How to braise pork intestines

Braised pork intestines

Spicy, delicious, soft and chewy, full of fragrance ... delicious to no friends?

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Materials?

Seasoning group 1:

50 grams of oil, 30 grams of ginger, 50 grams of Pixian watercress (the cuckoo city I use),

Seasoning group 2:

650-800g of blanched fat sausage, 1 0g of soy sauce, 50g of soy sauce (I use Haitian gold label soy sauce, 60g of beer (30g of cooking wine can be used), 2 teaspoons of sugar, 700g of water, 5 star anise, 2 kaempferiae and a handful of pepper (1 g).

200 grams of dried soybeans (soaked in water in advance, about 400 grams after soaking)

Braised pork intestines?

Preparatory work:

1, 200 grams of dried soybeans are soaked in water for one night (it is recommended to soak more at a time, drain and freeze in small bags in the refrigerator, and take them as you eat. Frozen soybeans are easier to rake, and I am frozen soybeans today).

2. Wash the fat sausage (omit this step for the washed fat sausage bought), cut the fat sausage open (so that it is convenient to wash the inside), wash it inside and outside with warm water first, and remove sarcoma and black oil; Add 1 kg flour, 3 vinegar, 3 white wine and half a catty of salt, and wash for 5 minutes repeatedly. After cleaning, repeat the previous one, so that the fat intestines are cleaned.

3. Put the fat sausage into the pot, add some water, add a few three-nai and star anise, boil for 5 minutes, remove the fat sausage and drain.

After draining, directly braise in soy sauce, cut into pieces, and pack the leftovers into bags and freeze them (I eat a cage of fat sausages twice, and the frozen fat sausages are easier to burn and rake).

Start cooking fat sausage: put 50g of oil, 30g of ginger and 50g of watercress into Xiaomei's main pot and set it for 3min /varoma/ inverted spoon.