I remember when I was a child, my grandfather often cooked this dish. At that time, I was the one who ate the most, especially when I first came out of the pot. The smell can be smelled from a distance. This is the large intestine of pig. I took a few bites before the meal was served, and I could eat two more bowls of rice every time I finished. ?
Pickled large intestine must choose larger tender pig large intestine and better fine rectum. This rectum is easy to handle and won't feel fat. Buy two rectums at home, weighing about 3 kg. It's not only beautiful, but also delicious. It's really enjoyable to eat it in one bite. ?
Next, I would like to share with you the skills of making halogen large intestine and the specific operational precautions.
Braised pork intestines
Ingredients: pig intestine 1 500g, star anise 3g, cinnamon 3g, fragrant leaves 2g, cardamom15g, ginger15g, shallot15g, onion15g, sugar 30g, salt.
First, clean the pig's large intestine to remove the fat inside, and then clean it with salt and white vinegar to remove the odor. No smell.
2. Boil the water in the pot, add the cooking wine to the pig's large intestine, remove the odor with water, and remove it for later use.
3. Add fragrant leaves, star anise, cinnamon bark, fragrant leaves, cardamom, ginger, shallots, scallions, white sugar, salt, monosodium glutamate, soy sauce, dried peppers, prickly ash and rock sugar into bottled water, boil for 10 minutes and then put them into the large intestine of pigs.
Fourth, simmer for an hour and the large intestine can be fished out.
A portion of braised pork intestines is thus completed without many steps. The prepared large intestine is beautiful and delicious, and the pickled large intestine is reddish.
This kind of food is simple and easy to cook, delicious and soft. Delicious and delicious, I still want to eat after eating.