Dear foodies, who doesn't want to savor a bite of crispy and delicious raw and exploded fat intestines? This classic Sichuan dish is known for its soft, juicy and crispy texture. However, fat intestines are naturally prone to softness, so how to keep them crispy in a stir-fry is a technical task. Don't worry, today let us reveal the secret of crispy raw fried fat intestines, let your taste buds dance!
Step 1: choose the right fat intestines
A good start is half the success. When choosing fat sausage, pick fat sausage with uniform thickness and thick walls. Fresh fat sausage has a creamy white surface, elasticity, and is not sticky to the touch. If the fat intestines are too thin or too fat, either too hard or too greasy after frying, they are not very suitable for raw popping.
Step 2: Thoroughly clean the fat intestines
The fat intestines are inherently odorless and need to be thoroughly cleaned to remove them. First rinse it with water, then rub it with flour a few times, and finally soak it in salt water for half an hour, which will effectively remove the slime and odor.
Step 3: Secret marinade is indispensable
Marinating is a key step to make the fat sausage crispy. Use cooking wine, soy sauce, soy sauce, minced ginger, minced garlic, pepper, five-spice powder, etc. to make a bowl of secret marinade, put the cleaned fat intestines into the marinade, up and down, so that the fat intestines fully absorb the flavor of the marinade. The marinade time is usually 15-30 minutes, do not marinate too long, otherwise the fat intestines will become hard.
Step 4: Fry first and then fry, crispy masterpiece
To make the fat sausage crispy and delicious, deep frying is essential. Drain the marinated fat intestines, put them into a hot frying pan, deep fry them over medium heat until golden brown, and then remove them from the pan to drain the oil. This step not only makes the fat intestines crispy, but also locks in the moisture to ensure that the fat intestines are soft and juicy.
Step 5: Stir-fry to enhance the flavor, the fire is the key
Fried fat intestines into the pan stir-fry. When stir-frying, the fire should be big, so as to quickly stir-fry the flavor and force out the water, to prevent the fat intestines from becoming soft. Keep stirring to prevent sticking to the pan.
Step 6: thicken the gravy and lock in the flavor
Make a gravy with cornstarch and water, pour it into the pot, stir-fry over high heat, and let the gravy evenly coat the fat sausage. The gravy will lock in the soup of the fat sausage and make the flavor more intense.
Step 7: the finishing touch, cilantro freshness
Before leaving the pot, sprinkle cilantro, which can not only make the raw explosion of the fat intestines more beautiful, but also play the role of freshness, so that the taste of this dish is more rich.
Tips:
When frying the fat intestines, the oil temperature should be high, so as to quickly lock the moisture and prevent the fat intestines from becoming soft.
When frying, keep turning to prevent the fat intestines from sticking to the pan.
When thickening the gravy, the ratio of cornstarch to water should be appropriate, and the gravy should be too thick or too thin.
The chopped cilantro should be put in last, so as to ensure that the fresh flavor of the cilantro is not destroyed by high temperature.
Well, follow these tips, you can also make crispy and delicious raw fried fat intestines. Conquer your friends with this dish at your next get-together!