Illustration of authentic Sichuan cuisine ~ Braised pork intestines 1 1. Wash according to the prompt, add more salt first, knead for 3 minutes without water, and then rinse off. Turn it over again, remove impurities and lymph, rub it with salt, rinse it off, then rub it with vinegar and rinse it off. Wash the inside and turn it over. Press one end with chopsticks and you can turn it over. Then wash it with vinegar. Then add water to the pot and boil it for 5 minutes before taking it out. Spare.

Illustration of braised pork intestines in authentic Sichuan cuisine 22. Blanch the fat sausage and cut it into triangles.

Authentic Sichuan cuisine ~ illustration of braised pork intestines. Dish for use. Slice about 5 slices of ginger. Peel garlic. Cut the dried pepper into two pieces. Wash cinnamon and cut into small pieces. Wash fragrant leaves and star anise for later use.

Illustration of authentic Sichuan cuisine ~ Braised pork intestines 44. Hot pot 100g oil to about 80 degrees, when a small amount of smoke is emitted, add garlic and ginger slices, pepper and Illicium verum leaf, stir-fry for 2 times, add dried pepper, stir-fry for about 5 times, add 3 spoonfuls of bean paste, stir-fry for about 3 minutes, add cooking wine and pepper, and add 650 water. Don't add any more water, press for 6 to 8 minutes, turn off the fire and set aside. Because the stove still has heat. To vent.

Authentic Sichuan cuisine ~ illustration of braised pork intestines 55. The pot is boiling, beautiful, don't worry about the next step.

Authentic Sichuan cuisine ~ illustration of braised pork intestines. Pour into the pot and simmer. Add pepper, or add it before entering the pressure cooker. Add chopped green onion, usually without salt, and add a little according to taste. Add the chicken essence, and when the soup is dry, add the shallots. Get out of the pot. Load the plate.

Authentic Sichuan cuisine ~ illustration of braised pork intestines 77. You're finished. Eat well. So satisfied. The world of eating goods does not explain