Yesterday afternoon, when I was shopping in the market, I suddenly saw that the intestines in front of a meat stall were good, shiny and clean. I haven't eaten pork intestines for a long time. I like to wash my intestines myself. I wash them myself.
Tips:
(1) Buy white raw sausages, one is clean and the other is easy to wash;
(2) It is best to grab it with alkali before washing. Without alkali, grab it with salt; I like to cut into sections with scissors, so that I am not tired when watering; There is a knack for turning over the intestines. Turn it over a little, then pour the water on the tap, and it will turn over soon. I am mainly blacked out or some small lymph nodes, fat intestines, too clean oil will make me thin and taste bad. Then, turn it over in the same way;
(3) Soak in water, pour out the intestines and wash them;
(4) When cooking (low fire), throw two star anises, put ginger slices, cooking wine and water until the intestines are flooded. Some people like to add soy sauce when making sausages, and I like to color when frying (personal preference).
(5) Remember to turn over when cooking. The degree of cooking (remember to put onions in the middle) can be poked through with chopsticks. If it's overcooked, the intestines won't bite, and if it's not thorough enough, you can't chew it. In a word, taste is an important part of the intestine.
Braised pork intestines:
Ingredients: fat sausage 10 Jin, vegetable oil 2 Jin, brown sugar 3 Liang, ginger onion, salt, monosodium glutamate, marinade, Pixian watercress half Jin, marinade (anise cinnamon, etc. The grocery store has a special marinade bag wrapped in gauze.
The first step is to wash the fat intestines.
Anyway, washing fat intestines is actually a physical activity. Rinse it with hot water first, then knead it with a little salt and flour for 10 minutes, then turn it over and scrape off the oil with a knife (95% of the fat sausages sold in restaurants outside have not been scraped), rinse it with hot water after scraping off the oil, and finally knead it with flour and wash it clean. 10 Jin of fat sausage usually takes two hours to wash.
The second process is cutting, that is, cutting the fat sausage into 4CM sections, cutting the dried pepper into two sections, slicing the ginger and cutting the onion into 4CM sections.
The third process is combustion.
Put oil in the pot (rapeseed oil is necessary, salad oil is also ok, lard is absolutely not allowed). When the oil is 80% hot, add brown sugar, boil the sugar and add watercress. When the watercress is fried to golden brown, add ginger slices, onion segments and appropriate amount of salt. After smelling the fragrance of chopped green onion, add the fat sausage and stir fry, so that the fat sausage is wrapped in sugar juice. Then add hot water until the fat sausage is completely submerged, and add the marinade bag and dried Chili. Then cover the pot and stew for 90 minutes. Remember to add water in the middle. Stop firing. Sugar sticks to the pan easily, so turn it more. Put monosodium glutamate in cooking.
Remember, you must use vegetable oil and brown sugar to stew for an hour and take out the marinade bag, otherwise it will be very bitter. Alfalfa should be put in a bowl, not a pot.
You can keep the sauce for burning fat sausage for burning beef.
Braised pork intestines practice 2:
raw material
Ingredients: 500g of pig large intestine, 50g of green pepper150g, 50g of water-borne fungus.
Seasoning: onion 1 root, ginger 1 root, 3 cloves of garlic, 0.5 tbsp of cooking wine, 0.5 tbsp of light soy sauce and 3 tsps of refined salt.
1 teaspoon monosodium glutamate and sesame oil, 3 teaspoons starch and 1 tablespoon peanut oil.
manufacture
1. First, wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces and marinate it with cooking wine and ginger.
2. auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
3. Add base oil to the pot, add onion and garlic to the pot, add green pepper, red pepper, fungus, refined salt and monosodium glutamate and stir fry.
4. Add base oil to the pot, stir-fry the pig's large intestine, add refined salt, soy sauce and cooking wine, and then add the fried one.
Stir-fry green pepper and auricularia auricula, and add sesame oil to thicken.
Pork intestines powder:
1, bought some cooked fat sausages, took a section and cut it into small pieces, then washed four raw vegetable leaves and shredded them.
2. Put the powder into the pot and cook until cooked.
3. Heat the oil in the wok, remove the pepper after it turns purple (purple pepper is difficult to master), and add the fat sausage to fry. Don't fry the fat sausage when it is cooked, or it will get old. Add chopped green onion and shredded ginger, stir-fry some sesame oil peppers and add cooking wine.
4. Stir-fry the lettuce a few times, boil hot water, add seasoning chicken essence, salt and a little vinegar, boil it, add the cooked vermicelli (I also put some meatballs, which are not available in Chengdu), add pepper powder and pepper and mix well.
Method 2 of sausage powder:
Authentic pork intestines powder is made of top-grade sweet potato powder, rapeseed oil, dried red pepper, pepper and other raw materials, while pot cover soup is made of pork intestines, pork bones and other seasonings. Red oil is fragrant, dried mushrooms and mustard tuber are scattered all over the place, and fried soybeans are brown and round. The vermicelli is waxy and soft, and its mouth is full of fragrance. Pick up the trembling fat sausage and send it to your mouth. I only feel that the halogen is delicate, smooth and chewy.
Exercise:
First, put the soaked sweet potato into the boiling fat sausage soup pot and shake it a few times, then pick it up and pour it into the big bowl where the fat sausage and seasoning have been put. Finally, scoop a spoonful of boiling soup from the soup pot and pour it down along the vermicelli, then put some peanuts and chopped green onion in the bowl.
Slim sausage:
Ingredients: 250g cooked fat sausage.
Accessories: water-borne magnolia slice 10g, water-borne rape 15g, water-borne carrot 10g and water-borne mushroom 10g. Lard, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalks, chicken soup, wet starch. Features: the taste is fragrant and the intestines are soft and rotten.
Operation: 1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia and carrot. Rape is cut into sections. Onions are cut into elephant eyes. Cut ginger and garlic into powder. Cut the parsley into pieces. Cut the mushrooms in half.
2. Mix the juice with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup.
3. Put the lard in the spoon. When the oil is 80% hot, pour the fat sausage into a spoon and fry for a while. Pour in the colander to control the oil.
4. Heat a small amount of oil in a spoon, stir-fry onions, ginger and garlic in a wok, add magnolia slices, rape, carrots and mushrooms, stir-fry a little, then pour the stir-fried fat sausage into the spoon, cook the juice, and stir-fry a few times in the parsley section.