After applying crispy water, hang it in a ventilated place to dry the water, or blow dry it with a hair dryer, and then apply crispy water. Remember that the large intestine can't be stained with water, otherwise it won't be easy to color. ) After finishing, continue to tie it with cotton rope and hang it to dry. This is the pot where we prepare Zhejiang vinegar, honey and rock sugar. We heat and stir it evenly to make it fully integrated, so that our crispy water is ready. After cooling, we brush the pot several times and pour the right amount of oil. The oil temperature is about 50% hot (chopsticks are put into the oil, and there are bubbles around them), then put them into the large intestine and fry them slowly with low fire until they are golden and crisp, and then take them out.
Let's boil a pot of water, put the large intestine in it and cook for two minutes. Then we take out the large intestine, rinse it with clear water and drain it, so that the large intestine can be thoroughly cleaned. We mix crispy water in a pressure cooker: add 4 kg of water, a box of maltose, a bottle of red Zhejiang vinegar and half a bottle of white vinegar to a clean pot, and boil until the maltose melts. At this time, put the pressed large intestine to control the moisture, stir it evenly, and take it out again.
There is an onion, Jiang Shui. After filtering the residue of onion Jiang Shui, remember to put it in the refrigerator for at least half an hour. Frozen onion Jiang Shui can make crispy sausages taste more crisp. 4. Put minced meat and meat together, add salt, sugar, black pepper powder and white pepper powder, add water, and add soy sauce, soy sauce, cooking wine, ginger, white pepper powder, pepper, aniseed, cinnamon, fragrant leaves and dried pepper. Stew for about 30 minutes until the intestines are soft.