The practice of braised fat intestines is broadly divided into two categories of practices, one is deep-fried and then braised method of production, one is the original intestine brine braised. These two production methods look slightly different in appearance, is a different region produced by different production methods, are authentic practices. In our Kaifeng do braised field mostly take the first production method, but also our traditional taste here, is very popular with this bite of food customers welcome a gourmet food.

Production methods are as follows:

Take a section of pig intestines with alkaline water rinsing water to remove the alkali flavor, frying water (water into the ginger, sesame leaves, cooking wine) deodorization.

The blanched sausage square into the matching marinade brine, if there is no marinade at home can be homemade marinade, with peppercorns, fennel, cinnamon, ginger, Sha Ren, Dou Kou, Chen Pi, cloves into a packet, add a little soy sauce coloring brine.

The marinated sausage is cut into diagonal knife sections, with flour and starch 1:1 ratio of hanging paste, into the sixty percent of the hot frying pan deep-fried, molding and then fished out.

The oil in the bottom of the pot, add chopped green onion, ginger, garlic and sauté to taste, then add two tablespoons of water, put in the fried Chinese sausage, add dark soy sauce, soy sauce, cooking wine, vinegar, salt, sugar, pepper to taste. When the seasoning fully dissolved into the cut green and red pepper rhombus and collect juice, to be thick juice out of the pot.

The original sausage braised method: pre-processing and deep-fried method of pre-processing the same, the difference is in the timing with the color is different. The original sausage braising method is in the brine sausage color, deep frying method at this stage on the color does not affect the color of the final dish.

The large intestine cut into sections, hot pot will be chopped onion, ginger, garlic, dried chili (do not eat chili can not be used) burst incense into the large intestine segments with water, seasoning: soy sauce, cooking wine, salt, sugar, pepper to be seasoning to dissolve sprinkle into the minced garlic hooked into the little water starch, dripping into a little oil out of the pot.

Braised fat intestines is a traditional Han Chinese dish in Jiangyou City, Sichuan. Fresh fat intestines, supplemented with peppercorns, dried chili peppers, star anise, garlic, ginger, cinnamon, grass berries, triple naphthalene, allspice and other natural spices burned. Its characteristics of the color yellow, flavor mellow, tender and tasty, fat and not greasy, people look and raw Jin, under the rice drinking refreshing appetizing. It is said that only Jiangyou braised fat intestines called "Jiangyou fat intestines" Some people say the truth: leaving the soil and water of Jiangyou, it can not be called Jiangyou fat intestines, because, has nothing to do with Jiangyou.

Jiangyou fat intestines practice:

Materials: pig intestines 250g

Steps:

1, intestines cleaned into the scallion, ginger slices of hot water for about 1 minute to pick up.

2, pour a little oil into the pot, add sugar and stir fry sugar color.

3, add the scalded Chinese sausage, color and then remove.

4, left a little oil in the pan into the pepper, dried chili peppers, star anise, garlic, ginger, cinnamon, grass jelly, triple naphthalene, sesame leaves. Stir fry the flavor into the fat intestines. Add a little soy sauce and mix well, then add a little water to burn about half an hour

This issue of the guide: braised fat intestines how to do in order to taste?

The fat intestines, also known as pig intestines, pig intestines, seemingly inconspicuous, is a very delicious ingredient. After the intestines are cleaned, there can be a variety of cooking techniques, braised, brined, dry-fried, stir-fried and so on. After the chef's some careful production, can make a delicious dish. One of the braised fat intestines is my particular favorite cuisine, because it is a Hubei dish, exactly a Wuhan specialties.

The authentic braised fat intestines pay attention to the "color, aroma, taste" are complete, the color is beautiful, the aroma is rich, so that people have the urge to eat; the taste of the crispy tender mouth, fat and not greasy, especially in the taste of this piece of the most demanding.

But many people use fat intestines to do dishes, make the fat intestines taste worse, especially for braised, dry-fried and other cooking methods. Because the meat of the fat intestines is relatively thick, is the most fat part of all pig intestines. If you don't do a good job in the pre-cooking, the fat sausage will be poorly flavored.

" "So the question is, how to do braised fat intestines can be very good flavor?

Many people do braised fat intestines is directly blanched after a simple stew braised. If the fire and time is not controlled well, the fat intestines are generally shallow, the flavor of the seasoning just stay on the surface, and not really penetrate into the fat intestines.

Braised fat intestines to achieve full flavor, the most simple and effective way is to let the fat intestines through a spice stew before braising, you can use a pressure cooker stew or brine brine flavor, fat intestines in the full absorption of the flavor of the brine once in the braising stage in order to achieve taste mellow and thick.

The following follow me into the production time, for you to share this braised fat intestines practice, welcome to learn the collection!

--- Braised fat intestines ---

Main ingredients a set of fat intestines

Ingredients green and red pepper 1 each, pepper 10, 1 piece of ginger, 2 scallions, 2 garlic cloves, flour in moderation

Seasoning star anise, cinnamon, sesame leaves, fennel; white vinegar, soya sauce, old soy sauce, oil, salt in moderation

--- Begin to make ---

< p> The first step: cleaning fat intestines (fat intestines are generally more fishy, dirty, cleaning is the top priority)

The fat intestines preliminary cleaning selection of fat intestines is the head of the pig intestines, this section of the fat intestines are smoother, the meat is thicker, and eat up the taste is good. Generally sold, the stall owner will turn over the fat intestines, the inside of the dirt washed off, revealing the smooth side, good selling. After buying back, add the right amount of water to the smooth side of the scrub a few times, with scissors to cut the fat intestines, remove the excess fat adhering to the intestinal wall.

The fat intestines to remove the fishy odor, add more white vinegar and salt to the pot, according to the amount of fat intestines, and fully moisten the fat intestines can be. First soak for 5 minutes, and then scrub for about 10 minutes, constantly rubbing to remove the fishy odor of the fat intestines, with clean water to wash clean until the water is clear. Finally, add some flour scratched, especially with the folds of the place pulp to be thicker, so that the fat intestines are fully coated with pulp moist, let it rest for 5 minutes, rinse clean.

Step 2: Make the brine

After a clean pot, boil the water in the pot dry, open a small fire. Add the cinnamon and star anise and stir-fry constantly, when the flavor seeps out, add the coriander, peppercorns and fennel and continue to stir-fry. When the spices turn dark, add 2 bowls of boiling water. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 30 minutes to bring out the full flavor of the spices. Simmering brine time, by the way, the chili pepper sliced, ginger and garlic sliced, chopped green onion leaves, white onion patted loose, fat intestines cut into small slices.

Step 3: brine the fat intestines

Another pot, add a small amount of oil to moisten the pot. When the oil is hot, add ginger and garlic slices and stir-fry, then add the fat intestines and stir-fry until browned. Pour the brine into the marinade, submerge the fat intestines, add 2 slices of ginger, 2 tablespoons of cooking wine, large fire to boil and then change to a small fire simmer for about 1 hour.

Step 4: braised fat intestines

Time to skim the spices and foam in the brine, the fat intestines out of the drain, the bowl with a wet face towel to cover a little bit, this step is very important, otherwise the fat intestines are easy to discoloration.

Again net pot, burn dry water, open high heat, add more oil, into the ginger, garlic sautéed, the fat intestines into the stir-fry for 2 minutes until the oil, and then into the chili peppers, stir-fry quickly for 1 minute to break the raw, and finally add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, a small half a spoon of salt stir-fry on high heat into the flavor, add a spoonful of soy sauce coloring, and then simmer for 1 minute.

The finished picture: when you start the pot, the aroma, color and flavor. The fat intestines are oily but not greasy, tender and smooth, flavorful and salty, with a little wine, the more you eat, the more flavorful.

---- Content production of the "Q&A" ----

(1) Why wash the fat sausage last but also marinate in flour once?

As part of the pig's digestive tract, fat intestines are full of fishy substances and dirt. In the front after the salt and vinegar rubbing, although it can remove most of the fishy odor and blood of the fat intestines (mainly fishy odor), but it does not guarantee cleanliness. Because the outer wall of the fat intestines have a lot of folds, which hides a lot of dirt, a single use of salt and vinegar can not be completely clean.

Flour has a strong adsorption. After cleaning the fat intestines, use the flour to do a finish, the fat intestines have folds of the parts are smeared with a thick layer of mortar, marinated for a period of time, the flour will be able to absorb the dirt very well, not only to save time and convenience, but also to absorb some fishy substances and blood, to achieve the purpose of the full deodorization and deodorization.

(2) Why is the brine done separately? Is it okay to brine with the fat intestines?

The main ingredient of the brine is the spices, which are all relatively dry ingredients. If the spices and fat intestines are cooked together directly, the flavor is not very strong. Because the dry spices boiled, the flavor ooze out very slowly, need to be stewed for a long time, the flavor can ooze out fully. If the fat intestines are added, the stewing time is too long, the fat intestines are not only easy to cook old, but also easy to harden. So the brine will be done separately, so that the flavor of the spices seep out completely, and then brine the fat intestines, so that the fat intestines can be in a shorter period of time to absorb the full brine fully flavored.

(3) Why should the fat sausage be brined once?

This question is a good question, relevant to the main theme of this article, braised fat intestines how to do to taste.

The fat intestines to fishy directly to the braised, if the time and fire is not grasped, the taste is very light, after a brine brining, spices and seasonings of the flavor can be very good penetration of the fat intestines. The brined fat intestines are very good in taste and flavor. After just a simple braised, add some seasoning, do not want to taste is difficult to make is a flavorful braised fat intestines.

--- Braised fat sausage production of "technical TIPS" ---

(1) buy the best fat sausage intestinal head, meat thick taste good. The cleaning of the fat intestines, to first clean, then soak and marinate, and finally clean, the fat intestines to fishy and odor most effective, more thorough.

(2) the production of brine to be fried and then brine, you can stimulate the fragrance of the spices in a shorter period of time, to make the brine flavor is tangy. The whole brine to small fire, keep the brine small boiling.

(3) brining fat intestines, do not add any seasoning, especially sour and salty seasoning, easy to lead to fat intestines brining hard, poor taste.

(4) brined fat intestines can not be exposed to air for a long time, as soon as possible in the pot braised or preserved, otherwise the fat intestines are prone to oxidation discoloration black.

(5) braised fat intestines, just add simple seasonings to taste. If the color is not very good, you can add dark soy sauce color, the amount should not be more.

--" "Conclusion:

Seemingly complex braised fat intestines, in fact, the production process is not complicated. Just in the preliminary work to do a good job, such as cleaning fat intestines, fat intestines cleaning to master a good method to make the fat intestines clean and odorless, eat only fragrant. Another marinated fat intestines can also be used in a pressure cooker, generally 10-15 minutes can be marinated into the flavor. As long as the production process is rationalized, clear thinking, you can also make a delicious braised fat intestines.

1. pinch the end of the bowel head with the left hand, the right hand to the bowel turned inward in the basin, add salt, vinegar, together with the pinch, to remove the net intestines on the mucus, scrub with water twice;

2. and then the bowel over, add salt, vinegar, together with the pinch, and finally washed with water;

3. mushrooms to remove the tip, washed, sliced thinly;

4.

5. the mushroom is not a good idea, but it's a good idea.

Sliced yucca

5. scallions to the root, cleaned, cut into 0.5 cm long section;

1. frying pan on a high flame, under the appropriate amount of water to boil, into the fat intestines to cook for 2 minutes to take out, rinse with clean water;

2. another change of water to boil, the

pork intestines

3. frying pan on a high flame, pouring peanut oil, burned to 70% hot, put the fat intestine in the pot, and then the

3. hot, the fat intestines into the pot, frying side with a spatula, until the fat intestines were golden yellow when the fish out, drain the oil;

4. will be drained of oil fat intestines cut into 0.3 centimeters thick eye-shaped intestinal circles;

5. frying pan on a high flame, under the cooked lard, will be the onion section of the pot slightly stirred, add yellow wine, ginger, pork broth 100 ml, mushrooms,

yucca slices

Main Ingredients:Fatty Intestine, Green Pepper

Side Ingredients:Sugar, Salt, White Wine, Star Anise, Soy Sauce, Peppercorns, Ginger, Scallion

1. Cut the fatty intestine into small pieces.

2. Green pepper cut into small pieces, green onion cut into julienne, ginger cut into minced.

3. Pour a little oil into the pan, add shredded green onion, minced ginger, star anise, peppercorns and two tablespoons of sugar, stir-fry the flavor.

4. Put in the fat intestines, turn down the heat and slowly stir-fry until the oil comes out.

5. Pour in a little soy sauce.

6. Pour in a little white wine.

7. Slowly stir-fry until the fat intestines are evenly colored.

8. Add the green pepper and stir-fry until the skin of the green pepper is slightly blistered.

9. Put a little salt, stir fry evenly, can .

Coriander: taking tonic and Chinese medicine

Atractylodes macrocephala

I am a love of food, love of life of the Vanguard Zhangjiajie people, I am very happy to answer this question, to say that braised fat intestines how to do in order to taste, the first step of cleaning the fat intestines on the key, only to clean the fat intestines without odor, in order to better taste in the later burning process.

Previously, when the fat intestines are delicious and difficult to clean up, now on the market fat intestines merchants have done the pretreatment, we only need to come back to do the "three rubbing two turn a blanch" can be, the latter steps will give you specific how to say. Friends who like to eat fat intestines know that its meat is both tender and tough, elastic, sinewy and chewy, with a very rich texture, especially "braised fat intestines," the aroma is rich, fresh flavor, is a very good wine dishes, rice dishes.

So let's see how to braise the fat intestines to be delicious?

The specific steps are as follows

Ingredients 500 grams of raw fat intestines, an appropriate amount of green onion sections, ginger moderate.

Seasonings 40 grams of cooking wine (blanching needs 20 grams, 20 grams of stir-fry), 30 grams of sugar, two star anise, a small piece of cinnamon, two slices of sesame leaves, grass nuts to remove the seeds of one, dry red pepper segment moderate (this can be according to their own situation to put), 20 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of salt.

Specific process

-- the fat intestines into the basin, first add the right amount of salt, the fat intestines smooth side of the rub Sin once again, and then add a handful of flour rub Sin once again, and finally add white vinegar again rubbed once again, and then with the help of chopsticks or with the hands of the fat intestines directly to the inside of the inside turn over to the inside of the fat oil and impurities clean up! Then turn the sausage inside out with chopsticks or by hand to clean the fat oil and impurities inside, then clean and turn the sausage over again so that the smooth side is facing out. The pot of water, put the fat intestines into, add green onion ginger, cooking wine for blanching, water boiling skimming foam, a little boil, the fat intestines out of the rinse, and then cut the fat intestines into small sections of standby.

This process is "three rubbing two turn a blanch", so that the treatment of the fat intestines can be very good in addition to the fishy smell.

--Put a little oil in the pot, put the sugar into the fried sugar color, stirring constantly, when the sugar color fried to date red bubbling, the fat intestines into the rapid stir fry color, then the rest of the spices into the slightly fried, and then add the fat intestines did not exceed the water, began to seasoning, add wine, soy sauce and soy sauce, a few sections of green onions, several slices of ginger, high heat boiling, and then turn to low heat, boil the water. Then turn to small fire, boil about fifty minutes, time to open the lid, add salt, start a large fire juice, when the soup thick can be out of the pot, sprinkled with a little cilantro as a garnish.

The delicious "braised fat intestines" is done, I hope you can enjoy.

Seeing the word "authentic", I can't help but feel a little confused, what is authentic? In fact, it is difficult to give the correct answer, next time the owner of the question, you can try to say: "braised fat intestines how to do some good", if you ask questions with such a tone of voice, then answer the question of friends, will give more answers, but since the owner of the question, then we will have to answer the question according to the question to answer the question, the question of how to do some good. If, say, braised fat intestines authentic practice, then only in accordance with the production of braised fat intestines decades ago cooking methods, and the seasonings used to answer, after all, in accordance with the braised fat intestines the order of appearance of this dish, the practice of several decades ago is still more than the innovative way to some authentic.

Braised fat sausage practice

Main ingredients: 400 grams of fat sausage head.

Ingredients: 20 grams of mushrooms, 15 grams of starch, 20 grams of asparagus.

Seasonings: 50 grams of soy sauce, 10 grams of cooking wine, 10 grams of green onion, 5 grams of will, 5 grams of sesame oil, 3 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of pepper.

-- the treatment of ingredients and production methods --