How to wash pig intestines skillfully

Before cleaning, turn the large intestine over and remove all the oil and dirt inside. Then

1. When cleaning the pig large intestine, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it with clean water several times to clean it.

2. Add some salt and alkali to the purchased pig intestines before cleaning to reduce the odor.

3. Using rice water to clean pig intestines and tripe is also very effective.

4. Wash the pig intestines with sauerkraut water twice, and the fishy smell can be basically eliminated.

5. Homemade secret recipe, just wash it several times with flour and vinegar.

How to soften the large intestine after burning?

When cooking pig intestines, the large intestine is first cut into sections of about 10 cm and cooked thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is tender. It will be more convenient during secondary processing, mainly seasoning.

Never throw raw large intestine directly into the pot for frying, otherwise no one will be able to chew the large intestine.

Nine-turn large intestine

Ingredients: pig intestine, Shaoxing wine, soy sauce, sugar, vinegar, minced coriander, pepper noodles, cinnamon noodles, Amomum noodle, minced green onion, minced ginger, cooked Lard, pepper oil, clear soup, refined salt.

Preparation method: Wash the pig's large intestine, rub it inside and outside with vinegar and salt to remove dirt, rinse it and put it into a pot of boiling water, add onion, ginger and wine, simmer until cooked, take it out Cut it into sections, blanch it in a pot of boiling water, remove and drain; put the wok on medium heat, pour in lard and heat until 70% hot, fry the large intestine until it turns red, take it out, leave the oil in the pot and add the green onions. , ginger, and minced garlic are fried until fragrant, cook with vinegar, add soy sauce, sugar, clear soup, refined salt, Shaoxing wine, quickly add the intestines and stir-fry, move to low heat and cook until the soup tightens, add pepper noodles and cinnamon noodles , amomum noodles, drizzle with peppercorn oil, toss evenly, put into a plate and sprinkle with chopped coriander and serve.

Features: ruddy in color, soft and tender in texture, with sour, sweet, fragrant, spicy and salty flavors, delicious flavor and extremely palatable.

Fried large intestine

Ingredients: 400 grams of cooked pig intestine, 20 grams of coriander segments, 100 grams of green onions, 20 grams of soy sauce (dark soy sauce), 5 grams of cooking wine, and 2 grams of refined salt.

Preparation method: Insert the scallions into the large intestine, then use cooking wine, soy sauce, and refined salt to add flavor and color to the large intestine. Put a frying spoon on the fire and add oil. When it is 60% hot, add the medium from the large intestine. Fry the large intestine until it turns golden red, remove it from the oil, remove the scallions, cut the fried large intestine into water chestnut pieces with a diagonal knife, place it on a plate, garnish with cilantro segments on both sides of the plate and serve.

Features: crispy on the outside, tender on the inside, rich onion aroma, fragrant and delicious.

"Stewing fat intestines" is the simplest method. You only need to cut the fat intestines into small pieces about one centimeter long. If you stew them with blood tofu, pork liver, pork belly, etc., the taste will be more delicious. Add Ginger, garlic, aniseed, cooking wine, soy sauce, sugar, and salt in appropriate amounts. If it tastes spicy, you can add some dried chili peppers and Sichuan peppercorns. Put the ingredients into the pot with cold water. The amount of water should just cover the ingredients. Cover the pot and bring to a boil over high heat. , reduce to low heat and simmer after five minutes. When the ingredients are cooked, sprinkle with chopped green onion and minced coriander, mix well and serve. The materials can also include some vegetables, mushrooms, peanuts, dried tofu, etc.

Stir-fried pig intestines with green onions

Ingredients: 100 grams of chives, 250 grams of pig intestines, 1 red pepper, 1 piece of ginger, 20 grams of peanut oil, 10 grams of salt, 8 grams of MSG, 5 grams of oyster sauce, 3 grams of sugar, a little pepper, 5 grams of Shaoxing wine, and 5 grams of sesame oil.

Production process

1. Cut chives into sections; wash pig intestines, cook and cut into strips; cut red pepper into strips; cut ginger into shreds.

2. Heat oil in a pot, add shredded ginger and stir-fry, add pork intestine, red pepper, salt, oyster sauce, add Shaoxing wine and stir-fry until the flavor is fragrant and golden brown.

3. Add MSG and sugar, pour in sesame oil and stir-fry several times, remove from the pan and place on a plate.

Characteristics: golden color and rich fragrance.

Braised pig intestines are very delicious.

The most important part of cooking pig intestines is cleaning. When cleaning, you must turn the pig intestines over, wash the inner membrane with clean water first, wait until the smell subsides, then add cornstarch and rub it a few times, soak it in water for a while, and filter it.

Clean the pig intestines and cut them into small sections. Inspect the intestines to remove excess grease to reduce greasiness; put the cut intestine segments into a pot, add water, a little soy sauce, and Sichuan peppercorns. , star anise and ginger slices and simmer for about 30 minutes.

After the intestines are cooked, remove them and cut them into smaller pieces before serving on a plate.

Fried pig intestines

Ingredients: 500 grams of pig intestines, 150 grams of green and red peppers, 50 grams of water-coated fungus, 1 onion, 1 piece of ginger, 3 pieces of garlic clove, 0.5 tablespoon each of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon each of MSG and sesame oil, 3 teaspoons of starch, 1 tablespoon of peanut oil

Preparation:

1. First, cut the pig intestines Wash and cook until medium ripe, cut into triangular slices and pickle with cooking wine and ginger.

2. Cut the fungus and green and red pepper into triangular slices with a knife, slice the ginger, cut the onion into sections, and mince the garlic.

3. Add oil to the pot, simmer the onions and garlic, add green and red peppers, fungus, refined salt and MSG and stir-fry until cooked.

4. Add base oil to the pot, stir-fry the pig intestines, add refined salt, light soy sauce and cooking wine, then add the fried green and red peppers, stir-fry the fungus, add sesame oil to thicken and serve.

Pork intestine soup

[Ingredients] 250 grams of pig intestine, 15 grams of fungus, and 120 grams of sea cucumber.

[Preparation]

1. Soak the fungus and wash it;

2. Wash the sea cucumber and cut into shreds. Season the pig intestine with coarse salt. Wipe the spoon clean and put it in boiling water to scald slightly.

3. Rinse with cold water and cut into sections.

4. Put all the ingredients into the pot together, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 1 to 2 hours, and season. Drink soup and eat meat as much as you like.

[Efficacy] Nourishes yin and nourishes blood, cools blood and stops dysentery.

[Indications] Intestinal cancer is caused by deficiency of yin and blood, and heat damages the intestinal collaterals. Symptoms include diarrhea, pus and blood, dull pain in the abdomen, dry mouth and desire to drink, etc.

[Note] This soup is derived from the sea cucumber and fungus soup in "Medicine Properties". The fungus in the soup has a sweet and mild taste, and has the functions of replenishing yin and moisturizing dryness, cooling blood and stopping dysentery. Sea cucumber is sweet, salty and warm in nature, and its functions are to moisten the intestines, nourish the kidneys, and nourish the essence and blood. Pig large intestine has a sweet and mild taste, and has the function of nourishing and tonifying the intestines. Combined into a soup, it has the functions of nourishing the intestines, nourishing blood, cooling blood and stopping dysentery.

Large Intestine in Milk Soup

Cuisine: Anhui Cuisine

Features: Fragrant soup, white color, soft large intestine, fat but not greasy.

Raw materials: Ingredients: 200 grams of pig intestine,

Accessories: 2 cups of milk soup, 25 grams of cabbage, 25 grams of steamed magnolia slices, 10 grams of ham. 2 tsp refined salt, 1 tsp MSG, 2 scallions, 1 tbsp cooked lard.

Instructions: 1. Cut open the cooked large intestine into 3cm long and 2cm wide pieces, wash and cut the cabbage into sections; cut the magnolia slices into 3cm long and 2cm wide slices, cut the ham into small elephant eye slices (cut diagonally), and blanch them all in boiling water.

2. Put the lard in the wok, heat it over medium heat until it is 60% hot, add the scallions and fry until fragrant, remove the scallions and use them. Put the milk soup, large intestine, cabbage sum, magnolia slices, ham and refined salt into the pot and bring to a boil. Add MSG and put it into a soup bowl. Serve.

Pig large intestine stewed with cohosh and sesame seeds

15 grams of cohosh, 100 grams of black sesame seeds, a section of pig intestine (3O cm long), and appropriate seasoning. Put cohosh and black sesame seeds into the washed pig large intestine, tie both ends tightly, put it into a casserole, add onion, ginger, salt, rice wine and an appropriate amount of water, and simmer for 3 hours until the pig large intestine is cooked. It has the function of improving Qi, replenishing deficiency and moisturizing the intestines, and is suitable for dryness, uterine prolapse, and constipation

Vinegar-fried stuffed large intestine

Ingredients: cooked large intestine< /p>

Ingredients: chicken breast, green onions, ginger, eggs

Seasoning: salt, monosodium glutamate, cooking wine, vinegar, sesame oil

Preparation method:

< p>1． Take a 12cm thick part of the large intestine, make stuffing from chicken breast, add soup, minced onion and ginger, salt, monosodium glutamate and cooking wine, mix well, beat the eggs into a bowl, add water and mix well, then cut the onion and ginger into shreds and set aside.

2. Put the large intestine cut into 12 cm pieces into a pot, add water and cook them thoroughly. Wipe off the water with a clean towel. Fill the prepared stuffing from the thick end to the thin end, steam it in a basket and cool it thoroughly.

3. Cut the cooled large intestine into oblique slices about 0.3 cm long, wrap each one in the prepared egg liquid, and fry until golden brown.

4. Add oil in a spoon and use shredded green onion and ginger to boil the pan. Add vinegar, soup, salt and MSG. Put the fried large intestine into a spoon and simmer for a while. Drizzle with sesame oil and serve on a plate.

Stir-fried large intestine with salty sauerkraut

Ingredients: 250g large intestine, 300g salty sauerkraut, some ginger and green onion

Method: Wash the sauerkraut and drain it. Then stir fry until dry and set aside; drain the large intestine, sauté the ginger and green onion in a wok with oil;

Stir-fry the large intestine and pickled cabbage until cooked, then serve on a plate

Crispy large intestine

p>

Ingredients: 750g large intestine, 100g soy sauce, 25g white wine, 10g refined salt, 5g licorice, 5g cinnamon, 5g star anise, 25g galangal slices, 2000g water, wet cornstarch 50g, 100g pickled cucumber, 25g coriander, 15g pepper oil, 2 small dishes of Teochew sweet sauce.

Method:

1. Wash the soup first, boil it in boiling water, cool it in cold water, wash it and use it later.

2. Pour 2000 grams of water into the wok, add soy sauce, salt, wine, galangal slices, licorice, cinnamon, and star anise. When rolling, add the pig intestines and stewing over slow fire until the chopstick needle can penetrate it. To measure, take out the large intestine without using the marinade.

3. When eating, put the large intestine into the steamer, steam and heat it, take it out, and immediately apply wet corn starch on it.

4. Heat oil in a wok and fry the large intestine until golden brown and the skin is crispy. Pick it up, change it into sections about 5 cm long, then change it into 4 large pieces, 3 middle pieces, and 2 small pieces, and place them on a plate. Serve with cilantro, pickled cucumber or pickled radish on the side, drizzle with pepper oil, and 2 plates of Teochew sweet sauce.

Features: The skin is crispy, sweet and fragrant, fat but not greasy. It is served with Teochew sweet sauce, which makes it more distinctive.

Roasted large intestine eel

Ingredients: pig intestine (600g), eel (600g), shredded ham (50g), wet mushrooms

shredded (50g), shredded white meat (100g), egg white (1), monosodium glutamate (10g), Shaoxing wine (10g), refined salt (10g), sesame oil (a little), wet Water chestnut powder (a little), medium soup (10

00g), sugar color, cinnamon, licorice, star anise (a little of each).

Preparation method:

1. First wash the pig large intestine and cut it into 2 sections. Peel and wash the white eel, open the belly and remove the intestines, cut it into strips and remove the bones, and cut it into two sections.

2. Combine shredded ham, shredded white meat, and shredded mushrooms, add in egg whites, and mix well with MSG.

3. Use a wider blade on both sides of the eel meat, insert the mixed shredded ham, white meat, and mushrooms, then roll the eel into strips and insert them into the pig intestine ( That is, the pig intestine is made into skin), the two ends of the pig intestine are tied tightly with water plants, and then put into a hot oil pan and fried for about one minute to catch the beggar. 4. In the stew pot (earthen jar), put bamboo slices at the bottom, add pig intestines, 1000 grams of medium soup, salt, wine, sugar color, licorice, cinnamon, star anise, etc., cover with a lid, and stew on the charcoal stove Until it is rotten, 5. After stewing, apply a small amount of wet water chestnut powder on the large intestine, fry it in oil until fragrant, take it out, cut it into pieces and place it on a plate. Add MSG, wet water chestnut powder and sesame oil to thicken the original juice and pour it on top of the pig intestine.

Ginger Intestine

Selected fresh pig intestine, stewed in a pressure cooker, then added with Laoganma spicy sauce and fresh ginger, stir-fried together, fragrant but not greasy , long aftertaste.

Sauteed large intestine

First boil the large intestine until tender, then pinch it with Shaoxing wine and cornstarch

First sauté the onions in the pot, add the large intestine and Stir-fry green peppers, simmer with dark soy sauce, sugar and black bean sauce until the water dries up and add green onions.