To say how to do braised fat intestines to taste, that the first step in cleaning the fat intestines is very critical, only to clean up the fat intestines without odor, in order to better taste in the later burning process.

The fat intestines are delicious and difficult to clean up, now on the market fat intestines merchants have done the pretreatment, we just come back to do "three rubbing two turn a blanch" can be, after the steps will give you specifically what is going on. Friends who like to eat fat intestines know that its meat is both tender and tough, elastic, sinewy and chewy, with a very rich texture, especially "braised fat intestines," the aroma is rich, fresh flavor, is a very good wine dishes, rice dishes.

So let's see how to braise the fat intestines to be delicious?

The specific steps are as follows

Ingredients 500 grams of raw fat intestines, onion section moderate, ginger moderate.

Seasoning 40 grams of cooking wine (blanching needs 20 grams, frying needs 20 grams), 30 grams of sugar, two star anise, a small piece of cinnamon, two pieces of spices, grass nuts to remove the seeds of one, dry red pepper section moderate (this can be put according to their own situation), 20 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of salt.

Specific process

--Put the fat intestines into the basin, first add the right amount of salt, the smooth side of the fat intestines rub Sin once again, and then add a handful of flour rub Sin once again, and finally add white vinegar again rubbed once again, and then with the help of chopsticks or with the hands of the fat intestines directly to the inside of the inside turn over to the inside of the fat oil and impurities clean up! Then turn the sausage inside out with chopsticks or hands to clean out the fat oil and impurities, then clean and turn the sausage over again so that the smooth side is facing out. The water in the pot, put the fat intestines into, add green onion ginger, cooking wine for blanching, water boiling skimming foam, a little boil, the fat intestines out of the rinse, and then cut the fat intestines into small pieces of standby.

This process is "three rubbing two turn a blanch", so that the treatment of the fat intestines can be very good in addition to the fishy smell.

--Put a little oil in the pot, put the sugar into the fried sugar color, keep stirring, when the sugar color fried to date red bubbling, the fat intestines into the rapid stir-fry color, and then put the rest of the spices into the frying a little, and then add the fat intestines did not exceed the water, began to seasoning, add wine, soy sauce and soya sauce, a few sections of green onions, several slices of ginger, high heat boil! Then turn to a small fire, burn about fifty minutes, time to open the lid, add salt, begin to collect juice over high heat, when the soup thick can be out of the pot, sprinkled with a little cilantro as a garnish.