500 grams of pig large intestine

200 grams of sauerkraut

A small dish of chopped onions, ginger and garlic.

2 teaspoons of millet, chili pepper and chopped peppers.

Proper amount of salt

Proper amount of cooking wine

Proper amount of sugar

Proper amount of soy sauce

Appropriate amount of fragrant leaves

Slightly spicy and delicious

Blasting process

It takes half an hour.

Ordinary difficulty

Steps of frying large intestine with sauerkraut

1

Rinse the inside and outside of the fresh pig large intestine first, then rub it with salt and flour for a while, tear off the excess oil in the intestine, and then wash it with clear water; Add rice wine, salt and ginger slices into a boiling pot, boil again, blanch the large intestine for a few minutes, pour off the boiling water, take out the large intestine and wash it with clear water. Then, put it in a pressure cooker, pour clean water just in front of the large intestine, and add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of white sugar, half a spoonful of salt, 3 tablespoons of yellow rice wine, 2 aniseed (star anise), 3-4 fragrant leaves, and fire cover15-/kloc-. Take it out for later use.

2

Soak sauerkraut in clear water for a few minutes, remove some salty and sour taste, wring out water and shred; Cut the cooked pig large intestine into rings; Prepare minced onion, ginger and garlic, millet, spicy chopped pepper and green garlic.

three

Heat the pan, add oil, add shallots, minced ginger and garlic, and stir fry.

four

Turn off the fire, first stir-fry the cabbage, then stir-fry the large intestine, add a little salt, sugar, cooking wine and chicken essence, add a spoonful of green garlic and stir-fry evenly, and sprinkle with sesame oil.

five

Turn off the fire and serve.

Kitchen utensils used: wok