Before cleaning, turn the large intestine upside down and pick up all the oil and dirt inside. then
1. When cleaning the pig's large intestine, add some vinegar and a tablespoon of alum to the water, rub it a few times, and then rinse it with clear water to make it clean.
2, buy water such as pig intestines, add some salt and alkali before cleaning, which can reduce its odor.
3. It is also effective to wash pork intestines and bellies with washed rice.
4. Washing pig intestines twice with sauerkraut can basically eliminate the fishy smell.
5。 Your secret recipe can be washed with flour and vinegar several times.
How to burn the large intestine soft?
When cooking fat sausage, the large intestine will be cut into sections of about 10 cm and cooked thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is tender. Secondary processing will be more convenient, mainly seasoning.
Never throw raw large intestine directly into the pot for frying, because no one will chew it.
Braised Intestines in Brown Sauce
Raw materials: fat sausage, Shaoxing wine, soy sauce, white sugar, vinegar, coriander powder, pepper noodles, cinnamon noodles, Amomum villosum noodles, chopped green onion, Jiang Mo, cooked lard, pepper oil, clear soup and refined salt.
Method: Wash the pig's large intestine, rub the inside and outside with vinegar and salt, remove dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine to cook it, take it out and cut it into sections, then blanch it in a boiling water pot, take it out and drain it; Heat a wok with medium heat, pour lard into it, heat it to 70%, stir-fry it in large intestine until it turns red, take it out, leave oil in the wok, add onion, ginger and minced garlic to stir-fry, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, stir-fry quickly in the intestines, move to low heat, cook until the soup is firm, and add pepper noodles and cinnamon noodles.
Features: ruddy color, soft texture, sour, sweet, fragrant, spicy, salty, fresh and delicious, extremely palatable.
Fried large intestine
Ingredients: cooked pork intestines 400g, coriander segments 20g, onion 100g, soy sauce 20g, cooking wine 5g, refined salt 2g.
Methods: Insert the scallion into the large intestine, then color the large intestine with cooking wine, soy sauce and refined salt, put the frying spoon on the fire to relax the oil, and when it is 60% hot, fry the smeared medium from the large intestine into the oil spoon? Take out the golden red, take out the green onions, cut the fried large intestine into horseshoe pieces with an oblique knife, and put it on a plate, with coriander sections on both sides of the plate.
Features: crispy outside and tender inside, with strong onion fragrance and delicious fragrance.
"Stewing fat sausage" is the easiest way. Just cut the fat sausage into small pieces of about one centimeter. If there are blood tofu, pork liver, pork belly and other things stewed together, the taste will be more delicious. Add ginger, garlic, aniseed, cooking wine, soy sauce, sugar and salt. If it is delicious and spicy, you can put some dried peppers and peppers into the pot. The amount of cold water is just right. Cover the pot and bring it to a boil. Materials can also include some vegetables, mushrooms, peanuts, dried bean curd, etc.
Sauté ed pork intestines with onion
Raw materials: leek 100g, pork intestines 250g, red pepper 1, ginger 1, peanut oil 20g, salt 10g, monosodium glutamate 8g, oyster sauce 5g, sugar 3g, a little pepper 5g, Shaoxing wine 5g and sesame oil 5g.
manufacturing process
1. Cut shallots; Cleaning pig large intestine, cooking, and cutting into strips; Red pepper is cut into strips; Shred ginger.
2. Put oil in the wok, add shredded ginger and stir fry, add fat sausage, red pepper, salt and oyster sauce, and stir fry with Shao wine until it tastes golden.
3. Add monosodium glutamate and sugar, pour in sesame oil and stir fry a few times, then serve.
Golden color and strong fragrance.
Stewed pork intestines are delicious.
Boiling pig intestines is the most important cleaning job. When cleaning, the pig intestines must be turned over, and the intima should be washed with clear water first. After the smell subsides a little, add raw flour and knead it for a few times, soak it in water for a while and filter.
Clean pig intestines, cut into small pieces, inspect the intestines, remove excess oil and reduce greasy; Put the cut sausage into the pot, add water, a little soy sauce, pepper, star anise and ginger and cook for about 30 minutes. After the intestines are cooked, pick them up and cut them into small pieces to eat.
Saute pork intestines
Ingredients: 500g pork intestines, 50g green pepper 150g, 50g water-borne auricularia, 50g onion 1 root, 3 cloves of ginger 1 root, 0.5 tablespoons of cooking wine and soy sauce, 3 tablespoons of refined salt, monosodium glutamate and sesame oil 1 tsp, starch.
Making:
1. First, wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces and marinate it with cooking wine and ginger.
2. auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
3. Add base oil to the pot, add onion and garlic to the pot, add green pepper, red pepper, fungus, refined salt and monosodium glutamate and stir fry.
4. Add the base oil to the pot, stir-fry the pork intestines, add salt, soy sauce and cooking wine, add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pot.
Pork intestine soup
[Raw materials] 250g pig large intestine, auricularia auricula 15g, sea cucumber 120g.
[production]
1, the fungus is soaked and washed;
2. Wash the sea cucumber and shred it. Wash the pig's large intestine with a tablespoon of coarse salt and put it in boiling water for a little scalding.
3. Rinse with cold water and cut into sections.
4. Put all the ingredients into the pot together, add a proper amount of water, boil with strong fire, slow fire 1 to 2 hours, and season. Eat meat with soup.
【 Efficacy 】 Nourish yin and blood, cool blood and stop dysentery.
Indications: Intestinal cancer belongs to yin-blood deficiency and heat injury to intestinal collaterals, with symptoms of diarrhea, purulent blood, dull pain in abdomen, dry mouth and thirst.
[Note] This soup comes from the medicinal test of sea cucumber and black fungus soup. The fungus in the soup is sweet and flat, and has the functions of nourishing yin, moistening dryness, cooling blood and stopping dysentery. Sea cucumber is sweet, salty and warm, and has the functions of moistening intestine, nourishing kidney, benefiting essence and nourishing blood. The pig's large intestine is sweet and flat, and it has the function of moistening and nourishing the intestine. Combined into soup, it has the functions of moistening intestines, cooling blood and stopping dysentery.
Milk soup large intestine
Gourmet: Anhui cuisine
Features: the soup is fragrant, white in color, soft in large intestine, fat but not greasy.
Raw material: main material: 200g of pig large intestine,
Accessories: 2 cups of milk soup, 25g of Chinese cabbage, 25g of water-borne magnolia slices, and 0/0g of ham/kloc. 2 teaspoons of refined salt, monosodium glutamate 1 teaspoon, 2 onions, cooked lard 1 spoon.
Description: 1. Cut the cooked large intestine into sections, cut into pieces 3 cm long and 2 cm wide, and wash the cabbage and cut into sections; Slice the magnolia into pieces 3cm long and 2cm wide, and cut the ham into small elephant-eye pieces (oblique cutting), and blanch them with boiling water.
2. Add lard to the wok, heat it to 60% over medium heat, add shallots and stir-fry for fragrance, and remove the shallots. Put milk soup, large intestine, Chinese cabbage, magnolia slices, ham and salt into a pot, boil, add monosodium glutamate and put it in a soup bowl.
Stewed pork intestines with black cohosh and sesame.
Cimicifuga 15g, black sesame 100g, a section of pig large intestine (30cm long), and proper seasoning. Put cimicifugae Rhizoma and black sesame into the cleaned pig large intestine, tie the two ends tightly, put into a casserole, add onion, ginger, salt, yellow wine and water, and simmer for 3 hours until the pig large intestine is cooked. It has the functions of ascending middle qi, tonifying deficiency and moistening intestine, and is suitable for dryness, uterine prolapse and constipation.
Boil the large intestine with vinegar.
Raw materials: cooked large intestine
Ingredients: chicken breast, onion, ginger, eggs.
Seasoning: salt, monosodium glutamate, cooking wine, vinegar and sesame oil.
Production method:
1. Take a large intestine with a thickness of 12cm, use chicken breast as stuffing, add soup, minced onion and ginger, salt, monosodium glutamate and cooking wine, put eggs in a bowl, add water and stir well, and then cut shredded onion and ginger for later use.
2. Put the large intestine cut into 12cm into a pot and cook it thoroughly with clear water, dry the water with a clean towel, fill the prepared stuffing from coarse head to fine head, steam it thoroughly in a cage and cool it thoroughly.
3. Cut the cool large intestine into oblique slices about 0.3 cm long, wrap the prepared egg liquid one by one and fry until golden brown.
4. Add the oil to the spoon with shredded onion and ginger, add the soup, salt and monosodium glutamate to the vinegar, simmer the fried large intestine in the spoon, pour the sesame oil on it, and serve.
Sauté ed large intestine with salted Chinese sauerkraut
Ingredients: 250 grams of large intestine, 300 grams of sauerkraut, and a little ginger onion.
Practice: Wash and dry the sauerkraut, and then fry it for later use; After splashing water on the large intestine, fry ginger and onion in oil until cooked;
Stir-fry the large intestine and sauerkraut until cooked, and serve.
Crispy large intestine
Ingredients: 750g of large intestine head, soy sauce100g, 25g of white wine, refined salt10g, 5g of licorice, 5g of cinnamon, 5g of star anise, 25g of ginger slices, 2000g of clean water, 50g of wet raw flour, 20g of pickled cucumber100g, and 25g of parsley.
How to do it:
1. Wash the soup head first, blanch it with boiling water and rinse it with cold water for later use.
2. Put 2000 grams of clean water in the wok, add soy sauce, salt, wine, ginger slices, licorice, cinnamon and star anise, add fat sausage when rolling, and marinate it with slow fire until the chopsticks are just right, that is, take up the large intestine without salting.
3. When eating, put the large intestine in a steamer, steam it out, and immediately apply wet raw powder.
4. Oil the wok and fry the large intestine until golden brown, with crispy skin as the degree. Pick it up, change it to a length of about 5 cm, and then change it, 4 pieces in the big section, 3 pieces in the middle section and 2 pieces in the small section, and put it on the plate. Serve with coriander, pickled cucumber or pickled radish, drizzle with pepper oil and 2 dishes of Chaozhou sweet sauce.
Features: crispy skin, sweet taste, fat but not greasy, with Chaozhou sweet sauce, more distinctive.
Roasted eel
Ingredients: large intestine of pig (600g), eel (600g), shredded ham (50g) and wet mushrooms.
Silk (50g), white shredded pork (1 00g), protein (1), monosodium glutamate (10g) and Shaoxing wine.
(10g), refined salt (10g), sesame oil (a little), wet water chestnut powder (a little), China soup (10
00 grams), sugar, cinnamon, licorice, star anise (a little each).
Method:
First, clean the pig's large intestine and cut it into two sections. Slice eel, wash it, gut it, bone it into strips, and cut it into two sections.
Second, put the shredded ham, shredded white pork and shredded mushroom together, add the egg white and monosodium glutamate and mix well.
3. Sandwich shredded ham, shredded white pork and shredded mushroom with wide blades on both sides of the white eel meat, then roll the white eel into strips and put it into the pig's large intestine (that is, take the pig's large intestine as the skin). The two ends of the pig's large intestine are tied tightly with water plants, and then fried in a hot oil pan for about one minute to get a beggar. (4) Put the bamboo slices at the bottom of a stewing pot (earthen pot), add pig intestine 1000g and Chinese soup, salt, wine, sugar, licorice, cinnamon bark and star anise, cover the pot, and stew on a charcoal stove until rotten; (5) After stewing, wrap a small amount of wet water chestnut powder on the large intestine, fry it in the oil pan, take it out, cut it into pieces, and plate it. Add monosodium glutamate, wet water chestnut powder and sesame oil to the raw juice and pour it on the large intestine of pigs.
Large intestine with shredded ginger
Fresh pork intestines are carefully selected, stewed in pressure cooker, fried with Laoganma Chili sauce and fresh shredded ginger, which is fragrant but not greasy and has a long aftertaste.
Sauce large intestine
First, cook the large intestine with clear water, and knead it evenly with Shaoxing wine and corn starch.
Stir-fry the onion in the pot first, then stir-fry the sausage and green pepper, and simmer with soy sauce until the water is dry.