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Introduction to the practice of wrapping large intestine with small intestine
Production method
1, the pig casing is rubbed and washed with salt and white vinegar (except for weight) and then drained; Wash and soak round glutinous rice.
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Introduction to the practice of wrapping large intestine with small intestine
After soaking for 2-4 hours, scoop up and drain the water; Sausage fried; Slice the onion, fry it with salad, and drain the oil; Wash and cut the golden hook shrimp into powder; Boil peanuts in water and blanch them for later use.
2. Hot pot: add peanut oil and stir-fry Jiang Mo and Carassius auratus, then put round glutinous rice and peanuts in the same pot and stir-fry until they are about 4-5 times cooked (that is, half cooked), then add seasoning A and stir-fry evenly, and then pan-fry, that is, the stuffing of large intestine.
3. Tie a knot at one end of the pig casing, pour the stuffing of the method 2 into a funnel, which is about 6-7 minutes full, every15-20 cm, then tie it tightly with fine hemp rope, and repeat this step until the large casing is completely used.
4. After the steamer is boiled with strong fire, put it into the glutinous rice sausage of the method 3, steam it for 40-50 minutes on medium fire, and then take it out. When it is slightly cool, cut it in the middle and put in the sausage of the method 1, then pour seasoning b and sprinkle with coriander.