There are many cooking methods for fat intestines. You can refer to the following methods:

Dry-stirred fat intestines

Main ingredients: fat intestines.

Accessories: onions, bell peppers, scallions, ginger, dark soy sauce, light soy sauce, white wine, garlic, star anise, cinnamon, bay leaves, sugar, salt, dried chili peppers.

Preparation steps:

1. Put the fat intestines into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, bay leaves, salt, and sugar. Simmer for 40-60 minutes.

2. The marinated sausage can be poked in with a chopstick, then take it out.

3. Cut the stewed sausage into pieces, put it in the pot, and stir-fry over low heat without adding oil.

Features: Stir-fried fatty intestines, not burnt or burnt, chewy and chewy, spicy and crispy, deep red in color.

Pepper Sausage

Ingredients: Fat Sausage.

Accessories: taro, seedling knots, celery knots, ginger rice, garlic rice, Pixian watercress, coriander leaves.

Ingredients: ginger, green onion and white wine, salt and lard, dried green peppercorns.

Preparation steps:

1. After cleaning the fat intestines, put it into a boiling water pot with ginger, green onion and white wine, take it out and put it into a pressure cooker mixed with water. , after steaming for 3 minutes, remove from the heat and simmer until it cools naturally, then take it out and cut into small pieces for later use.

2. Peel and clean the small taro, put it in a basin, add salt and lard, steam it in a basket, take it out, and put it on the bottom of the plate together with the garlic sprouts and celery knots.

3. Heat vegetable oil in a pot, add ginger, garlic and Pixian watercress and stir-fry until fragrant, add fresh soup and add the fat intestine pieces and cook for a while. Add salt and MSG during this period. Season with , pepper and marinated oil. After placing it on a plate with base material, sprinkle in dried green peppercorns and pour in hot spice oil to stimulate the aroma. Finally, garnish with some coriander leaves.

Coil-boiled fatty intestines

Ingredients: fatty intestines, enoki mushrooms, potato powder, green bamboo shoot tips, celery, bean sprouts.

Accessories: 50 grams of homemade spicy base, red pepper cubes, chili noodles, Sichuan peppercorns, green onion sections, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup, and salad oil.

Preparation steps:

1. Wash the intestines, add ginger and green onion to the pressure cooker for 10 minutes, remove and cut into short sections.

2. Boil the enoki mushrooms, potato flour, green bamboo shoot tips, celery and bean sprouts in water and put them on the bottom of the pot.

3. Ladle the homemade spicy base into the clean pot and stir-fry until fragrant, then pour in the fresh soup and bring to a boil, add the fat intestines, cook for a while, and put them into the pot.

4. Add tang, monosodium glutamate, chicken essence and soy sauce to the soup in the pot, stir evenly and pour it into the pot.

5. Sprinkle red pepper cubes, Pour chili noodles, Sichuan peppercorns and scallions into 90% hot salad oil and serve.

Features of the dish: Enoki mushrooms plus fat intestines are boiled in water, which not only allows the aroma of enoki mushrooms to better penetrate into the fat intestines, but also makes the meat of the fat intestines chewier.

Chrysanthemum crispy sausage

Ingredients: pig intestines

Accessories: green bamboo shoots, minced pickled peppers, pickled ginger, pickled vegetables, garlic and Bullet Pickled Pepper

Seasoning: salt, ginger and green onion juice, Huadiao wine, MSG, pickled pepper oil and sesame oil

Method:

1. Raw pig Clean the intestines, first cut them into 6 cm long sections, and then cut them into "centipede flower knives" connected at one end. After putting them in a basin, add salt, ginger and green onion juice and Huadiao wine to marinate for 30 minutes, then put them into a pot of boiling water to boil.

2. Boil the green bamboo shoots in water and set aside.

3. Heat the salad oil in a pot, add minced pickled peppers, pickled ginger, kimchi, garlic and bullet pickled peppers and stir-fry until fragrant, then add pork intestines and green bamboo shoot strips , stir-fry while adding a little fresh soup, add MSG, pickled pepper oil and sesame oil to adjust the flavor, finally sprinkle in chives and stir-fry evenly before serving.

Chives Soup with Fat Sausage

Main Ingredients: Fat Sausage

Accessories: Bean sprouts, dried chili knots, Sichuan peppercorns

Seasoning: Sichuan style brine , Thirteen spices, Sichuan peppercorn oil

Method:

1. Put the cleaned sausage into the boiling water pot and cook it thoroughly, take it out, rinse it and put it in the Sichuan style brine pot. Brine until soft and cooked, take out and let cool, chop into small pieces and set aside.

2. Put the bean sprouts into the boiling water pot, blanch the water and put it on the bottom of the plate.

3. Add brine to the pot and bring to a boil. Add braised pork intestine pieces and cook for a while. Season with thirteen spices and Sichuan peppercorn oil.

4. Remove from the pot and place on a plate lined with bean sprouts. Finally, pour in the fragrant dried chili knots and Sichuan peppercorns and serve.

Nine-turn large intestine

Ingredients: pig intestine.

Accessories: A little each of minced ginger, minced onion, minced garlic, minced coriander, pepper, cinnamon powder, and Amomum villosum powder.

Seasoning: Shaoxing wine, soy sauce, white sugar, white vinegar, pepper oil, clear soup, salt, and a little MSG.

Preparation steps:

1. Put the large intestine into a basin, sprinkle some salt and white vinegar and rub it to remove the mucus on the surface, then wash the large intestine inside and out several times with clean water , rinse clean.

2. Put the washed sausage into a pot of cold water and heat it slowly. After the water boils, change the water and cook again to remove the fishy smell.

3. Cut off the thin tail of the sausage, then cut the sausage into sections of about 2.5 cm, add it to the water with ginger, green onions, and peppercorns, cook it thoroughly, and remove the water.

4. Use 70% oil to fry the sausage until golden red, remove and set aside.

5. Pour salad oil into a clean pot, add 30 grams of white sugar and stir-fry over low heat until dark red, then pour in the fried sausage and stir to color.

6. Cook in cooking wine, minced ginger, minced onions, and minced garlic. After stir-frying until fragrant, add clear soup, soy sauce, sugar, salt, monosodium glutamate, and white vinegar. After boiling, turn down to low heat and cook slowly. .

7. When the soup begins to dry up, add pepper, cinnamon powder, and Amomum villosum powder, and continue to simmer until the soup dries and becomes thick.

8. Use chopsticks to pick up pieces one by one and place them on the plate. Use a spoon to pour the juice evenly on the sausage, then sprinkle with minced coriander and serve.

Highlights of the dish: The deep red salad oil poured on the sausage gives it a fiery heroic appearance, which has already captured the hearts of many diners visually.

Griddle-pot Pickled Pepper Fat Sausage

Ingredients: 500 grams of pork intestine segments, 50 grams of pickled ginger slices, 20 grams of dried pepper segments, 100 grams of onion strips, 100 grams of lotus root slices, garlic cloves , 20 grams each of cooked sesame seeds.

Seasoning: 100 grams of dry pot pickled pepper sauce, 5 grams of cumin, appropriate amounts of salt, MSG, Maggi fresh soy sauce, and peanut oil.

Method:

1. Blanch the pork intestine segments in a pot of boiling water, take them out and fry them in 60% hot oil for 2 minutes and set aside.

2. Add a little peanut oil to the pot and heat it up. Add the lotus root slices and stir-fry until fragrant. Remove the pot and put it into a dry pot.

3. Heat the oil in the pan, first add the pork intestine segments and stir-fry for a while, then add the pickled ginger slices, dried chili segments, onion strips and garlic cloves and stir-fry until fragrant, then add the dry pot pickled pepper sauce , cumin, refined salt, MSG and Maggi soy sauce and stir-fry for 2 minutes, then put it into a dry pot, sprinkle with cooked sesame seeds and serve.

Bone-bone meat and roasted fat sausage

Ingredients: 200 grams each of bone-bone meat (meat removed from boiled pig head meat), pig intestine, 15 grams Thai pepper, and 5 grams green onion.

Seasoning: A (30 grams of Yongfeng hot sauce, 10 grams each of minced ginger and minced garlic)

1 kilogram of ordinary red brine, 30 grams each of flour and white vinegar, 5 grams of Dragon brand soy sauce grams, 50 grams each of lard and salad oil.

Method:

1. Add flour and white vinegar to the large intestine and rub it repeatedly. After washing, put it into red brine, bring to a boil over high heat, then reduce the heat to low and brine until mature, remove and cut into pieces. Grow into 2cm segments and set aside.

2. Cut the deboned meat into thin slices and set aside.

3. Put lard and salad oil in the pot. When it is 50% hot, add ingredient A and stir-fry until fragrant, then add the large intestine section and stir-fry until the oil is released, then add the deboned meat and Stir-fry the Dragon Brand soy sauce evenly, then add the Thai pepper and scallions, stir-fry evenly, and serve.

Guizhou-style fat sausage

Ingredients: 300 grams of pig intestines, 5 grams of cooked white sesame seeds, 20 grams of fermented glutinous rice juice, 20 grams of red vinegar, 5 grams of minced garlic, 5 grams of chopped green onion, 25 grams of salt, 1 gram of seasoning powder, 1 gram of sugar, 10 grams of light soy sauce, 50 grams of mature vinegar, 15 grams of red oil, 5 grams of sesame oil, and 250 grams of flour.

Preparation method:

1. Wash the pig intestines inside and out repeatedly with flour, vinegar and salt to remove the odor, wash them, boil them in water, take them out and drain them, and rub them while they are hot. Mix fermented glutinous rice juice and red vinegar, and hang to dry naturally for 20 minutes;

2. Mix minced garlic, salt, seasoning powder, sugar, light soy sauce, and mature vinegar, then add red oil, sesame oil, chopped green onion, and cooked white sesame seeds. Make the red oil dipping sauce;

3. Heat the oil in the pot until it is 60% hot. Add the large intestine head and fry over low heat for 5 minutes until it turns chestnut color. Remove and drain the oil and cut into thick slices with a diagonal knife. , put on a plate and serve with red oil dipping sauce.

Comments:

Brown and black in color, soft and elastic in taste, and delicious when dipped in sauce.

Sauerkraut-roasted fat sausage

Main ingredient: pig fat sausage

Accessories: Laotan sauerkraut, peppercorns, old ginger, garlic, king oyster mushroom

Seasoning: mixed oil, white wine, salt, second-rate gravy

Method:

1. After cleaning the pig intestines, put them into a boiling water pot, take them out and cut them into small pieces. Chop the Laotan pickled cabbage finely and set aside for later use.

2. Put mixed oil (cooked vegetable oil and lard) in a clean pot. When it is 50% hot, add peppercorns and old ginger (beat it into pieces) and fry until fragrant. Add the sausage pieces and stir-fry over high heat for a few times. , add a spoonful of white wine to the pot (to remove the flavor and increase the aroma) and continue to stir-fry. When the fat intestines spit out oil, add garlic, sauerkraut, king oyster mushroom pieces and water, bring to a boil over high heat and simmer over medium heat until the fat intestines are tender. , add salt and thicken the gravy. After taking it out of the pot and putting it on a plate, sprinkle some chopped green onion.

Xuewang Fat Sausage

Batch pre-production:

Initial processing of Xuewang:

6 pounds of pig blood, 18 pounds of water, salt Put 250 grams into a basin and mix well, let it stand to solidify, cut it into small pieces, put it into the water that has been boiled until the shrimp eyes bubble, add 300 grams of lard and 500 grams of spice water and cook on low heat for 8 minutes, turn off the heat and soak until fully Taste well, put the blood clots and water into a basin and set aside.

Initial processing of fat intestines:

1. Remove the fat from the inner wall of 3000 grams of fat intestines, add flour and balsamic vinegar and rub to remove the odor, boil in water until it changes color, remove and cut into sections.

2. Heat 250 grams of lard in the pot until it is 50% hot. Add 20 grams of ginger slices and 5 grams of Sichuan peppercorns and sauté until fragrant. Add the fat intestine segments and stir-fry over low heat to dry out the water vapor. Add in the broth and cover with high heat. Bring to a boil, turn to medium heat and simmer for 20 minutes until cooked. Add 30 grams of salt and 20 grams of white pepper. Place on a clay pot over low heat to keep warm.

Food preparation process:

1. Bring 200 grams of broth to a boil, add 200 grams of mung bean sprouts, add 5 grams of spice water and 3 grams of salt and cook over low heat for 30 seconds. Pour the soup and ingredients into a bowl, then scoop in 350 grams of Xuewang and 100 grams of fat intestines.

2. Heat 80g of homemade spicy oil in the pot until it is 80% hot. Pour in the Xuewang from the pot. Sprinkle 10g of white sesame seeds, 8g of bright red millet spicy rings and 5g of chopped coriander and serve. .

Preparation of spice water:

1. Add 30 grams of cumin, 25 grams of cinnamon, 20 grams of Angelica dahurica, 15 grams of white cardamom, and 10 grams of bay leaves into a wok to roast until fragrant, then beat into fine powder.

2. Pour 5000 grams of water into the pot, add 300 grams each of green pepper and celery, 200 grams of green onions, and 100 grams of ginger slices. Bring to a boil over high heat. Turn to low heat and continue to cook for 20 minutes. Turn off the heat and drain. Sprinkle in 100 grams of beaten spice powder and mix well.

Preparation of spicy oil:

Put 15 kilograms of salad oil, 15 kilograms of rapeseed oil, and 10 kilograms of lard into the pot and heat until 50% hot. Add 2000 each of green onion and ginger slices. 1500 grams of garlic cloves and fry until golden brown and fragrant, remove the residue, add 15 jins of glutinous rice cake chili in batches and fry until the water vapor is dry. When the fragrance escapes and the oil turns red, add 8 jins of Pixian bean paste and stir-fry until fragrant. Add 500g of canned braised pork puree and 300g of Yongchuan black bean paste and continue to cook for 5 minutes, then pour in 500g of fermented rice and mix well, then add chopped spices (250g of dried green peppercorns, 40g of tangerine peel, bay leaves, star anise, cinnamon, grass 30 grams of each fruit and 10 grams of cloves, mixed and crushed) simmer over low heat for 15 minutes, then turn off the heat and pour into a stainless steel bucket, cover and simmer for two days until the aroma is released, and the upper layer is the spicy oil.

Reason for high sales:

The Xuewang used in this dish is made in an iron pot and earth stove, and the daily sales volume is at least 60 copies. There are two secrets to the deliciousness of this dish: homemade spice water and homemade spicy oil. The Xuewang cooked in water with spices is very tasty. Spicy oil made with braised pork puree is poured into it before serving, making the finished dish extra fragrant.

Chicken with Spicy Pepper Fatty Sausage

Ingredients:

150 grams of diced chicken (with bones), 50 grams of freshly cooked fat intestines, 30 grams of dried green peppercorns, 30 grams of garlic, 30 grams of ginger, 100 grams of green millet and pepper sections, 50 grams of diced lotus root, 100 ml of rapeseed oil, 50 grams of cooked lard, appropriate amounts of watercress and salt

Preparation method:

1. Put rapeseed oil and cooked lard into the pot. When it is 80% hot, add in diced chicken and stir-fry until the water dries out. Then add the fat intestine section, dried green peppercorns, ginger and garlic. Sauté until fragrant.

2. Then add watercress, salt, green millet pepper knots and diced lotus root and stir-fry over low heat. During this period, you can add a small amount of water to fully bake the pepper and chili flavor into the diced chicken and fat intestines. Plate the pot and serve.

Stir-fried pork intestines dipped in pepper

Main ingredients: 250 grams of fresh pork intestines.

Ingredients: 50 grams of dipped pepper, 20 grams of celery.

Seasoning: 10 grams of salt, 10 grams of MSG, 10 grams of light soy sauce.

Preparation:

1. Clean the fresh intestines, add boiling water to the pot, and remove excess grease after cooling.

2. Add ginger and green onions into the pressure cooker, press until cooked for 2 minutes, remove and shred.

3. Heat the lard, stir-fry the intestines until fragrant, add light soy sauce and water, simmer for a while and pour out.

4. Heat the oil in a clean pan, dip in chili peppers and stir-fry until fragrant, then add the sausages, season and mix well.

Features:

The pepper is spicy and the fat intestine is soft and glutinous.

Sauerkraut and duck blood fat sausage

Ingredients: 400 grams of fat sausage, 300 grams of duck blood, 200 grams of farmhouse sauerkraut, a little each of green and red pepper knots, pickled peppers, and wild mountain peppers.

Spices: star anise, bay leaves, dried chili peppers, and Sichuan peppercorns.

Seasoning: appropriate amounts of salt, monosodium glutamate, dark soy sauce, fresh soup, pepper, and salad oil.

Preparation:

1. Pour water into a pot and bring to a boil. Add in sausage, dark soy sauce, star anise, bay leaves, dried chili peppers, and Sichuan peppercorns. Once cooked, remove and cut into pieces. Knife block, set aside.

2. Cut the duck blood into slices and the sauerkraut into sections and set aside.

3. Put an appropriate amount of salad oil in a clean pot, heat it up, add green and red pepper sections, pickled peppers, and pickled cabbage sections and stir-fry for 1 minute, then put the fat intestine pieces in, add dark soy sauce and stir-fry After coloring, add fresh soup and bring to a boil. Add duck blood and add salt, pepper, monosodium glutamate, pickled ginger, wild pepper, star anise, bay leaves, Sichuan peppercorns, and dried chili peppers. Cook until the intestines are fragrant and ready to serve. plate.