Braised pork intestines are a kind of braised dishes that many people like to eat. But cleaning the fat intestines is really a very troublesome thing. Many people don't want to try it easily because of the heavy smell of fat intestines.

First of all, after fresh fat sausage is bought home, it is washed with warm water, then the large intestine is turned over to remove oil stains and impurities, then a little salt and a handful of flour are added, and it is rubbed hard for about 10 minute to wash off the mucus of the fat intestine. After washing, the large intestine is turned over and the mucus on the surface is washed off in the same way. Finally, it is treated by blanching. Put the large intestine in a pot with cold water, add ginger slices, cooking wine, scallion knots, barbecue over high fire, skim the floating foam, turn to low heat for 10 minute, remove the pot and wash it in clear water for later use.

Marinating:

1: brine preparation (10 kg brine, marinated 3-5 kg fat sausage)

Spices: star anise:10g, cinnamon 8g, Amomum tsao-ko 5g, Kaempferia Kaempferia 5g, clove 2g, fennel 8g, Radix Angelicae Dahuricae 5g, white button 6g, Amomum tsao 8g, dried tangerine peel10g, pepper15g, licorice 5g, and fragrant fruit/kloc.

Water 12 kg (after decoction 10 kg), 2 kg of pig leg bone, and half of old hen. Blanch pork bones and chicken in water, remove blood water, then put into water, add 50 grams of ginger, 50 grams of onion, 0/0 grams of pepper 10 grams of pepper, 30 grams of cooking wine, boil over high fire, and simmer for 4 hours. After cooking, take out the chicken and pig bones, and then filter the cooked soup with fine gauze to filter out all the meat residue. Pour the original soup into the pot, add 70g of salt, 40g of chicken essence and 30g of sugar color, add the spice bag and boil for 30min, and the brine is finished.

2: Bring the brine to a boil, add the fat sausage, add ginger 1 00g, cooking wine100g, and rock sugar10g. After boiling, turn to medium fire for marinating1hr, add the chicken essence, and take it out after soaking for 30 minutes.

3. If you open a shop, you can keep the brine at a temperature of about 75 degrees, let the fat sausage soak in the brine, and then fish it out for sale when customers come, which is more delicious and fragrant. What's important is that the large intestine will not change color, nor will it be air-dried and shrunk, and it will taste softer and glutinous.