Ingredients and details

5 pounds of large intestine head

Half a stick of Lee Kum Kee head smoke

Two sticks of Lee Kum Kee brine juice

An appropriate amount of old ginger

An appropriate amount of star anise

An appropriate amount of fennel

An appropriate amount of dried chili pepper

Grass Appropriate amount of fruit

Advanced level of difficulty

A few hours of time

Medium spicy taste

Artisan braised pork intestines

Brined pig intestines Steps of making

1.

Rinse one end of the large intestine three or four times against the faucet, turn it inside out and wash it again three or four times to remove the dirt and oily tendons on the surface of the intestine. Part of the gluten is retained to increase the taste. Then add a tablespoon of flour and knead it, rinse it with water, add an appropriate amount of rice wine and vinegar and soak it for half an hour. Wash the intestines again, filter the water and turn the inner surface of the intestines inside, which is the natural state of the intestines.

2.

Put it into the boiling water in the pot and cook for 5 minutes

3.

Put it into the brine and soak it for 20 minutes

4.

Bring to a boil over high heat, then simmer over low heat for an hour

5.

After an hour, turn off the heat and take it out. Let cool

6.

Then cut into small pieces and ready to serve

Tips

1. Wash the intestines You can use flour, vegetable oil, vinegar, salt, etc. to clean it. I prefer using flour and vinegar to clean it.

2. When braised, cook slowly over low heat until the intestines are cooked thoroughly and then soaked in the soup. When cool, take them out to fully absorb the flavor and prevent them from shrinking easily.