Boiling and cooking. Large intestine with salt and vinegar and other repeated rubbing, continuous washing with water to no mucus, color white without odor, into the boiling water pot of water and fish out, and then warm water to wash the two capitals after cutting into sections. When the pot of vegetable oil boiled to 40% hot, afternoon chili pepper slightly stir-fried and fished out. The pot and then under the butter. Chemical lard burned to fifty percent of the heat, under the chopped finely beans stir-fried, and then under the ginger, green onion, mixed with fresh soup boil, put the spice packet. Black bean paste, mash juice, salt. Rock sugar simmering, put the large intestine section simmering for 15 minutes, and then under the dry chili. Peppercorns simmer for 10 minutes, beat off the froth, scooped into the hot pot, with meat . Offal and vegetarian ingredients. The flavor plate into the table that is completed. Food can be first hot cooking other meat, to be intestines section of the soft poi into the flavor and then take the food.
Introduction
Fat intestines hot pot, also known as hot pot fat intestines. This product is one of the traditional Sichuan hot pot, the finished product is brownish-red in color, the fat intestines are soft and tasty, and the aroma is rich and attractive. Fatty intestines hot pot
This hot pot is used as a base material, pig intestines after cooking, Po sticky fat, excellent taste, coupled with a strong spicy flavor, the flavor is unique. Fatty intestines hot pot was launched, soon popular in the city, favored by the public. On the basis of the hot pot, the bottom pot can also be added to the blood Wang, into the intestines Wang hot pot; add fresh fish into the hot pot fat intestines fish.
Making
Raw materials
(Six people as a standard configuration)
Dish
Hot pot fat intestines
Flavor
Spicy
Main and auxiliary materials
Pork intestines 200 grams of 500 grams of intestine pig yellow throat 150 grams of waist 250 grams of fried meatballs 200 grams of puffed meat 200 grams of slices of eel 200 grams. 200 grams of meat 200 grams of eel 200 grams of loach 200 grams of celery 150 grams of fresh shiitake mushrooms, mushrooms, cilantro, green onions, green garlic, spinach 100 grams of green bamboo shoots 200 grams of red camomile 150 grams of noodles 150 grams of potatoes 150 grams of lotus root 150 grams of lotus root
Seasoning
Pixi County 200 grams of soybean 200 grams of dry chili 100 grams of peppercorns 40 grams of tempeh 10 grams of salt 10 grams of seasonings 15 grams of cooking wine 50 grams of white wine 30 grams of mash. 50 grams of white wine 30 grams of mash juice 50 grams of rock sugar 20 grams of garlic cloves 75 grams of ginger 50 grams of scallions 30 grams of butter 100 grams of five spices 50 grams of oil 500 grams of mixed oil 2000 grams of fresh broth
Flavored dishes
Salt, monosodium glutamate, sesame oil, garlic paste, each a dish
Making procedures
1, the preparation of cooking.
Pig intestines with salt and vinegar repeatedly washed, scraped the intestinal wall of the residue and intestinal oil tendons, washed with water, into the pot of boiling water blanch a water fished out, and then cut with a knife into long 2cm section, put into the pot with water, ginger, scallion, cooking wine, white wine, a little spice, cook until the poi is soft, fished out to be used. Children's intestines washed and dissected, cut into the more 6cm long knife section, pig yellow throat piece of sinew, cut into long 8cm strip. Pork loin membrane to the split after the slice to the waist shame, and then knife into the "phoenix-tail shape". Crispy pork sliced into 3cm slices. Eel, loach rubbed with salt, washed with water, eel cut into long about 8cm section. Celery, green onion, green garlic cloves cleaned and cut into sections of about 8cm long. Wash fresh shiitake mushrooms and cut into four pieces. Mushroom four into strips, green bamboo shoots tip cut into four petals, and cilantro, spinach were organized clean. Soak the red camomile vermicelli in hot water to soften. Potato, fresh lotus root peeled and cut into slices about 3mm thick, soaked in water. The above materials, in addition to fat intestines, loach, are divided into two with a plate ready. PI County bean paste chopped fine. Dry chili pepper cut into 2cm sections. Black beans back velvet, ginger pat broken.
2, flavor sauce blending.
1 ① marinade blending: frying pan on medium heat, into the mixed oil burned to 40% hot, add PI county bean curd, edamame puree, ginger, onion stir-fried incense color, under the garlic cloves, five spices fried a few times, mixed into the soup, simmering over low heat. Another frying pan under the butter burned to 30% hot, add chili pepper section, fried brown-red, add chili pepper fried, and then dried chili peppers, peppercorns, as well as butter poured into the soup, and then add wine, rock sugar, mash tuna juice, refined salt, monosodium glutamate blending, to be simmered to the soup aroma is strong, overflowing, it will be ready.
② flavor plate blending: salt, monosodium glutamate, sesame oil, garlic blend into a flavor plate, another dish of vinegar on the table.
3, formal cooking.
Pour the marinade into the hot pot, put the fat intestines and loach, ignite the fire boil on the table. Put the rest of the ingredients around the hotpot and serve hot.
Operating points
1, pig intestines dirty and heavy odor, the initial processing should be added salt, vinegar and other materials repeatedly rubbed, and then washed with water and remove excessive oil tendons, cooked to add to the processing of seasoning, such as wine, white wine, ginger, green onions, peppercorns, spices and so on.
2, the fat intestines are not easy to soft cook, to be the first preliminary cooked to cooked through. Into the hot pot slightly hot that can be achieved Po sticky, taste can be the best.
3, the flavor of the marinade is required to be thick and spicy, part of the production of dried chili peppers, peppercorns can be fried crispy, guillotine into a fine end into the marinade in order to increase the flavor of spicy hemp.
4, children's intestines are tender and crispy, and should be fried in a short period of time, so when they are hot, they should be boiled with a strong fire, and then cut off the raw material, and should not be hot for a long time.