The most expensive part of the pig, once the old generation favorite dishes, you know which part?

At present, many people who love to eat brine to buy brined pork meat, if you ask them which position on the pig is the most valuable, the answer may be very uniform. The most expensive position on the pig, once the old generation of their favorite wine dishes, now suffer a lot of people do not see. Many people may have guessed the answer, these parts are "pig fat intestines", a hanging not particularly large brine pig fat intestines, a pound similar to 100 yuan, after returning home, barely able to cut a plate, it is indeed heartbreaking. For pig fat intestines, now show a very obvious polarization, love to eat this mouth, how to eat enough; do not love to eat pig fat intestines, the thought of these parts had been "heavy enclosure" of the region, a moment of no appetite; there are people are not afraid of the heavy enclosure of the cold chicken, the key to the intestinal tubes are left more vegetable fats The first thing you need to do is to get rid of it.

Classic dishes

In the past, this brined fat intestines this is the old generation of people very favorite wine dishes, only in the noble guest, only willing to cut a plate. If you enable the chicken to make out of the classic dishes, the more important is a soup and a dish, fat intestines stewed tofu and dry-fried fat intestines. Traditional dry-fried fat intestines need to use live pig intestines, people at home to make a very big difficulty, clean down is also a dilemma, proposed to buy directly brined cooked cold chicken production, it eliminates a lot of trouble, made dry-fried fat intestines taste is quite good. Cold chicken can probably be divided into two categories, above the more zigzag a section with the lower side of the thicker and straighter section, the production of dry-fried fat intestines to choose the lower side of the thicker and straighter section, dry flat out of the cold chicken is strong enough.

Home version of the dry-fried fat intestines production process

1, using the following more thick and straight section of the cold chicken 1 whole, about 370 grams, diagonal knife cut into cold chicken thin section. This kind of knife skills solution is beneficial to the cold mixed chicken inside the vegetable oil to release, more conducive to physical and mental health.

2, this dish and then added fresh green pepper, eating fresh chili fresh flavor, is also a kind of improvement. Fresh green peppers 3, cleaned up and cut into small long diamond-shaped slices. This dish with dry red pepper more, need 10, the dry red pepper with boiling water slightly soaked, cut into dry red pepper segments. Prepare onion segments, ginger slices, garlic, pepper and other ingredients in advance, out of the pot on the stove.

3, pot pour into the cooking oil 30 grams, temperature into the dry red pepper segments, pepper, stir fry the flavor of cultural fire into the onion and garlic, stir fry into the aroma of the ingredients. Put into the cold chicken cut into small pieces, cultural fire gradually burst the pot until the cold chicken surface slightly yellowish burnt edge, the inside of the vegetable fats forced out. Cook 20 grams of rice wine, remove a bit of cold mixed chicken internal organs flavor.

4, put into the cut into small pieces of fresh green pepper, add salt 1 gram, white pepper 0.3 grams, chicken essence or chicken powder 2 grams (your choice), delicious fresh soy sauce 15 grams. Adjust to go red, quickly stir fry fried chicken wire in one go. Handle the dry-fried fat intestines into the concave plate, be sure to serve while hot, this one of the old generation's favorite classic dish is complete.