Technology: Braised pork intestines.

Main ingredients: pig intestine (400g) Accessories: Lentinus edodes (fresh) (20g), Yulan tablets (20g) Seasonings: yellow rice wine (1 0g), onion (10g), monosodium glutamate (10g), ginger (5g).

prepare

1. Hold one end of the intestine head with your left hand, turn the intestine inward with your right hand and put it into the basin, add refined salt and vinegar to rub it together, clean the mucus on the intestine, and rinse it twice with clear water; 2. Turn the intestine over, add salt and vinegar, and finally wash it with water; 3. Wash and slice mushrooms; 4. Soak Flos Magnoliae, wash and cut into thin slices; 5. Clean the scallion and cut it into 0.5 cm long segments;

manufacturing process

1. Put the wok on a high fire, add a proper amount of water to boil, add the fat sausage and cook for 2 minutes, then take it out and rinse it with water; 2. Boil the pork intestines with fresh water, stew them in a pot until they are 80% mature, take them out and air them a little, then stew them with clean cloth.

Dry, remove greasy, put in a bowl, and marinate 25 grams of soy sauce to taste; 3. Put the wok on a strong fire, pour in peanut oil, heat it to 70%, put the fat sausage in the wok, stir it with a spatula while frying, take it out when the fat sausage is golden yellow, and drain the oil; 4. Cut the oiled fat sausage into 0.3 cm thick elephant-like intestinal rings; 5. Put the wok on high fire, add the cooked lard, stir-fry shallots, add rice wine, Jiang Mo, pork soup 100 ml, mushrooms, magnolia slices, soy sauce, refined salt and fat sausage, that is, burn it on low fire for 5 minutes, then move the wok to high fire 1 min, add monosodium glutamate and moisten it.