Before cleaning, turn the large intestine over and pick all the oil and dirt inside. Then
1, when cleaning pig intestines, add some vinegar and a tablespoon of alum in the water, rub it a few times, and then rinse it with water several times to make it clean.
2, buy back the pig intestines and other water, add some salt and alkali before cleaning, can reduce its odor.
3, with rice water to clean pig intestines, pig belly effect is also very good.
4, with sauerkraut water wash pig intestines, only two times, its fishy odor can be basically eliminated.
5. home recipe, with flour and vinegar wash a few times, respectively.
How do I cook my sausage to make it soft?
Burning pig intestines are first cut into sections of about 10 centimeters, placed in boiling water to cook through. The time usually takes more than half an hour to cook the large intestine until it is soft. The secondary process will be easier, mainly for flavoring.
Never throw the raw large intestine directly in the pot to fry, that will make a large intestine must no one chew.
Nine-turned large intestine
Raw materials: pig intestines, Shaoxing wine, soy sauce, sugar, vinegar, coriander, pepper, cinnamon, caster, minced green onion, minced ginger, cooked lard, pepper oil, broth, refined salt.
Method: wash the pig intestines, rub with vinegar and salt inside and outside the smear, remove gallop dirt, rinse and put into a pot of boiling water, add onion, ginger, wine stew cooked, fish out and cut into segments, and then blanched into a pot of boiling water, fish out and drained; frying pan on a medium heat, pour lard burned to seventy percent heat, under the sausage fried to the red, fish out, the pot to stay in the oil into the onion, ginger, garlic, fried out of the aroma, cooking vinegar, plus soy sauce, sugar, refined salt, broth and salt, and the oil, the broth, and the salt. broth, salt, wine, quickly into the intestines and sautéed, transferred to a slight fire on the burn until the soup tightened when put pepper, cinnamon, sand nut noodles, dripping pepper oil, turn over evenly, into the plate sprinkled with parsley that is completed.
Features: red color, soft and tender texture, both sour, sweet, fragrant, spicy, salty five flavors, fresh flavor, exceptionally palatable.
Fried sausage
Raw materials: 400 grams of cooked pork sausage, 20 grams of cilantro, 100 grams of green onions, 20 grams of soy sauce (soy sauce), 5 grams of cooking wine, 2 grams of refined salt.
Method: the onion inserted into the large intestine, and then wine, soy sauce, refined salt to the large intestine flavored color, frying spoon on the fire put wide oil, burned to 60% hot, will be smeared with the media from the large intestine into the oil spoon frying? Golden red fish out, draw off the green onions, will be fried sausage diagonal knife cut into horseshoe blocks, placed on the plate, plate on both sides of the parsley segment garnish that is complete.
Features: crispy outside and tender inside, rich scallion flavor, fragrant and palatable.
"Stewed fat intestines" is the simplest way to do, just cut the fat intestines into small sections about a centimeter long, if there is blood tofu, pork liver, pork belly and other things to stew with the taste will be more delicious, plus ginger, garlic, dashi, cooking wine, soy sauce, sugar, salt, if you eat spicy you can put some dried chili peppers as well as peppercorns, the material cold water! Into the pot, the amount of water to just missed the material as appropriate, cover the pot, high heat boil, five minutes after the change to simmer, the material is cooked through sprinkled with chopped green onions, cilantro and mix well on the table. The material can also include some vegetables, mushrooms, peanuts, dried tofu and so on.
Scallion fried pork sausage
Raw materials 100 grams of scallions, 250 grams of pork sausage, red pepper 1, ginger 1 piece, 20 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 5 grams of oyster sauce, 3 grams of sugar, a little pepper, 5 grams of wine, sesame oil 5 grams.
Making process
1. Scallions cut into pieces; pig intestines cleaned, boiled and cut into strips; red pepper cut into strips; ginger shredded.
2. Boil the pan with oil, put ginger stir fry pan, under the pork sausage, red pepper, salt, oyster sauce, mixed into the wine stir fry to taste, golden brown.
3. Seasoned with monosodium glutamate, sugar, dripping sesame oil stir-fry several times, out of the pan into the dish can be.
Features golden color, rich flavor.
Stewed pork sausage is very tasty
Cooking pork sausage is the most important cleaning effort. Cleaning, you must turn the pig intestines, first with water to scrub the inner membrane, wait until the odor slightly recedes, and then add a few rubbing powder, soak in water for a few moments, filtering.
Cleaned pork intestines, cut into small segments, inspect the intestines, remove excessive fat to reduce grease; cut the intestinal segments into the pot, with water, a little soy sauce, add pepper, star anise, ginger to go to simmer for about 30 minutes can be. After the intestines are boiled, lift them up and cut them into smaller sections to serve on the plate.
Steamed pork sausage
Raw materials: 500 grams of pork sausage, 150 grams of green and red bell pepper ****, 50 grams of fungus, 1 green onion, 1 piece of ginger, 3 cloves of garlic, wine, soy sauce 0.5 tablespoons, 3 teaspoons of salt, monosodium glutamate, 1 teaspoon each of sesame oil, 3 teaspoons of cornstarch, 1 tablespoon of peanut oil
Production:
1, first of all, the large intestine of the pig wash and boil until eight ripe, cut into triangular slices and marinate with cooking wine and ginger.
2, fungus, green and red bell peppers cut into triangular slices, ginger slices, scallions cut into segments, garlic patted into mush.
3, the pan with the bottom oil under the onion, garlic stir-fry pan, add green and red pepper, fungus, salt, monosodium glutamate stir-fried pan.
4, pot add bottom oil, down into the pork sausage stir fry, add salt, soy sauce, cooking wine into the fried green and red peppers, fungus stir fry, put sesame oil thickening pan.
Pig intestine soup
[Raw materials] pig intestine 250 grams, 15 grams of fungus, 120 grams of sea cucumber.
[Production]
1, the fungus immersed in the wash;
2, water hair sea cucumber clean, shredded, pig intestine with coarse salt a tablespoon rubbed clean, put into the boiling water slightly hot.
3, then rinse with cold water and cut into pieces.
4, all the ingredients together into the pot, add the amount of water, martial arts fire after boiling, cooking 1 to 2 hours, seasoning can be. Drink soup and eat meat as much as you want.
[efficacy] nourish yin and nourish blood, cool blood and stop dysentery.
[Indications] Intestinal cancer is caused by deficiency of yin and blood, heat injury to the intestinal tract, symptoms include dysentery with pus and blood, hidden pain in the abdomen, dry mouth and desire to drink.
[Commentary] This soup is derived from Sea Cucumber and Wood Fungus Soup of "Examination of Medicinal Properties". The fungus in the soup is sweet and flat in nature, functioning to benefit yin and moisten dryness, cool blood and stop dysentery. Sea cucumber is sweet, salty and warm, functioning to moisten the intestine and nourish the kidney, benefit the essence and nourish blood. Pig intestines sweet and flat, function of moisturizing and replenishment of intestines. Combined with the soup, **** play to replenish the intestines and nourish blood, cool blood dysentery function.
Big Intestine in Milk Soup
Cuisine: Huizhou
Features: fragrant soup, white color, soft big intestine, fat but not greasy.
Raw materials: main ingredients: 200 grams of large intestine,
Accessories: 2 cups of milk broth, 25 grams of cabbage, 25 grams of watery yucca slices, 10 grams of ham. 2 teaspoons refined salt, 1 teaspoon monosodium glutamate, 2 green onions, 1 tablespoon cooked lard.
Instructions: 1. Cooked sausage cut open, cut 3cm long, 2cm wide pieces, washed and cut into sections of cabbage; magnolia slices cut into 3cm long, 2cm wide slices, ham cut into small slices of elephant's eye (diagonal cut), are blanched in boiling water .
2. frying pan into the lard, medium heat to 60% hot, put the shallots fried flavor, fish out the shallots do not need. Inside the pot into the milk soup, sausage, cabbage, yucca slices, ham, salt after boiling, add monosodium glutamate, into the soup bowl is complete.
Sesame stewed pig intestines
Sesame 15 grams, 100 grams of black sesame, pig intestines, a section (3O centimeters long), seasonings. Ascending hemp, black sesame loaded into the cleaned pig intestines, the two ends of the tie, into the casserole, add onion, ginger, salt, wine, water, moderate amount of fire stew 3 hours, to pig intestines cooked through. Function of the ascending Qi, fill the deficiency of the bowel, suitable for dry dehiscence, uterine prolapse, and constipation
Vinegar cooking frying stuffed intestines
Main ingredient: cooked intestines
Accessories: chicken breast, green onions, ginger, eggs
Seasoning: salt, monosodium glutamate (MSG), cooking wine, vinegar, sesame oil
Production method:
1. intestines head to take the thick end of the 12 centimeters, add soup to stuffing. Chicken breast stuffing, add soup, onion and ginger, salt, monosodium glutamate, cooking wine, stir well, egg beaten into a bowl with water and stir, and then cut green onion and ginger shredded standby.
2. will be cut into 12 centimeters of the large intestine in a pot with water to boil through, with a clean towel to remove the water, the stuffing made from the thick head filled to the thin head, steamed in a cage, cooled.
3. cooled sausage cut into diagonal slices of about 0.3 cm long, one by one wrapped in the prepared egg wash, fried until golden brown.
4. spoon oil with green onions and ginger stir-fry pot, cooking vinegar and soup, salt, monosodium glutamate, will be fried into the spoon sausage slightly simmering, dripping sesame oil, can be served.
The sausage raw fried salty sauerkraut
Main ingredients: 250 grams of sausage, 300 grams of salty sauerkraut, ginger and scallions
Practice: wash the sauerkraut to dry the water, and then fried dry behind the back of the standby; will be the sausage after the water, ginger and scallions exploded oil wok;
will be the sausage, sauerkraut raw fried to cooked, on the plate can be
crisp sausage
Main ingredient: the large intestine head 750 grams, 100 grams of soy sauce, 25 grams of white wine, 10 grams of refined salt, 5 grams of licorice, 5 grams of cinnamon, 5 grams of star anise, 25 grams of ginger, 2,000 grams of water, 50 grams of wet flour, 100 grams of pickled cucumber, 25 grams of cilantro, 15 grams of pepper oil, Teochew Sweet Sauce, 2 small dishes.
Method:
1, first clean the soup head, with boiling water to boil, over cold water, clean and wait for use.
2, wok under 2000 grams of water, put soy sauce, salt, wine, ginger, licorice, cinnamon, star anise, rolling into the pig intestine, with slow fire brine, brine to chopstick needles to get into the degree that is to take up the large intestine, the marinade is not used.
3, eat the large intestine into the steamer, steam heat out, immediately wipe on wet flour.
4: Heat oil in a wok and deep-fry the large intestine until golden brown and the skin is crispy. Fish up, change the section length of about 5 cm, and then change pieces, large section of 4 pieces, middle section of 3 pieces, small section of 2 pieces, arranged in a dish. Serve with cilantro, pickled cucumber or pickled radish, a drizzle of pepper oil, and 2 plates of Chaozhou sweet sauce.
Features: Crispy skin, sweet flavor, fat but not greasy, with Chaozhou sweet sauce, more special.
Braised large intestine and white eel
Materials: large intestine (600 grams), white eel (600 grams), shredded ham (50 grams), shredded wet mushrooms
shredded (50 grams), shredded white meat (100 grams), egg white (1), monosodium glutamate (10 grams), shaoxing wine
(10 grams), refined salt (10 grams), sesame oil (a little), wet diamond powder (a little), Chinese broth (10
00g), sugar color, cinnamon, licorice, star anise (a little each).
Method:
A first pig intestines clean, cut into 2 sections. White eel chipped and cleaned, open belly to the intestines, into a strip of bone, also cut two sections.
Second, the ham, shredded white meat, mushroom shredded together, into the egg white, monosodium glutamate stir.
Three, in the white eel meat on both sides, with a blade broad some, clamped into the ham that has been mixed aunt, shredded white meat, mushrooms, and then the white eel rolled up into strips, set into the pig intestine (i.e., pig intestines to do the skin), pig intestines on both sides of the watercress tightly, and then put into the hot frying pan for about a minute that is fishing beggars. Fourth, in the stew bowl (tile jar), put bamboo slices into the bottom, add pig intestines, 1000 grams of broth, salt, wine, sugar color, licorice, cinnamon, star anise, etc., with a good cover, put on the charcoal stove until the stew is rotten, five, stewed, coated with a small amount of intestines of the wet diamond powder, under the frying pan fried, remove, cut pieces of rows off the plate. The original juice to add monosodium glutamate, under the wet diamond powder, sesame oil thickening dripping on top of the pork sausage is complete.
Ginger sausage
Choose fresh pork sausage, simmered in a pressure cooker, and then with the Lao Gan Ma hot sauce and fresh ginger, together with the wok frying, fragrant but not greasy, long aftertaste.
Sauce burst large intestine
Large intestine first with water to boil tender, with shaoxing wine and raw flour pinch
First in the pan burst incense onion, large intestine and peppers stir-fried with soy sauce sugar and black bean sauce stifled until the water is dry to put onions on the good
This is the first time that I have ever seen a large intestine in a large intestine, but I do not know what to do.