First, marinated pork intestines

Raw materials

2 pork intestines, 3 cloves of garlic, 1 pepper, 3 slices of fresh ginger, 2 star anise, 1 teaspoon of salt, 5㏄ soy sauce, 3㏄ water and 3 ㏄ pork trotters marinade

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2. put the pig's large intestine and other raw materials in the stone pot, boil it with fire, then simmer for 1 hour, and then cut it into pieces after taking it out.

Second, pan-fried pork intestines rice

Raw materials

A string of pork intestines, 5 grams of steamed rice, three or two peanuts, one garlic, two sausages, appropriate salt, appropriate cooking oil, four leaves of raw cabbage and six Pleurotus ostreatus

Practice

1. The peanut kernels are soaked for one hour and then dried; Sausage hob block; Chop garlic into pieces; Soak the fermented rice for one hour and control the drying: after the Pleurotus ostreatus runs soft, control the drying and cut into powder. After that, stir all the raw materials, add salt and seasoning, and then add a small amount of cooking oil.

2. Tie one end of the pork intestines tightly with cotton rope, and then put the stirred fermented rice into the pork casing. In the case of competition, you need to put a little water and poke it with wooden chopsticks continuously, so that the fermented rice can be put in more strongly, and in addition, it should not be stuffed too much, otherwise the pork casing will crack due to the swelling of the Peng after boiling. After all the games, tie the other end with a cotton rope.

3. put it in an electronic device casserole and cook it for an hour and a half, then take it out and let it cool, and cut it into thick pieces of 1 cm or so.

4. First blanch the raw cabbage leaves with tap water and put them on the plate, then fry them in low fire until they are orange.

Third, the line surface of the large intestine of the midge piglet

Raw materials

A. 15g of midge larvae, with proper red powder, B. 2g of pig large intestine, 12g of red line surface, 12cc of bone soup, C. 4 slices of old ginger, 2 lush, 5g of pepper and 6 star anise. 1/4 tbsp of sugar, vinegar, vanilla and white pepper

Method

1.

2. Make tea for 1 minutes to remove the salty taste, control drying, take out and cut into small pieces; Condiment A is reserved for mung bean starch water.

3. Cut off the fat from the pig's large intestine, rinse one end of the pig's large intestine with water tap, scald it with boiling water, and then take it out.

4. put the raw material c added to the pig's large intestine in the method 3 into a steamer, steam it for about 3 minutes, lift it, and cut it into 1cm pieces for reservation.

5. Slice the old ginger and cut it into lush strips for later use.

6. Take a hot pot, and pour in the bone soup, fillet of firewood and the red noodles made in Method 2.

7. Add seasonings such as crispy red onion, chicken essence, light soy sauce, sugar, etc. When the juice is slightly boiled, turn it off to slow fire.

8. pour mung bean starch into the river and mix with a rice spoon to thicken the water starch into sulfur glass.

9. Put it into the larvae prepared by method 1 and the pig intestines prepared by method 4, and then add vinegar, vanilla and white pepper according to everyone's preference.