Main Ingredients: Fatty Intestine.

Accessories: onions, persimmon peppers, green onions, ginger, soy sauce, soy sauce, white wine, garlic, anise, cinnamon, sesame seeds, sugar, salt, dried chili peppers.

Making steps:

1, fat intestines into the pot, add dark soy sauce, soy sauce, water, a little white wine, onion, ginger, garlic, anise, cinnamon, sesame, salt, sugar, brine and cook for 40-60 minutes.

2, brined fat intestines with a chopstick can poke in almost, fish out.

3, brined fat intestines cut into pieces, put into the pot, no oil small fire dry frying.

Features: sautéed fat intestines, not burnt, not paste, taste tough, spicy dry crisp, color deep red.

Pepper sausage

Raw material: fat sausage.

Accessories: taro, Miao section, celery section, ginger rice, garlic rice Pixian bean paste, coriander leaves.

Accessories: ginger and scallions and white wine, salt and chemical lard, dry green pepper.

Production steps:

1, the fat intestines after the treatment of clean, into the addition of ginger, onion and white wine in a pot of boiling water for a water, fish out and then into the pressure cooker laced with water, on the steam pressure for 3 minutes, away from the fire simmering to the natural cold, and then take out and cut into small pieces to be used.

2, the small taro peeled clean, put in a pot and add salt and lard, on the cage steamed and then take out, and garlic section, celery section together with the bottom of the plate.

3, the pot put vegetable oil hot, down into the ginger rice, garlic rice and PI County soybean stir-fry, mixed into the soup and under the fat intestines and cook for a while, during the time to put salt, monosodium glutamate, pepper and marinade oil seasoning, and so sheng into the bottom of the pad in the plate, sprinkle into the dry green peppercorns and drizzle into the burning hot spice oil stirring aroma, and finally garnished with some cilantro leaves on the good.

Boiled fat intestines in pot

Raw materials: fat intestines, enoki mushrooms, potato flour, green bamboo shoots, celery, bean sprouts.

Accessories: 50 grams of homemade spicy base, chunks of red pepper, chili pepper, pepper, scallion knots, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup, salad oil.

Production steps:

1, fat intestines washed, plus ginger and scallions into the pressure cooker for 10 minutes, fish out and cut short sections.

2, the enoki mushrooms, potato flour, green bamboo shoot tips, celery and bean sprouts boil water, put in the bottom of the pot.

3, to the net pot ladle into the homemade spicy base first stir-fried, and then pour into the soup boil, put the fat intestines a little boil, fishing into the pot.

4, to the pot of soup mix with suit, monosodium glutamate, chicken essence and soy sauce, push the pot to pour into the pot

5, sprinkled with red pepper, chili pepper, peppercorns and green onions, poured into the 90% hot salad oil can be served.

Dish features: golden mushroom and fat intestines, using the way of boiling, not only can make the flavor of the golden mushroom better penetrate into the fat intestines, but also the meat of the fat intestines more chewy.

Crispy Chrysanthemum Sausage

Main ingredient: raw pork sausage

Accessories: green bamboo shoots, pickled pepper, pickled ginger, pickled vegetables, garlic and bullet-head pickled peppers

Seasoning: Salt, ginger and onion juice, Huadiao wine, monosodium glutamate (MSG), pickled pepper oil, sesame oil

Practice:

1, raw pork sausage treatment, cut into a 6-centimeter-long section, and then cut into a connected end of the "centipede flower knife". The "centipede knife", after the pot with salt, ginger and onion juice and Huadiao wine marinade for 30 minutes, and then into the boiling water pot for a water.

2. The green bamboo shoots were also boiled for a while and then used.

3, the pan put salad oil hot, under the pickled pepper, pickled ginger, pickle grain, garlic rice and bullet head pickled pepper stir-fried flavor, into the pig intestine and green bamboo shoots strip, stir-fried at the same time mixed with a little broth, add monosodium glutamate, pickled pepper oil and sesame oil seasoning, and finally sprinkled into the scallion section of the stir-fried well can be plate.

Leek soup fat intestines

Main ingredient: fat intestines

Supplementary ingredients: bean sprouts, dried chili pepper, pepper

Seasoning: Sichuan-style brine, thirteen spices, pepper oil

Practice:

1, the treatment of the fat intestines into the pot of boiling water to cook through the pot, fish out of the rinse and put the Sichuan-style brine pot, brine to the soft cooked to taste, when the fish out of the cold, chopped into small pieces to be used.

2. Put the bean sprouts into a pot of boiling water and boil them for a while, then put them on a plate.

3, the pot mixed with brine to boil, into the brine fat intestines block a little bit of cooking, during the addition of thirteen spices and pepper oil to taste.

4, out of the pot into the pad with bean sprouts in the disk, and finally poured into the choked dried chili pepper section and pepper, that is.

Nine-turned large intestine

Raw material: pork large intestine.

Accessories: minced ginger, minced green onion, minced garlic, minced coriander, pepper, cinnamon powder, powdered sand each a little.

Seasoning: shaoxing wine, soy sauce, sugar, white vinegar, pepper oil, broth, salt, monosodium glutamate each a little.

Making steps:

1, put the fat intestines into the basin, sprinkle some salt and white vinegar rubbing, remove the surface of the mucus, and then use water to the large intestine inside and outside of the turn a few times, rinse clean.

2, the cleaned fat intestines into a pot of cool water slowly heated, wait for the water to boil and then change the water to cook, in order to remove the fishy flavor.

3, the thin end of the fat intestines cut off do not, and then cut the fat intestines into about 2.5 cm section, into the addition of ginger, green onions, peppercorns in the water to cook through, fish out of the water control.

4, with 7 into the oil temperature of the fat intestines deep-fried until golden red, fish up for use.

5, the net pot into the salad oil, put 30 grams of sugar with a small fire fry until dark red, and then poured into the fried fat intestines, stirring, so that the color.

6, cooking wine, ginger, onion, garlic, stir fry the aroma, down into the broth, soy sauce, sugar, salt, monosodium glutamate, white vinegar, boil and then turn to a small fire slowly boil.

7, when the soup began to dry, put pepper, cinnamon powder, sand powder, continue to slow fire until the soup is dry juice thick.

8, with chopsticks a piece of a piece of the clip arranged on the plate, with a hand spoon to pour the sauce evenly on the fat intestines, and then sprinkle with chopped parsley, can be served.

Dish highlights: crimson salad oil, poured over the fat intestines to give it a fiery heroism, visually captured the hearts of many diners.

Dry pot pepper fat intestines

Raw materials: 500 grams of pork fat intestines, 50 grams of ginger, 20 grams of dried chili pepper, 100 grams of onion strips, 100 grams of lotus root slices, 20 grams of garlic cloves, cooked sesame seeds.

Seasoning: 100 grams of dry pot pepper sauce, cumin 5 grams, salt, monosodium glutamate, Meiji-Fresh soy sauce, peanut oil, moderate amount.

Practice:

1, the pig fat intestines section of the release of the first blanch pot of water, fish out and then under the sixty percent of the hot frying pan for 2 minutes, to be used.

2, add a little peanut oil in the pot to heat, under the lotus root slices stir-fried, after the pot into the dry pot.

3, the pot into the oil is hot, first put the pork fat intestines segment slightly stir-fried, and then add ginger, dried chili pepper segment, onion strips and garlic cloves stir-fried flavor, and then add dry pot pepper sauce, cumin, salt, monosodium glutamate and the United States of America and extreme soy sauce fried for 2 minutes, only to start the pot loaded into the dry pot, sprinkle cooked sesame seeds on the table.

Split Bone Meat Roasted Fatty Intestine

Raw materials: split bone meat (white boiled pork head on the removed meat), pig intestines 200 grams each, 15 grams of Thai pepper, green onion section 5 grams.

Seasoning: Ingredient A (30 grams of Yongfeng Hot Sauce, 10 grams of minced ginger, minced garlic)

Ordinary red marinade 1 kg, 30 grams of flour, white vinegar, 5 grams of Dragon Soy Sauce, 50 grams of lard and salad oil.

Practice:

1, the large intestine to join the flour and white vinegar repeatedly rubbed, washed and put into the red brine, large fire boil, change the small fire brine until mature, fish out and cut into long 2 cm section, to be used.

2, cut the meat into thin slices, to be used.

3, the pot into the lard, salad oil, burned to fifty percent heat, put A material stir incense, then into the large intestine section stir fry oil, then into the split bone meat and dragon brand soy sauce stir fry, and finally into the Thai pepper, green onion stir fry evenly, out of the pot can be.

Guizhou flavor fat intestines

Raw materials: 300 grams of pig intestines, 5 grams of cooked white sesame seeds, 20 grams of mash juice, 20 grams of red vinegar, 5 grams of garlic, 5 grams of green onion, 25 grams of salt, 1 gram of flavor powder, 1 gram of sugar, 10 grams of light soy sauce, 50 grams of vinegar, 15 grams of red oil, 5 grams of sesame oil, 250 grams of flour.

Method:

1, the head of the pig intestines with flour, vinegar, salt inside and outside the repeated scrubbing to remove odors, wash, boil, drain, while hot, wipe mash juice, red vinegar, hang up natural air-drying for 20 minutes;

2, will be garlic, salt, powdered flavors, sugar, soy sauce, vinegar, mix well, plus red oil, sesame oil, scallions, cooked white sesame seeds made of red oil dipping sauce;

3, the pot into the oil to boil, the flavor of powder, sugar, soy sauce, vinegar, red oil dipping sauce;

3, the pot into the oil to boil, the flavor of powder, 1 g, 10 g, 10 g, sesame oil, 50 g, 250 g of flour, 15 g, sesame oil. p>3, the pot into the oil burned to 60% hot, into the large intestine head with a small flame deep-fried for 5 minutes to chestnut color, remove the oil, cut diagonal knife thick slices, plate, with red oil dipping sauce on the table together can be.

Reviews:

Brown and black in color, soft and elastic in texture, with a beautiful dipping sauce.

Sauerkraut roasted fat intestines

Main ingredient: pork fat intestines

Accessories: old altar sauerkraut, peppercorns, ginger, garlic, almond abalone mushrooms

Seasoning: mixed oil, white wine, salt, two streams of gravy

practice:

1, pig fat intestines after treatment, put into the pot of boiling water for a short period of time, fished out of the cut into small pieces; and another altar sauerkraut chopped fine, are waiting for use.

2, the net pot of mixed oil (cooked vegetable oil and lard), burned to fifty percent of the heat into the pepper particles and ginger (pat broken) fried incense, under the fat intestines pieces of high-fire fry a few times, add a spoonful of white wine into the pot (deodorization to increase the aroma) continue to stir-fry, see the pot of fat intestines spit oil, add garlic, sauerkraut, apricot mushrooms and water, high-fire boil to change the fire simmering to the fat intestines, soft, seasoned with salt and hooked the two streams of thickening. After the pan, sprinkle some chopped green onions on the plate.

Blood Wanted fat intestines

Blood Wanted primary processing:

Pig blood 6 pounds, 18 pounds of water, 250 grams of salt into a pot and stir, stand still to solidify, and then cut into small pieces, put into the boil to bubble shrimp eyes in the water, add 300 grams of lard, 500 grams of spices and water to cook on micro-fire for 8 minutes, turn off the fire and soak until fully flavorful, will be the blood block and the water sheng into a pot to standby.

Fat intestines of primary processing:

1, 3000 grams of fat intestines removed from the inner wall of the fat, plus flour, balsamic vinegar rubbed to remove odors, boil water until browned, fish out of the knife into sections.

2, the pot into the lard 250 grams burned to fifty percent heat, down into the ginger 20 grams, pepper 5 grams of incense, down into the fat intestines section of a small fire to dry water vapor, add into the broth immersed in the large fire to open to medium heat to cook for 20 minutes to cook, seasoned salt 30 grams of white pepper 20 grams, put on the potting stove on a small fire heat preservation.

Walking process:

1, pot into the soup 200 grams of boiling, down into the mung bean sprouts 200 grams, add spices water 5 grams, salt 3 grams of low-fire cooking for 30 seconds, with the soup with the ingredients poured into a bowl, and then scooped into the blood of 350 grams of Want Want, 100 grams of fat intestines.

2, the pot into the homemade spicy oil 80 grams burned to eighty percent heat, pouring the pot into the blood Want, sprinkle 10 grams of white sesame seeds, fresh red millet chili circles 8 grams, 5 grams of coriander can go away dishes.

Spice water production:

1, 30 grams of cumin, 25 grams of cinnamon, 20 grams of Angelica dahurica, 15 grams of cardamom, 10 grams of incense into the frying pan roasting, and then into a fine powder.

2, the pot into the water 5000 grams, down into the green pepper, celery 300 grams each, 200 grams of green onion, ginger 100 grams of high-fire boil, turn off the fire to continue to cook for 20 minutes, off the fire draining residue, sprinkled into the beaten spice powder 100 grams of stirring into.

Spicy oil production:

Pot into the salad oil 15 pounds, rapeseed oil 15 pounds, 10 pounds of lard burned to 50 percent hot, down into the onion, ginger 2000 grams, garlic cloves 1500 grams of fried to golden incense, fish out the dregs, sub-division under the patty cake chili pepper 15 pounds of stir-fried dry steam, to be scented to run out, when the oil color red, down into the Pixi County soybean crumbled 8 pounds of fried incense, poured into the canned braised pork puree 500 grams, 300 grams of crushed Yongchuan black beans continue to simmer for 5 minutes, then pour 500 grams of wine brewing stir, into the spice crushed (dry green peppercorns 250 grams, 40 grams of chenpi, sesame seeds, star anise, cinnamon, grass 30 grams of each, 10 grams of cloves mixed broken) simmer for 15 minutes, turn off the fire and pour into the stainless steel bucket, covered with a lid and simmer for two days to the aroma, the top layer of that is for the spicy oil.

Reason for selling:

This dish is used in the blood of Want to use iron pots and clay stoves to make, daily sales of at least 60 copies. The secret of this dish is two things: homemade spice water & homemade spicy oil. Add spice water cooked blood Wang is very flavorful, pouring into the dish when you add the braised pork puree boiled spicy oil, into the dish is particularly fragrant and thick.

Pepper chicken

Raw materials:

Diced rooster 150 grams (with bone), fresh cooked fat intestines 50 grams, 30 grams of dried green pepper, 30 grams of garlic, 30 grams of ginger, 100 grams of green pepper, 50 grams of lotus root diced, 100 milliliters of canola oil, 50 grams of cooked lard, soybean curd, salt, each in moderation

Preparation:

1. Canola oil, cooked lard into the pot, burned to 80% heat, down into the chicken diced fried until the water is almost dry, and then add the fat intestines section, dry green peppercorns, ginger and garlic with the fried until fragrant.

2, then add bean curd, salt, green pepper and lotus root stir fry with low heat, during which a small amount of water can be added to fully bake the pepper and chili pepper flavor into the chicken and fat intestines in the pot to plate that is complete.

Sautéed fat intestines with chili pepper

Main ingredient: 250 grams of fresh fat intestines.

Accessories: 50 grams of chili pepper, 20 grams of celery.

Seasoning: 10g salt, 10g monosodium glutamate, 10g soy sauce.

Making:

1. Fresh fat intestines clean, under the pot of boiling water, water, cool and remove excess fat.

2. Add ginger and scallions into the pressure cooker, on the gas for 2 minutes to pressure cook, fish out and shredded.

3. Lard is hot, under the fat sausage sautéed, add soy sauce, water, slightly simmer, pour out.

4. The net pot of oil heating, under the dip chili pepper sautéed, and then into the fat intestines, seasoning and turn can be.

Features:

The sauce pepper spicy, fat intestines soft and sticky.

Sauerkraut duck blood fat intestines

Raw materials: 400 grams of fat intestines, 300 grams of duck blood, 200 grams of farmhouse sauerkraut, green and red pepper knots, pickled peppers, wild peppers, each a little.

Spices: star anise, sesame leaves, dried chili peppers, peppercorns, each a little.

Seasoning: salt, monosodium glutamate, dark soy sauce, fresh soup, pepper, salad oil each moderate.

Production:

1, the pot into the water boiling, under the fat intestines, soy sauce, star anise, sesame leaves, dried chili peppers, peppercorns, brine is cooked, then fished out and cut into diagonal pieces, to be used.

2, the duck blood cut into slices, sauerkraut cut into sections, standby.

3, the net pot into the amount of salad oil, hot then pour into the green and red pepper section, pickled pepper, pickled cabbage section stir fry for 1 minute, then put the fat intestines into the block, add soy sauce stir fry color, mixed into the soup boil, down into the duck blood and adjusted to the salt, pepper, monosodium glutamate, pickled ginger, wild peppercorns, star anise, chives, peppercorns, dried chili peppers, burned to the taste of the fat intestines to the pot on the plate.