raw materials: cooked large intestine head ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… P>1. Wash the head of large intestine with vinegar and alkaline water, blanch it in a boiling water pot, scoop it in a basin with a clean cloth, add soy sauce, Shaoxing wine, refined salt, onion and ginger, soak it for 5 minutes, take it out, drain it and dip it in a paste made of eggs, wet starch, flour and a little peanut oil.

2. put the wok on high fire, add peanut oil, heat it to 7%, and put the large intestine heads in one by one. When frying to the skin, turn over and take the pan out of the fire for 3 minutes. After the oil temperature drops, put the pot on the fire, fry it into persimmon yellow, cut it into 1 cm thick inclined knife blocks, put it on the plate, and take out the pepper and salt when serving.

[key technology]

The fat and greasy large intestine has a peculiar smell. First, it is boiled with boiling water to remove the peculiar smell, then pickled with onion, ginger, cooking wine and soy sauce, and then hung and fried. It is fat but not greasy, crisp and delicious, and has no peculiar smell.

[Flavor characteristics]

Pot-cooked "is a technique that Henan cuisine is good at. There are many dishes, such as" Pot-cooked Chicken ","Pot-cooked Duck ","Pot-cooked Bad Meat "and" Pot-cooked Tofu ",all of which are traditional famous products. Pot-cooked large intestine is persimmon yellow in color, tender in the outside, fat but not greasy, soft and palatable, and can be eaten when eaten.

main ingredient: pork cooked large intestine

auxiliary material: rice balls, one or two eggs, one oil and half two soy sauce

Specific production steps:

1. Cut the large intestine into horseshoe-shaped pieces, add eggs, rice balls and soy sauce and feed.

2. Deep-fry with 8% heat until golden yellow. Take out and control the oil, then take it out. Take-away salt and pepper