, repeat it.
After washing the pig's large intestine, put it in water to dry and cut it into sections, each section is 3~4 cm, because it will shrink slightly when cooked. Add a little salt, a little corn starch, a little sugar and rice wine and marinate for later use.
Wash sauerkraut and cut into sections for later use. Cut the green pepper, ginger and garlic.
Put oil in the pan, add ginger, garlic and green pepper and stir-fry until fragrant, and add sauerkraut and stir-fry until fragrant. Put aside for use
Wash the pan, heat the pan until it smokes, and drain the oil until it smokes. Quickly pour into the pig's large intestine and stir fry for a few minutes in an automatic wok. Pour in the fried sauerkraut. Hook a little thin sauce (raw flour, soy sauce, a little water) and boil it, and you can go out.
Pickled pepper pork intestines
material
500 grams of pig large intestine; Pickled pepper is appropriate; A little onion; Old smoke a little; Proper amount of oil; A little chicken essence; Light soy sauce
working methods
Wash the pig's large intestine, cut it into sections, boil it in boiling water until it is soft, and drain it in cold water; Chop pickled peppers and set aside.
Bring the pot to a boil, 1 pour it into the large intestine, stir-fry it with low heat to dry the water, pour in the soy sauce and color it evenly, and take it out for later use.
Heat oil in the pot, pour it into the lewd large intestine, stir fry over high fire, cook cooking wine and season with a little light soy sauce.
Pour in chopped pickled peppers, stir-fry for 2 minutes, then sprinkle with chopped green onion, season with a little chicken essence, and then take out.