The technical formula and method of braising pig's large intestine, remember to handle the pig's large intestine well, otherwise the taste will not come out. Please read it several times. This is the technology of opening a shop. Friends with poor hands-on ability, there is a video tutorial at the end of the article. Please communicate with me if you don't understand. Treatment of large intestine: firstly, wash it with warm water, then turn it over and tear off the oil stains and impurities inside the large intestine (this step is very important and must not be sloppy), then add a handful of flour and a small amount of salt, and rub the fat intestine hard. This step basically takes 5 minutes to remove the mucus on the surface, which is also the source of odor. After rubbing, wash it with clear water, turn it over, and then clean the outer skin of the large intestine in the same way. * Add ginger slices and a little white vinegar during blanching. After frying the water, take it out and clean it with water. The seasoning package consists of 28g of Amomum Tsaoko, 28g of Illicium verum, 30g of Alpinia officinarum, 30g of Amomum Tsaoko, 25-35g of Zanthoxylum bungeanum, 35g of fennel, 35g-60g of dried capsicum, 20g of Senecio scandens, 65,438+00g of fragrant fruit, 65,438+00g of Rhizoma Kaempferiae and 65,438 of dried tangerine peel. Fragrant leaves 15g, Amomum villosum 30g, clove 5g (remember not to put too much bitterness), codonopsis pilosula 15g, Zanthoxylum bungeanum 15g, Gan Song 5g, licorice 5g and hawthorn 5g. Practice: Weigh all kinds of spices, cut the big ones into small pieces and grind them into balls. Add a proper amount of cooked spices to the pot. 1, half an old chicken (about a catty), 2-3 chicken skeletons (about a catty), 1500g pig bones, 250g lard and 250g soybean oil are used to make soup stock, that is, soup stock that must be cooked first to make brine. The manufacturing steps are as follows: 1. Boiling: thaw the weighed old chicken, bones and chicken rack, put it in boiling water for 3 minutes, then take it out and wash it with clear water. 2. Add 30 kilograms of clean water to the pot, boil it with the weighed lard and soybean oil, and then cover the pot and cook for 4-5 hours. After the old chicken is rotten, take out all the bottom materials, and don't take out the rotten bottom materials. The method is as follows: first heat the pan, then pour in a small amount of cooking oil, and turn the wok so that the oil covers the whole wok. Step 2: When the oil temperature becomes hot, pour in rock sugar and break it quickly to prevent fire. Step 3: After all the rock sugar is broken, turn to medium heat and continue to stir the rock sugar to make it completely liquid. If you don't master the heat well, you can also use a small fire when frying sugar, but it will be slower. When frying the sugar color, you must constantly stir the sugar color, otherwise it will stick to the pot and be very troublesome. Step 4: When the sugar becomes liquid, turn down the fire and continue to stir-fry the sugar color. When the sugar color bubbles, turn off the fire and continue to stir-fry the sugar color with the remaining temperature until the sugar turns red. At this time, the sugar color is completely fried. Add water with the same color as sugar in the pot, and stir with a spoon to serve. 250g onion, ginger slices 150g, garlic 100g wrapped with onion and garlic. Practice: Weigh garlic and onion, cut into 2cm pieces, mash garlic, * fry with a little oil 1min, and then wrap it with gauze. Seasoning salt 150g (to be tasted frequently and added while tasting), monosodium glutamate 100g, chicken powder 200g, oil 150g, mushrooms 45g, cooking wine 100g to make brine, and add spice bags, onion and garlic bags and fried sugar to the cooked soup. Remember to cook with low heat, as long as it is boiling. After boiling, take out all the packages and filter out the residue in the brine with a strainer. Onions and garlic can be discarded after being packaged for up to two times. Spice packs can be replaced after they have no taste. The proportion and dosage of spice bags added in the later stage are the same as before. When the taste of salt water fades, use spice bags to increase the flavor. Don't cook the spice bag for too long, but the fragrance should not be too light. Mainly defined by the sense of smell of the nose. After the above materials are put away, cook with low fire 1- 1.5 hours. Take out all the bags after cooking, and filter the residue in the salt water with a sieve. The raw materials can be pickled after the brine is left for 24 hours. Leave it for 24 hours, and the taste will be more fragrant and stronger. Cook the marinated fat sausage, put it in the fat sausage, simmer for 1 hour, turn off the fire and soak for 30 minutes, then take it out. You can also keep the brine at about 60 degrees, let the fat sausage soak in the brine, and then fish it out and sell it when customers come, which is more fragrant and delicious. The important thing is that the large intestine will not change color or shrink, and it will taste softer and more glutinous. Many details and experiences can't be written in one article because of time and words. This marinating technology can marinate three kinds: meat, bean products and vegetarian dishes. Welcome friends who recognize my skills to communicate with me. Braised pork intestines complete technical formula+video tutorial, explaining in detail, weighing * grams. You can watch the whole video tutorial, and you can learn it after 1-2 times.