You must blanch the pig intestines before cooking them. Blanching water can be said to be the most important step in cooking fat sausage. Remember, the water temperature is kept at about 80 degrees, and it is cooked to 80% maturity. This kind of fat sausage tastes the best, it tastes chewy, but it doesn't taste so good when cooked for a long time. Isn't eating fat intestines because it's chewy? Stir-fried pork intestines taste best, and they are very delicious when they are hot.
The fat sausage cooked in this way will not shrink. The pig's large intestine has the effects of moistening intestine to cure dryness, tonifying deficiency to quench thirst and stopping bleeding. It seems that the pig's large intestine is very suitable for eating when it gets angry in autumn! When buying pork intestines, it is best to buy them in the morning. The pork intestines I bought are the freshest. Try to choose a little thicker pork intestines, which tastes good and will be sweeter. The thicker large intestine has better meat quality and more chewy meat quality.
After the large intestine is cleaned, it can be blanched and pre-cooked. After all, it takes some effort to directly fry the completely raw large intestine, and blanching helps to further completely remove odor and dirt. Hot water is still recommended to start with cold water. You can add some wine and pepper to help remove the odor. The fire doesn't need to be too fierce. Keep the small fire for about half an hour, and you can use chopsticks to penetrate it, because you don't eat it directly after cooking, leaving room for subsequent cooking.
The pig's large intestine must be cleaned quickly, otherwise it will taste. In addition, the pig's large intestine needs to be boiled. Then the key step is blanching. Wash the water with salt and vinegar before blanching, so that the water can be boiled. Remember, the water temperature is kept at about 80 degrees, and it is cooked to 80% maturity.