Raw materials: six green pepper, 500 grams of fat intestines, ingredients with garlic, ginger, broth, condiments with oil, salt, soy sauce (soy sauce, old soy sauce), sugar, chicken essence.

Preparation: put the fat intestines into the water to cook, until a chopstick can be poked open, cooking, you can add a little salt, so that it slowly into the taste, and so the water is open, pay attention to the fat intestines out of the end of the pick, so that the taste of fat intestines will not be so choking it. When cooking fat intestines, you can cut the green pepper, cut into long strips, slightly thick. Green pepper is best to buy spicy, if not spicy it, we need to have dried chili peppers. Garlic also need to be cut into granules and slices of two, ginger cut into julienne ...... time to, the fat intestines out of the water, huh, very hot, careful! Cut into cubes with the hobnail method, this will be more delicious.

Start frying!

Add oil to the pan, you can first put some salt, so that when you put the vegetables into the pan, there will not be too much oil splash. The oil is hot, put granular garlic, burst a little, and then add the green pepper, stir fry a few times, put some stock, simmer for a while! After that, put in the salt, be careful not to overdo it as you've already put in a little bit of salt before. Stir fry the peppers until they're about 50 percent soft, add some chicken broth and set aside. Then wash and wipe the pan.

The fire is turned on high, put the oil, when hot, put the ginger and cubes of garlic, also to burst a little, and then throw the fat intestines into it, stir fry, add sugar, soy sauce and old soy sauce each moderate, stir fry well! At this time, pour the spare green peppers in, or stir fry on high heat, when the aroma is overflowing, but also when the pot is up!

Taste: spicy and very refreshing!

At that time, everyone ate it but sigh, although very spicy, but can not help but eat, huh! In fact, the fat intestines due to the taste is relatively large and tough, if you do not get it right, it will be very difficult to smell and difficult to bite, the key is to use hot water to cook, then did not use the wine to taste, but the taste is not big, but the taste will be difficult to smell when cooking, hey, no way, fat intestines well!

Cooked and slipped fat intestines

▲Materials: ▲Seasoning:

QiShan delicious intestines 1 bag Vegetarian salsa 1 tbsp

Crispy fried powder half a small bowl Sugar 1/2 tbsp

Cilantro a small amount of flavor 1 tsp

Soy sauce 1/2 tbsp

▲Products:

1, the delicious intestines thick slices, add Add the 1234 powder and a little

water and mix well, then fry the sausage in a hot frying pan.

2. Stir-fry the seasoning with 1 tbsp oil and add 3 tbsp

stock. Add 1 tbsp of vinegar and sprinkle some cilantro before stir-frying.

Fat sausage and bean curd

Ingredients:

Pork intestines, tender bean curd, PI County bean curd, pickled chili peppers, peppercorns, salt, soy sauce, monosodium glutamate (MSG), ginger, minced garlic, green onions, cooking oil, green onions, cooking wine, water bean curd

Featured:

red and white bean curd, fat sausage, fresh aroma of thick and mellow texture, bean curd is smooth and tender, spicy, but not dry, appetizer and refreshing

This is a very good choice for the food industry, as it is a great choice for the food industry. /p>

Operation:

1, the head of the fat intestines washed, pot of boiling water with wine, ginger, green onions, the head of the fat intestines, cooked, fished out and cut into long strips for use.

2, PI County bean paste, pickled chili peppers chopped fine.

3, a little oil in the pot to put the intestines into the head to stir-fry, while adding peppercorns, ginger, green onions to dry incense when the pot to be used.

4, the pot of oil under the soybean, pepper, stir fry the color of the aroma and add broth to boil after removing the soybean pepper residue, into the flavor of the beans, fat intestines burned to the intestines of soft taste when the juice from the pot to plate, sprinkled on top of the scallions that is done. Note: Cooking fat intestines, one is to wash clean to remove the stink, the second is to cook rotten and can not be overcooked, stir-fry to dry the water to incense, remove the bean dregs, into the dish is more clean, burned must be burned into the taste, taste is heavy.

The practice of simmering the fat intestines

Features The flavor is strong, and the intestines are fat and soft.

Raw Materials

Main Ingredients

250 grams of cooked pork sausage. Accessories: 10 grams of hairy yucca slices, 15 grams of scalding vegetables, 10 grams of scalding carrots, 10 grams of hairy mushrooms. Pork fat, soy sauce, vinegar, pepper water, wine, monosodium glutamate, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch.

Making process

1, the cooked fat intestines cut into diagonal slices (about one and a half thick). Cut the slices of hydrated yucca and carrots into slices. Cut the greens into segments. Cut green onions into elephant-eye pieces. Ginger, garlic cut into minced. Cut cilantro into segments. Mushroom cut in half.

2, with soy sauce, vinegar, pepper water, shaoxing wine, monosodium glutamate, wet starch, chicken broth to the juice.

3, the spoon put pork oil, oil heat eighty percent, the fat intestines into the spoon into the deep-fried for a few moments, poured into the leakage spoon to control the oil.

4, put a small amount of oil in the spoon hot, with onion, ginger, garlic frying pan, into the yucca slices, greens, carrots, mushrooms, slightly stir-fried, and then the punch fried fat intestines poured into the spoon, will be a good sauce cooking, and then into the cilantro section, stir-frying a few times out of the spoon that is complete.

Spicy fat intestines:

1, the raw fat intestines with raw water and cook, fat intestines become white, immediately fish out.

2, the fat intestines cut into inches long, to be used.

3, the green onion, ginger, garlic chopped fine for use. Prepare bean curd, pickled pepper, salt, monosodium glutamate, cooking wine, peppercorns, pepper powder

4, the amount of oil poured into the pot, to be sixty percent of the heat, will be the bean curd, pickled pepper in the pot to stir-fry until the red, put onion, ginger, garlic, peppercorns, to be out of the flavor, the fat intestines into the stir-fry a little while, into the prepared wine, salt, monosodium glutamate, and then stir-fry, out of the pot on a plate, in the dish on the peppercorns sprinkled with pepper powder.

5, will be appropriate amount of oil into the pot, hot, poured in the dishes can be.

Home cooking - braised fat intestines

Main ingredient: 500 grams of pork fat intestines, 50 grams of mushrooms

Seasoning: 8 grams of refined salt, 3 grams of monosodium glutamate, 30 grams of soy sauce, 15 grams of sugar, 50 grams of garlic steelyard weight, 10 grams of ginger, 5 grams of green onion, balsamic vinegar

20 grams of wine, 10 grams of yellow wine, 100 grams of pork broth, 25 grams of wet starch, 75 grams of cooked lard. Sesame oil 500g (about 75g) Hu

Pepper 2g

Features Pork sausage is shaped like an elephant's eye, with a bright yellow color and a mellow flavor, tender and tasty.

Species Meat

Making process 1, the pig fat intestines with salt, vinegar, etc. wash clean, put into a pot of boiling water for about 2 minutes to take out, with clean water rinsing

wash clean. The water hair mushrooms cut into slices. Garlic weights patted loose.

2, the pork fat intestines again into the pot of boiling water simmering to eight mature, out of a little drying, with a clean cloth to sop up the water, in a large bowl with soy sauce

20 grams, 1 gram of salt marinade to taste.

3, frying pan on a high flame, under the sesame oil burned to 70% heat, under the fat intestines fried to golden yellow when removed, cut into 0.5 cm thick

Elephant's eye-shaped intestinal circles.

4, frying pan on high heat, under the cooked oil 50 grams of heat, under the ginger, garlic cloves slightly stir-fried, add fat intestines