How to fry smoked large intestine is delicious?

Question 1: how to smoke the pig's large intestine and prepare delicious ingredients;

2 pig large intestine

1 red pepper

1 green pepper

6 slices of ginger

3 tablespoons soy sauce

Proper amount of salt

Recipe practice:

1. There are two large pig intestines, and washing is very important. Every time Bao Da is in charge of washing, he rubs the salt inside and out, washes it quickly, then puts the salt in, and repeats it five or six times. If it is particularly clean, it can be washed with alkali again, but my father said that if it is too clean, it will not smell like large intestine.

2. Wash it, put it in the pot, cover the pot, and cook it on low heat until it is convenient to use chopsticks. We should stay up for more than half an hour at lunch. Pay attention to the small fire and try chopsticks.

3. Boil the large intestine in water, cut into small pieces of hob meat, a green pepper and a red pepper, and cut into small pieces.

4. Heat the pot, add a little oil, add ginger slices and stir fry.

5. Turn the fire into the large intestine and stir fry, add a proper amount of soy sauce, and add salt to taste and stir fry evenly.

6. Add pepper and stir-fry for a few minutes, then immediately take out the pot.

7. Flat loading

Question 2: the practice of frying and smoking the large intestine with incense, how to eat well and stir-fry ingredients with incense.

condiments

Pig intestines (used as food)

1200g

condiments

Residual sauce

Proper amount

refined sugar

Proper amount

salt

Proper amount

cinnamon

Proper amount

Mircia

Proper amount

Eight angles

Proper amount

step

1. Turn the fat sausage over, cover it with salt and rinse it.

2. Boil the stock, add the fragrant leaves, cinnamon and star anise, add the washed fat sausage, and simmer for 1.5-2 hours.

The boiled soup is very clean.

4. Wipe the bottom of the pot, spread tin foil and add 2 tablespoons of sugar.

5. Put the steamer into the pot, put the cooked fat sausage on the steamer, cover it, and turn off the fire for about 3 minutes to smoke.

6. Smoked food can be eaten by cutting it into sections.

Question 3: The practice of smoking pig's large intestine, how to eat smoked pig's large intestine well, and the daily routine of smoking pig's large intestine is 1.

2. Rinse with water several times,

3. Rub it in the middle. Knead for five minutes, then rinse the rubbed large intestine with clear water several times.

4. Add the orange peel again.

5. Knead for another five minutes.

6. Rinse with clear water several times, turn the cleaned large intestine over, remove the dirty things on the other side, and then turn it over. The oil-free side is outside,

7. Drainage,

8. Add soy sauce, salt and cooking wine, marinate for one day, and smoke in the oven.

9. Incense and yellowing.

Question 4: the practice of smoking pig's large intestine, how to eat it delicious, and the materials used for smoking pig's large intestine

condiments

Pig large intestine1500g

condiments

orange peel

200 grams

Cooking wine

30 grams

chilli powder

30 grams

soybean

5 grams

thirteen?incense

5 grams

Method of smoking orange-flavored pig large intestine

Cleaned pig large intestine

be waterlogged

salt

Put Chili powder

Drizzle with soy sauce and cooking wine.

Sprinkle thirteen incense

Mix evenly or properly.

Prepare orange peel

Add orange peel, which can enhance fragrance and taste. Marinate for a day to taste.

10.

There is smoke in the oven.

1 1.

Turn over and smoke until golden.

12.

Delicious sausage

Cooking tips

Put orange peel, orange peel can enhance fragrance and deodorize.

Question 5: How can Hunan's smoked fat sausage stir-fry delicious sausages? You'd better smoke them with suet. Fried celery with dried Chili and garlic is delicious. I ate in Pingjiang a while ago.

Question 6: How to make smoked fat sausage? Ingredients: cucumber, garlic, red pepper, cold vinegar, sugar, salt.

Exercise:

1. Wash the cucumber, put the whole cucumber on the chopping board, first cut it into connected slices with a straight knife (the thinner the better), the depth of the knife edge is about 2/3 of the diameter of the cucumber, and then turn the cucumber over 180 degrees to make its back face up. Still use a straight knife to cut continuously, but the angle is different. The angle between the blade and the cucumber is 45 degrees, and the depth of the blade is still 2/3 of the diameter of the cucumber.

2. After cutting, sprinkle a little salt to marinate, kill water, rinse and put it in the plate;

3. Chop garlic and pepper, wash and chop them, put them in a small bowl, add sugar and appropriate amount of cold vinegar, stir them evenly, and pour them on cucumber to serve.

Question 7: The practice of smoked fat sausage, how to make the home-cooked ingredients of smoked fat sausage?

condiments

Pig intestines (used as food)

1200g

condiments

Residual sauce

Proper amount

refined sugar

Proper amount

salt

Proper amount

cinnamon

Proper amount

Mircia

Proper amount

Eight angles

Proper amount

step

1. Turn the fat sausage over, cover it with salt and rinse it.

2. Boil the stock, add the fragrant leaves, cinnamon and star anise, add the washed fat sausage, and simmer for 1.5-2 hours.

The boiled soup is very clean.

4. Wipe the bottom of the pot, spread tin foil and add 2 tablespoons of sugar.

5. Put the steamer into the pot, put the cooked fat sausage on the steamer, cover it, and turn off the fire for about 3 minutes to smoke.

6. Smoked food can be eaten by cutting it into sections.

Question 8: How to smoke pig intestines? Ingredients: pork intestines10g, cinnamon100g, fennel 75g, ginger 75g, onion 250g, white wine150g, sodium nitrate 75g, salt 500g and sesame oil 75g.

Finishing raw materials → precooking → rinsing → marinating → smoking → oiling → finished products.

general idea

(1, raw material sorting)-Turn the pig's large intestine upside down and wash it, rinse it several times, and scrape off the mucus with a knife.

(2) Pre-cooking-put the pig's large intestine into a pot, add water, cook until it is half cooked (hardened), and take it out.

(3) Rinsing: put the half-cooked pork intestines in cold water, add alum and nitrate, rub them by hand, rinse them with clear water and soak them in cold water for half an hour.

(4) marinating: put the pork intestines into a pot, add ingredients, simmer with slow fire for 1 hour, then simmer with slow fire for 1 hour, then take them out while they are hot and hang them on bamboo poles.

(5) Fumigation: the cooked pig intestines are sent to a fumigation room and smoked with sawdust for 20 minutes.

(6) Oiling-put the smoked pork intestines into the original soup and wash them. After washing, drain the water, apply sesame oil to make it smooth, and remove the strong smell of smoke, which is the finished product.

Question 9: How to make a griddle when the fat sausage is smoked? 1. Cut the dried pepper into sections, then cut the onion into sections, and shred the ginger for later use. 2. Clean the fat sausage, cut it into pieces, put it into a basin, add vinegar and salt and knead it repeatedly to remove the grease from the fat sausage; Boil a pot of water, add fat sausage, salt, ginger slices, cooking wine, star anise, fragrant leaves and cooking wine, cook for 30 minutes, and drain the water for later use; 3. Pour in cooking oil, heat it to 70%, add garlic and shredded ginger and stir fry; Then add dried Zanthoxylum bungeanum and dried capsicum, stir-fry to get spicy taste (the color of capsicum darkens), stir-fry Pixian watercress, and continue cooking oil; 4. Then add the fat sausage and stir fry, add the soy sauce, sugar and vinegar, then add the pre-fried shredded potatoes, and add the green onions and stir fry evenly.

Question 10: How to make the fat sausage soft and rotten?

food

condiments

Pig intestines (used as food)

1200g

condiments

Residual sauce

Proper amount

refined sugar

Proper amount

salt

Proper amount