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1. The pig small intestine refers to the part with one end connected to the stomach and the other end connected to the large intestine, which is the thinnest and the fattest. Pig small intestine has a wide range of uses, which can not only directly cook delicious food, but also remove various unnecessary tissues inside and outside the intestine, and can be made into casing after processing.

2. Today, Lao Liu will share the practice of "stir-frying pig intestines". Friends who like it can collect them first and try them themselves when they have time.

3. The following ingredients are introduced:

small intestine of pig, garlic moss, millet pepper, ginger and garlic seed

4. First, cut ginger into shredded ginger, slice garlic seed, cut off both ends of garlic moss, cut into small pieces three centimeters long, and cut millet pepper into shreds. Then cut the cleaned pig small intestine into small pieces of 5cm, and then cut into strips

5. Blanch the treated pig small intestine in a cold water pot, and then add cooking wine to remove fishy smell. When the pot is boiled, skim the floating foam, cover the pot, and burn for another 15 minutes. Cook the small intestine

6. Pour oil into the hot pot, and first add shredded ginger, shredded pepper and garlic to explode. At this time, add some soy sauce, soy sauce, oyster sauce and cooking wine, and stir fry to taste. Add garlic table

7, then add half a spoonful of salt, one spoonful of sugar, one spoonful of monosodium glutamate and a little white pepper. Stir-fry until the garlic is broken, and serve delicious. Such a plate of fried pig small intestine that wants to be crispy is ready.

8. Pig small intestine is rich in nutrition, and contains trace elements and minerals necessary for human body, such as calcium, magnesium, thiamine, iron, riboflavin, manganese, etc. However, its cholesterol content is high, with 183 mg of cholesterol per 1 grams, which is not suitable for people with high blood lipid and cholesterol. Applicable people can be eaten by the general population.

I'm Lao Liu. Thank you for your support of Liu Yishou cuisine. Every day, we have several home-cooked dishes for your reference. Friends who like to cook don't forget to pay attention. Lao Liu thanks you for watching

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