Condiment: Pixian watercress 200g dried pepper100g pepper 40g douchi10g refined salt10g monosodium glutamate15g cooking wine 50g white wine 30g fermented glutinous rice juice 50g crystal sugar 20g garlic cloves 75g ginger 50g onion slices 30g butter/kloc-.
Dishes: salt, monosodium glutamate, sesame oil, garlic paste.
Wash the pig's large intestine repeatedly with salt and vinegar, scrape off the residues and oil tendons on the intestinal wall, wash it with clear water, blanch it in a boiling water pot, take it out, then cut it into 2 cm sections with a knife, and add clear water, ginger, onion, cooking wine, white wine and a little spice into the pot.
Boil until soft, and take it out for later use. After washing, cut the intestines, cut into 6 cm long knives and pork throat slices to remove tendons, and cut into 8 cm long strips. Remove the film from pork tenderloin, slice pork tenderloin to remove waist flavor, and then cut into "phoenix tail".
Crispy meat slices are made into 3 cm pieces. After the eel and loach are rubbed with salt, they are washed with clear water, and the eel is cut into pieces about 8 cm long. Wash celery, green onions and green garlic seedlings and cut them into sections about 8 cm long. Wash fresh mushrooms, remove pedicels and cut into four pieces.
40% Pleurotus ostreatus, green bamboo shoot tip cut into four pieces, washed with coriander and spinach respectively.
Soak the vermicelli in hot water until it becomes soft. Peel potatoes and fresh lotus roots, cut them into pieces about 3 mm thick and soak them in water.
All the above ingredients, except fat sausage and loach fish, are divided into two parts and put on a plate for later use. Pixian watercress is finely cut.
Cut the dried pepper into 2 cm long pieces. Douchi back hair, ginger broken.
2. Flavor juice mixing.
① Blending of marinade: put the wok in medium fire, add the mixed oil and heat it to 40%, add Pixian watercress, lobster sauce, ginger and onion, stir-fry until the color turns, add garlic cloves and spiced spices several times, add fresh soup and cook on low fire.
In addition, when the butter is heated to 30% in the wok, add Chili, and when it is brown, add Chili and stir-fry until fragrant.
Then, the dried pepper, pepper and butter are poured into the soup together, and then cooking wine, rock sugar, mash juice, refined salt and monosodium glutamate are added for blending until the soup is fragrant.
(2) Vegetable preparation: salt, monosodium glutamate, sesame oil and garlic are mixed into one dish and the other dish is vinegar.
3. Regular cooking.
Pour the gravy into a hot pot, add the fat sausage and loach fish, light the fire and serve. The rest of the ingredients are placed around the hot pot and can be eaten very hot.
1, the pig's large intestine is dirty and has a strong odor. During the initial processing, materials such as salt and vinegar should be added and rubbed repeatedly, and then washed with clear water to remove excess oil. Add cooking wine, white wine, ginger, onion, pepper, spices and other seasonings when cooking.
2, the fat sausage is not easy to be soft and cooked, and it should be cooked until it is cooked. You can make glutinous rice with a little hot pot, and the taste can be the best.
3. It is required that the taste of the marinade should be strong and spicy. When making, you can fry some dried peppers and prickly ash first, and then put them into the marinade to increase the spicy taste.
4, the child's intestines are tender and refreshing, and it is appropriate to stir-fry in a short time. So when scalding, it should be heated and boiled, and it should be cut off, so as not to burn for a long time.