◆Ingredients

Main ingredient: 1,000g of pork large intestine head.

Applications: 250g sour taro, 20g red pepper.

Seasoning: 100g of vegetable oil, 10g of sesame oil, 5g of refined salt, 6g of monosodium glutamate, 50g of cooking wine, 25g of ginger, 25g of green onion, 20g of whole dried pepper, 2g of star anise, cinnamon, cardamom, 2g of sesame leaf, 1000g of fresh soup.

◆Method

1, wash the head of pork large intestine, blanch to remove the odor (processing method see "spicy fat intestines bowl"), cut into 3 cm long diamond-shaped pieces.

2, sour taro lotus cut into 2-centimeter-long section, tear off the fascia, red pepper washed to remove the tip of the child cut rollerblade block, dry pepper cut into sections, ginger slices, onion knots.

3, pot on high heat, add vegetable oil, hot, then into the ginger, onion, anise, cinnamon, cardamom sautéed, and then into the fat intestines, cooking wine stir fry, and then add the leaves, dry pepper segments, fresh soup, high fire after boiling skimmed foam, turn to simmer with a small fire to eight rotten, choose to go to the spices.

4, sour taro lotus squeeze dry water, put in the bowl, the fat intestines, red pepper pieces and the original juice poured into the bowl, add refined salt, monosodium glutamate, simmer for 10 minutes on a small fire, dripping into the sesame oil, with an alcohol stove on the table can be.

◆Features

The fat intestines have strong spicy flavor, and the taro is slightly sour and refreshing.

Sour Taro Duck

Main ingredient: 0.75 kilograms of duck.

The ingredients: 150 grams of sour taro, 100 grams of ginger, 50 grams of garlic.

Seasoning: tea oil, salt, monosodium glutamate (MSG), chicken essence, soy sauce, chili powder, sesame oil, garlic leaves, each appropriate amount.

Usually we dig up the taro, taro stalks are often discarded. Taro is known to be delicious, but taro stalks are also a "treasure", directly fried, dried or soaked can be, a different flavor. Mom, however, will be taro stalks swept sun soaked, to make a delicious dish. Whether you use it to stir-fry, make soup, etc., are very good taste, is definitely a good appetizer for dinner and wine.

Pickled taro lotus acid, just like making pickles:

1, select the fatter taro lotus stalks, remove the older skin and tender heart part;

2, the taro lotus stalks washed, placed in the sun under the sunshine swept to soft;

3, with coarse salt rubbed taro lotus stalks pickled in a couple of hours, tied into a small handful;

4, with cool boiled water soaked taro lotus stalks, a clean stone pressed into the taro lotus stalks, a clean stone pressed into the taro lotus stalks, a clean stone, a clean stone, a clean stone pressed into the taro lotus stalks.

Vegetarian fried taro lotus acid:

Soak taro lotus acid clean and cut into small sections; pot of oil and garlic stir fry into the taro lotus acid, add a little water to simmer, seasoned with thickening (salt, soy sauce, chili sauce, sugar, cornstarch) and then mounted on the plate can be.

The fermented taro stalks taste sour, need sugar, chili sauce seasoning, add the mother's pickled hot chili sauce, eat too cool.

(Tips: no raw water in the soaking process; it is best to use tile jars or ceramic pickled food.)