500 grams of colon
Accessories: chive salt, star anise and star anise.
Process:
1. Clean the colon,
2. Put it in boiling water to remove the odor.
3. Clean the strip again,
4. Put cold water, star anise, star anise and ginger into the pressure cooker.
5. Pressing for 40 minutes,
6. Open the lid of the stewed colon and put some salt.
7. Boil again and sprinkle with chopped green onion.
Recommend several classic other practices.
1 When cooking porridge, put more water, take down the millet soup after cooking, and wash the colon. Put the millet soup in the pot, not too thick, but not too thin ... When the millet soup is boiled in the pot, cut the colon into strips, put it in, and cook 1 minute. The colon is easy to cook, and it will get old if cooked for a long time. Add salt, chicken essence and distiller's grains. If you like, you can also knock out an egg soup and add some onions.
2 kelp silk colon pot
Clean the colon and scald it in a pot. The classic way is to tie up the colon and put it in a pot. It looks beautiful, elegant and brittle. After one minute, remove the colon, then put it in a pot, add kelp and ginger slices, stew, add salt, chicken essence and rice wine.
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What is the practice of Fujian small intestine soup?
3 soybean colon pot
The method is similar to the kelp colon pot, but the ribs and tofu skin can be added under protection, so the taste is very strong.
4 thyme small intestine soup
It is a classic of Hakka culture, but thyme is not easy to buy, and it is sold on Taobao. I found thyme small intestine soup myself, washed the colon, fried it in a pot, and then boiled it in water, so that the skin would turn white when the soup was stewed and put it in a pot. When the colon was tender, I added two grains of thyme, salt and chicken essence. The soup was very thick and had a distinctive herbal fragrance.
5 stew small intestine
It's a characteristic of the northern region. It tastes heavy, but it's not soup anymore. Just put colon, beef liver and pork belly in a pot and eat it while heating. Soup is a marinade made of spicy raw rice wine.