Korean cuisine

Raw materials: 300 grams of pork intestines, 100 grams of kimchi, sesame leaves, tofu, 50 grams of lentil bushes, green garlic, soybean skins, 20 grams of green chili, red chili, 200 grams of rice cakes, 3 tablespoons of flour, 5 grams of coarse salt, 600 grams of broth.

Expectations for large intestine: 600g water, 15g soy sauce, 10g ginger, 30g white onion, 5 peppercorns, 3 cloves garlic, 50g onion.

Seasoning for large intestine: 60 grams of onion puree, 30 grams of chili powder, 15 grams of soy sauce, rice wine, 15 grams of green onion, ginger, 5 grams of ginger, sesame salt, salt, pepper, sesame oil 5 grams.

Production: 1, remove the outer layer of grease from the large intestine with coarse salt, flour and scrub, remove the mucus and then wash with water until the large intestine without odor.

2, pot into the large intestine to get rid of fishy material boiled over high heat, into the large intestine cooked over low heat for 15 minutes and then fished out, cut the length of the 4 cm section. The soup in the pot to remove the oil, filter and spare.

3, pickles to remove excess condiments, cut the length of 4 centimeters of small segments, green garlic cut the length of 4 centimeters of small segments, along the length of a section into two.

4, tofu and flat bushes were cut 4 cm long, 5 cm wide, 0.6 cm thick slices; green chili peppers, red chili peppers shredded; fresh tofu cut 2 cm wide strips; sesame leaves torn by hand.

5, rice cakes into the water soaked for 30 minutes, to be softened after fishing out standby.

6, sausage plus 1/3 sausage seasoning mix well. Put kimchi, tofu, bean curd, lentil, chili pepper, green garlic and mixed large intestine in the pot, pour in the soup and boil over low heat, add the remaining large intestine seasoning and then put in the rice cake, sesame leaves and boil over low heat, serve.

Features: delicious flavor, slightly sour and spicy, large intestine delicate and tender.