Dry pork intestines

Ingredients: fat sausage.

Accessories: onion, sweet pepper, onion, ginger, soy sauce, soy sauce, white wine, garlic, star anise, cinnamon, fragrant leaves, sugar, salt and dried pepper.

Manufacturing steps:

1. Put the fat sausage in a pot, add light soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, salt and sugar, and marinate for 40-60 minutes.

2. Pickled fat sausage can be poked in with chopsticks, which is almost the same. Take it out.

3. Cut the marinated fat sausage into pieces, put it in the pot, and stir-fry it without oil.

Features: stir-fried, fat sausage, not mushy or rotten, tough, spicy, dry, crispy and deep red in color.

Jiaoxiang pork intestines

Ingredients: fat sausage.

Accessories: taro, seedling festival, celery festival, ginger rice, garlic rice, Pixian watercress and coriander leaves.

Ingredients: ginger onion and white wine, salt and lard, dried green pepper.

Manufacturing steps:

1. After cleaning the fat sausage, put it in a boiling water pot with ginger and white wine, take it out and put it in a pressure cooker with clean water. After pressing the steam for 3 minutes, remove it from the fire and let it cool naturally, then take it out and cut it into small pieces for later use.

2. Peel and wash the taro, put it in a pot, add salt and lard, steam it in a cage, then take it out and put it at the bottom of the dish together with the garlic festival and celery festival.

3. Heat the vegetable oil in the pot, add ginger rice, garlic rice and Pixian watercress, stir fry, mix in fresh soup and cook the fat sausage for a while. In the meantime, add salt, monosodium glutamate, pepper and bittern oil to taste. Put it in a padded plate, sprinkle with dried green peppers, pour in scalded spice oil, and finally decorate with some coriander leaves.

Boiled pork intestines

Ingredients: fat sausage, Flammulina velutipes, potato powder, green bamboo shoots, celery and bean sprouts.

Accessories: 50 grams of homemade spicy base, red pepper, Chili noodles, pepper, onion, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup and salad oil.

Manufacturing steps:

1. Wash the fat sausage, put the ginger and onion in the pressure cooker and cook for 10 minute, then take it out and cut it into small pieces.

2. Soak Flammulina velutipes, potato flour, green bamboo shoots, celery and bean sprouts in water and put them in the bottom of the pot.

3. Spoon the homemade spicy base into a net pot, stir-fry, then pour the fresh soup to boil, add the fat sausage, cook it a little, take it out and put it in a clay pot.

4. Transfer the broth, monosodium glutamate, chicken essence and soy sauce into the pot, push them evenly and pour them into the pot.

5. Sprinkle with red pepper slices, Chili noodles, pepper and green onions, and serve with 90% hot salad oil.

Features of Cuisine: Cooking Flammulina velutipes and fat sausage together can not only make the fragrance of Flammulina velutipes penetrate into fat sausage better, but also make the meat of fat sausage more chewy.

Chrysanthemum crispy sausage

Raw material: raw fat sausage

Accessories: green bamboo shoots, pickled peppers, pickled ginger, pickled vegetables, garlic, and bullet pickled peppers.

Seasoning: salt, ginger and onion juice, carved wine, monosodium glutamate, pickled pepper oil and sesame oil.

1. Wash the raw pig intestines, cut them into 6 cm long sections, then cut them into centipede knives with one end connected, put them in a pot, add salt, ginger juice and carved wine, marinate for 30 minutes, and then put them in a boiling pot to boil water.

2. Green bamboo shoots are also soaked in water for standby.

3. Heat salad oil in the pot, add chopped pepper, pickled ginger, pickled vegetables, garlic and pickled peppers, add pork sausage and green bamboo shoots, add a little fresh soup while frying, add monosodium glutamate, pickled pepper oil and sesame oil to taste, and finally sprinkle with chives and stir well.

Jiuxiangtang pork intestines

Ingredients: fat sausage

Accessories: bean sprouts, dried peppers, peppers.

Seasoning: Sichuan brine, thirteen spices and pepper oil.

1. Put the marinated fat sausage in a boiling water pot and cook it. Take it out and rinse it, then put it in Sichuan brine pot. Marinate until soft and cooked, take out and cool, and chop into small pieces for later use.

2. Put the bean sprouts into the boiling water pot and dip them into the bottom of the plate.

3. Boil the pot with salt water and add the marinade.

1. Put the fat sausage into a pot, sprinkle some salt and white vinegar and rub to remove the mucus on the surface, then rinse the inside and outside of the large intestine several times with clear water and rinse it clean.

2. Put the cleaned fat sausage into a cold water pot and heat it slowly. After the water is boiled, change the water and cook it again to remove the fishy smell.

3. Cut off the thin tail of the fat sausage, then cut the fat sausage into sections of about 2.5 cm, put it in water with ginger, onion and pepper, cook it, and take it out to control the moisture.

4. fry the fat sausage with 70% oil temperature until golden brown, and pick it up for use.

5. Pour salad oil into the net pot, add 30 grams of white sugar and stir-fry until dark red, then pour in the fried fat sausage and stir for coloring.

6. Cook cooking wine, Jiang Mo, chopped green onion and minced garlic, stir-fry until fragrant, then add clear soup, soy sauce, sugar, salt, monosodium glutamate and white vinegar, and turn to low heat after boiling.

7. When the soup begins to dry, add pepper, cinnamon and Amomum villosum powder, and continue to burn slowly until the soup thickens.

8. Pick them up one by one with chopsticks and put them on the plate. Pour the juice evenly on the fat sausage with a spoon, then sprinkle with coriander powder and serve.

Highlights of the cuisine: the deep red salad oil, drenched in the fat intestines, gives it a fiery heroic attitude and visually captures the hearts of many diners.

Dried pickled pepper pork intestines

Ingredients: 500g of fat sausage, 50g of pickled ginger slices, 20g of dried Chili slices, 0/00g of onion strips, 0/00g of lotus root slices, 20g of garlic cloves and 20g of cooked sesame seeds.

Seasoning: dry pot pickled pepper sauce 100g, cumin 5g, salt, monosodium glutamate, fresh soy sauce and peanut oil.

1. Blanch the fat sausage in a water pot, take it out, and fry it in a 60% hot oil pot for 2 minutes.

2. Add a little peanut oil to the pot and heat it. Stir-fry the lotus root slices until fragrant, and put them into a dry pan.

3. Heat the oil in the pan, stir-fry the fat sausage a little first, then add pickled pepper slices, dried Chili slices, onion strips and garlic cloves to stir-fry until fragrant, then add pickled pepper sauce, cumin, refined salt, monosodium glutamate and Meiji soy sauce to stir-fry for 2 minutes, then take the pan and put it in the dry pan, sprinkle with cooked sesame seeds and serve.

Fried pork intestines with minced meat

Ingredients: minced pork (S head of meat taken from cooked pig), 200g of large intestine of pig,15g of Thai pepper and 5g of onion.

Seasoning: Seasoning A (30g of Yongfeng Hot Sauce, 0g of Jiang Mo10g, and 0g of garlic powder10g).

Ordinary saline 1kg, flour white vinegar 30g, dragon sauce 5g, lard 50g and salad oil 50g.

1. Add flour and white vinegar to the large intestine, rub it repeatedly, wash it, put it in red salt water, boil it with strong fire, reduce the heat to maturity, take it out and cut it into 2cm sections for later use.

2. Remove the pulp and cut into thin slices for later use.

3. Put the melted lard and salad oil into the pot. When it's 50% hot, add material A and stir fry, then stir fry the oil in the large intestine, then add minced meat and dragon soy sauce and stir fry, finally add Thai pepper and onion, stir fry evenly and take out the pan.

Qianwei pork intestines

Ingredients: 300g of fat sausage, 5g of cooked white sesame, 20g of fermented glutinous rice juice, 20g of red vinegar, 5g of garlic, 5g of chopped green onion, 25g of salt, seasoning powder 1 g, white sugar 1 g, soy sauce10g, 50g of aged vinegar and red oil/kloc. Production method:

1. Wash the pig's large intestine with flour, mature vinegar and salt repeatedly to remove the odor, wash it, drain it, take it out and drain it, eat S heat while wiping the mash juice and red vinegar, hang it up and air dry naturally for 20 minutes;

2. Mix garlic, salt, seasoning powder, white sugar, soy sauce and mature vinegar, and add red oil, sesame oil, chopped green onion and cooked white sesame seeds to make red oil dipping sauce;

3. Put oil in the pot and heat it to 60%. Put it in the large intestine and fry it for 5 minutes with low fire until it is chestnut. Take out the oil and drain it. Cut thick slices with an oblique knife, put them on a plate, and dip them in red oil to eat.

Comments:

The color is brown and black, the taste is soft and elastic, and the dip is delicious.

Braised pork intestines with Chinese sauerkraut

Ingredients: pork intestines

Accessories: Laotan sauerkraut, pepper, ginger, garlic and Pleurotus eryngii.

Seasoning: mixed oil, liquor, salt, and secondary Euryale ferox.

1. Clean the pig fat intestines and put them

Initial treatment of blood:

Put 6 kg of pig blood, water 18 kg, and 250 g of salt into a pot, stir well, let it stand and solidify, change the knife into small pieces, put it into the water where the shrimp is cooked until the eyes blister, add 300 g of lard and 500 g of spice water, and cook for 8 minutes with slow fire. Turn off the fire and soak until it is completely tasty. Put the blood clot and water into the basin for later use.

Primary processing of fat sausage;

1. Take out 3000 grams of fat sausage from the inner wall, add flour and balsamic vinegar, knead it to remove odor, rinse it until it changes color, take it out and replace it with segments.

2. Put 250g of lard in a pot and heat it to 50%, add 20g of ginger slices and 5g of pepper to make it fragrant, stir-fry the pork intestines with low fire to dry the steam, soak them in broth, bring them to a boil with high fire, turn to medium fire for 20 minutes until cooked, add 30g of salt and 20g of white pepper, and keep warm on a earthen pot stove with low fire.

Course flow:

1. Cook 200 grams of stock in a pot, add 200 grams of mung bean sprouts, add 5 grams of spice water and 3 grams of salt, and cook for 30 seconds. Pour the soup with ingredients into a bowl, and then scoop in 350g of Xuewang and100g of fat sausage.

2. Put 80g of homemade spicy oil into the pot, heat it to 80%, pour Xuewang from the pot, sprinkle with10g of white sesame, 8g of red millet spicy ring and 5g of chopped coriander, and serve.

Preparation of perfume:

1. Put fennel 30g, cinnamon 25g, angelica dahurica 20g, cardamom 15g, Impatiens balsamina leaves 10g into a frying pan to dry, and then grind into fine powder.

2. Put 5,000 grams of clean water into the pot, add 300 grams of green pepper, 200 grams of celery, 200 grams of onion, and ginger slices 100 grams, bring to a boil with high fire, turn off the fire and continue to cook for 20 minutes, drain off the residue, sprinkle with the prepared spice powder 100 grams, and mix well.

Making spicy oil:

Add salad oil15kg, rapeseed oil15kg, lard10kg, heat to 50%, add onion, ginger slices 2000g, garlic cloves150g, stir-fry until golden and fragrant, take out the residue, and add Bazin pepper several times. Add spices (250g of dried green pepper, 40g of dried tangerine peel, 30g of fragrant leaves, 30g of star anise, cinnamon, Amomum tsaoko and clove10g), simmer for 0/5min on low fire, turn off the fire, pour into a stainless steel barrel, cover and stew for two days, and the upper layer is spicy oil.

Reasons for the hot sales:

The blood curd used in this dish is made of iron pot and earthen stove, with a daily sales volume of at least 60 copies. This delicious dish has two secrets: homemade spice water and homemade spicy oil. The spiced boiled blood is very tasty, and the spicy oil boiled in braised pork is poured into the dish, which is particularly fragrant.

Pepper pork intestines chicken

Raw materials:

Diced chicken (with bone)150g, fresh cooked fat sausage 50g, dried green pepper 30g, garlic 30g, ginger 30g, green millet pepper100g, lotus root 50g, rapeseed oil100ml, cooked lard 50g, watercress and salt.

Production method:

1. Put rapeseed oil and cooked lard into the pot. When it is heated to 80%, add diced chicken and stir-fry until the water dries quickly. Then add fat sausage, dried green pepper, ginger and garlic and stir-fry until fragrant.

2. Then add watercress, salt, green pepper and diced lotus root and stir fry over low heat. In the meantime, add a small amount of water, fully marinate pepper and pepper into diced chicken and fat sausage, and take out the pot.

Fried pork intestines with Chili peppers

Ingredients: 250g fresh fat sausage.

Ingredients: 50g pickled pepper and 20g celery.

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

Making:

1. Clean the fresh fat sausage, put it in boiling water, and remove excess oil after cooling.

2. Put the ginger and onion in the pressure cooker, inflate for 2 minutes, then cook, take out and shred.

3. Heat lard, stir-fry fat sausage, add soy sauce, simmer in water, and pour out.

4. Heat the oil in a clean pot, dip in the pepper, add the fat sausage, season and turn it evenly.

Features:

The sauce is very spicy and the fat intestines are soft and waxy.

Duck blood Chinese sauerkraut pork intestines

Ingredients: 400 grams of fat sausage, 300 grams of duck blood, 200 grams of peasant sauerkraut, a little green pepper, a little pickled pepper and pepper.

Spices: star anise, fragrant leaves, dried peppers and prickly ash.

Seasoning: salt, monosodium glutamate

3. Put a proper amount of salad oil in a clean pot, heat it, then pour in green and red pepper festival, pickled pepper festival and pickled cabbage festival, stir-fry for 1 min, then add fat sausage pieces, stir-fry with soy sauce and color, add fresh soup to boil, add duck blood, add salt, pepper, monosodium glutamate, pickled ginger, wild pepper, star anise, fragrant leaves, etc.