Smoke less, stew more, cover the pot with yellow smoke, smoke for one minute and stew for one and a half minutes. Take out the oily meat from the old soup. There is a layer of oil on the meat, so it won't be bitter to smoke. Bitter taste can drift away at the sight of the wind, and the smoked color is too black. The pot is pale yellow and the bitter thing is red. First, after buying fresh fat sausage, wash it with warm water, and then. Rub vigorously for about 10 minute, wash off the mucus in the fat intestine, and turn the large intestine over after washing. Fat sausage is a very common ingredient, and it tastes attractive when cooked. There are also various practices, such as burning, marinating, frying, steaming, frying and dry frying. Whatever you do, just wash off the smell on it, and the rest is the fragrance.

To make brine: burn oil in a pot, add onion, ginger and garlic, stir fry until fragrant, pour in sugar color and add enough water. Add oyster sauce, soy sauce, milk, soy sauce, monosodium glutamate, chicken essence sugar and a little salt in turn! Washing fat intestines is regarded as a big problem by many people. In fact, in the cooked food industry, I really don't find it difficult. Just add salt to the bought fat sausage to make the surface sticky and slippery, and then wash it thoroughly with clear water.

Among the braised pork intestines eaten in other places, Sichuan tastes the best. We also have marinated large intestine in the northeast, but we prefer to smoke after marinating, which is a bit like Xi 'an's meat. So you see, there are many ways to pickle the pig's large intestine. Step 1: Clean the large intestine, put it in clean water, add proper amount of cooking wine and ginger slices, then turn on the fire, blanch the large intestine and take it out for later use.

Before blanching, the oil in the large intestine must be cleaned, otherwise it will not only smell strong, but also be oily. In order to make delicious brine pork intestines, we should first start with the selection of materials, then clean the pork intestines, and then control the brine temperature of the pork intestines. We choose thicker pig intestines. Pigs can't have too much fat in their large intestine.