The practice of smoking large intestine head

1, braised large intestine

Braised large intestine

1. Grab the bought vacuum-packed large intestine head with salt, rinse it, and blanch it with cold water.

2. Rinse after blanching.

3. Put a little oil in the pot.

4. Slowly stew ginger slices.

5. Wash the head of large intestine with blanching water.

6. Lower to the head of the large intestine.

7. Add onion knots.

8. Pour in a can of beer.

9. Soy sauce, soy sauce, a small piece of rock sugar, and a few drops of vinegar.

10. After boiling, cover and stew for at least 40 minutes.

1 1. Finally, pick onions and ginger, collect juice and sprinkle with garlic.

2, stir-fry smoked large intestine.

The practice of frying and smoking large intestine

1. 12 Wash the large intestine with crude oil.

2.2 1 sweet potato powder again

3. 1 Boil the large intestine and pour it out.

4.2 The most annoying thing is turning salt last time. I'm not good at turning over. Turn the inside of the large intestine out and remove the oil. Be careful not to pick it completely without oil, it will taste terrible.

5. 1 smoking: the pot should be dry and moisture-free, and the tin foil should be covered with white sugar and a little tea (note that the more tea, the better, just one handful, too much smoking will have a bitter taste).

6.2 Half soy sauce and half soy sauce, pour one and a half cups of water, add rock sugar, star anise, fennel and fragrant leaves, and cook for nearly an hour.

7. The large intestine is placed on the iron frame

8. Turn the fire to the maximum and cover it.

9. White smoke will be produced soon.

10. It's enough to take three or five minutes.

1 1. Chop garlic and red pepper under the heating of oil.

12. Stir fry and pour into the large intestine.

13. Add red pepper slices and garlic segments.

Add a little salt and broth.

3. The practice of spicy fried large intestine

Method of spicy frying large intestine

1. The large intestine is cooked and cleaned first.

Just wait until the chopsticks can poke in.

3. Slice the fat sausage, red pepper and onion.

4. All ingredients are cut according to the figure.

5. When the oil in the hot pot is cold, fry the large intestine first, and remove the oil.

6. Reheat the onion, ginger and onion.

7. Add Chili after the onion softens.

8. Add salt to the large intestine, stir fry a few times, and you can get out of the pot.

9. ok

4. The practice of frying pork belly in large intestine

The method of frying pork belly in large intestine

1. material

2. Add ginger, onion, pepper, salt and cooking wine to the large intestine and cook for 9 months.

3. Slice pork belly, shred green pepper, shred coriander and garlic sprout.

4. The large intestine is cooked until chopsticks can easily pass through.

5. Remove cold water.

6. Cut 2 cm long pieces for use.

7. Pour the oil into the pot and saute the pork belly.

8. Stir-fry shallots, ginger, garlic, green and red peppers, celery and garlic seedlings, and stir-fry 5 grams of cooking wine. Then add large intestine to stir fry, and finally add 2g Chili sauce, 3g chicken powder, 5g soy sauce, 5g oyster sauce and 2g corn flour to stir fry evenly.

9. You are finished ~ ~

5, the practice of burning millet in large intestine

Practice of burning millet in large intestine

1. 12 The cleaned large intestine is boiled with water.

2.2 1 drain and shred the large intestine, cook the millet, remove the shell, and shred some sour pepper, red pepper and ginger.

3. fry the large intestine first.

4. pour vinegar to taste.

5. 1 fry dry.

6.2 Add soy sauce and stir well.

7. Add millet and sour pepper and mix well.

8. Mix the hot and sour taste into the large intestine silk.

9. Add shredded red pepper, coriander and shredded ginger and mix well. Finally, add thirteen spices to taste and serve.