Main Ingredients 260 grams of raw gluten, 50 grams of fresh peas, 50 grams of asparagus, 30 grams of fungus. Seasonings 600 grams of sesame oil (consumed about 90 grams), 60 grams of mushroom soup, 2 grams of sugar, 50 grams of dry starch, 6 grams of wet starch, 3 grams of monosodium glutamate (MSG), 2 grams of ginger, 50 grams of soy sauce. [2]

Process

1, raw gluten pressed into 0.5 cm thick slices, then cut into 3 cm wide strips, evenly wrapped in a greased wooden stick (about 1 cm in diameter). Wrap tightly from top to bottom without loosening. Place 5 ~ 6 minutes, even the stick together into the pot of boiling water, with a strong fire after boiling to the fire to cook for about 30 minutes, fish out of the cool water, and slowly run down the tendons, known as the "fat intestines".

2, the "fat intestines" cut into 0.6 cm wide diagonal section, into a large bowl, add soy sauce (25 grams) mix evenly soaked. After a little squeeze, dip a layer of dry starch, so that it is evenly adhered to.

3, the water will be hairy fungus choose to wash clean, cut the large pieces of smaller. Wash the asparagus and cut a length of 5 cm, 1 cm wide, 0.2 cm thick slices, and peas together with boiling water blanched for use.

4, sesame oil into the frying spoon, on a high flame burned to 7 ~ 8 into the heat, down into the "fat intestines" fried to golden brown, poured into a leaky spoon to drain the oil.

5, put sugar monosodium glutamate, soy sauce (half amount), wet starch, mushroom soup, fungus and water (100 grams or so), etc. into a bowl, mix into thin gravy.

6, frying spoon into the sesame oil (35 grams), burned on high heat to 7 ~ 8 into the heat, into the ginger fried flavor immediately into the asparagus, peas, stir-fry for a few seconds, cook the gravy, stir-fry evenly, and then into the fried ground "fat intestines", and then stir-fry for a few times, wrapped in the gravy, dripping with sesame oil (10 grams) that is.

Softly edited

Raw materials: 200 grams of fat intestines, 50 grams of fresh peas, 50 grams of net asparagus, 30 grams of water fungus, 1 tbsp of minced ginger.

Soft and Sautéed Fatty Intestine

Soft and Sautéed Fatty Intestine

Seasoning: 200g sesame oil, 5 tbsp soy sauce, 2 tbsp dry cornstarch, 2 tbsp water starch, a pinch of sugar, a pinch of monosodium glutamate (MSG), and 1 bowl of mushroom soup.

Preparation

1: Cut the fat intestines into 1-cm-wide diagonal sections, place in a large bowl, and add the soy sauce and mix well to marinate for 10 minutes. Dip in a layer of dry starch to adhere evenly. Choose and wash the buffalo fungus and cut the large pieces smaller. Wash the asparagus and cut thin slices, blanch with the peas in boiling water until cooked and set aside.

2, sesame oil into the frying pan, on high heat to seven to eight percent hot, into the fat intestines fried to golden brown, poured into a leaky spoon to drain the oil.

3, the sugar, monosodium glutamate, soy sauce, water starch, mushroom soup into a bowl, into a thin gravy.

4, frying pan into the oil, on high heat to seven to eighty hot, into the ginger fried flavor immediately into the asparagus, peas, fungus stir-fry a few times, cook the gravy, stir-fry evenly, and then into the fried fat intestines, quickly stir-fry for a few times, wrapped in the gravy, dripping with sesame oil that is.