Blanch the fat intestines for about 3 minutes.

Don't blanch for too long, so as not to shrink the fat intestines and become dry and hard, affecting the taste and texture. When blanching fat intestines, you need cold water in the pot, put pepper, anise, cinnamon and other spices in the water can play the role of deodorization.

Blanched fat intestines can be skimmed when the water boils, fishing out the fat intestines clean, then you can stir fry or stewed to eat. Blanching time should not be more than 3 minutes, and blanching fat intestines, do not put salt, so as not to be precipitated water, taste old, eat and then put salt is preferred.

Blanched fat intestines can be made to slip the fat intestines, taste mellow, taste thick, is a more down to earth food. Can also be added to the fat intestines broth spices such as brine, Beijing famous snacks brine in the fat intestines is very famous, soft and sticky texture, taste mellow, very popular.

Fat intestines have black normal

Pig colon black may be pigs in the process of feeding the addition of fake soybean meal, high copper corrosion of intestines, slaughter reasons, may also be taking too much laxative caused by colorectal melanosis. During severe stress, the intestinal wall bleeds under the mucous membrane, and the iron porphyrin in the blood cells is converted to free divalent iron ions, thus displaying a grayish-black color.

Causes of stressFeed replacementHungry additives in the feed: yellow mud powder, alkaline copper chloride, treponemal toxins, deoxidizing substances, ferrichemicals; a section of the second half of the large intestine is blackened, not all of it, but if you don't cut this blackened section off, all of the intestines will be blackened in the cooking process. If some pig sausage color is very dark, and even black and other colors mixed in, indicating that the production process is not clean, or add excessive sauce, should not be purchased.