Ingredients: 250 grams of cooked fat intestine segments, 250 grams of mackerel meat.

Accessories: 100 grams of soybean sprouts.

Seasoning: 20 grams of pepper, 30 grams of Lao Ganma chili sauce, 10 grams of dark soy sauce, 10 grams of Pixian soybean paste, 10 grams of sugar, 5 grams of pepper, 5 grams of chicken powder, 30 grams of red oil, 500 grams of broth, 10 grams of ginger, 10 grams of shallots, 50 grams of garlic, 10 grams of wine, 5 grams of cilantro, 10 grams of dried shredded chili peppers, 30 grams of onion, 30 grams of green and red bell peppers, 30 grams of Beijing onion, 5 grams of sesame seeds. 10g of garlic paste.

Methods:

1, pot hot skillet with a little oil, sautéed small onions, ginger, garlic, chili sauce, into the fat intestines and fish slices, in addition to fish ribs and spine bone (taste stronger), dripping into the wine, soy sauce, sugar, chicken powder, add broth, simmering for about 3 minutes until the fat intestines cooked, then into the onion, green and red peppers, Beijing onion boiling standby. 2, blanch the soybean sprouts pads into the bottom of the large bowl, and then into the soybean sprouts and the fat intestine. Sheng into the cooked fat intestines and soup. 3, mackerel meat with skin changed into about 0.2 cm thick butterfly slices, with 4 grams of salt, 2 grams of monosodium glutamate (MSG) code for a taste, with a quarter of an egg white with 10 grams of starch mixing batter, marinate for 5 minutes into the boiling water, with chopsticks, the fish slices pulled apart to the slices of fish matured and discolored fish, put into the fat intestines, sprinkled with minced garlic, dried chili peppers. 4, the pot is hot to keep a little oil, into the peppercorns frying incense, and then pour a little Red oil, burned to five or six percent hot, rushed into a large bowl, and finally sprinkled with parsley can be.

Features: red color, taste spicy, sauce flavor.

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Fat intestines fish Method 2

Raw materials: 250 grams of fat intestines, 500 grams of mackerel.

Accessories: 60 grams of rice noodles, 60 grams of bean sprouts, 60 grams of kelp, 60 grams of duck blood.

Seasoning: 9 grams of ginger, 9 grams of green onion, 6 grams of garlic, 3 grams of star anise, 3 grams of cinnamon, 10 grams of salt, 5 grams of monosodium glutamate (MSG), 2 grams of white sesame seeds, 10 grams of dried chili peppers, the right amount of cornstarch, 500 grams of boiled ingredients, 30 grams of red oil.

Production: 1, fat intestines cleaned, add ginger, green onion, garlic 6 grams each, 3 grams of star anise, 3 grams of cinnamon, 5 grams of salt, 2 grams of monosodium glutamate (MSG), 10 grams of sugar and 1,500 grams of water, with a small fire to the large intestine is basically ripe for 1 hour. 2, the mackerel cut 0.2 cm or so thin slices, with 5 grams of salt, 3 grams of monosodium glutamate, the amount of raw flour seasoning on the paste, a little pickled. 3, blanching the auxiliary ingredients padding. 4, the pot to stay the bottom of the oil. Into the ginger, green onion 3 grams each stir-frying pot, after the cooking materials, fish, fat intestines cooked for 2 to 3 minutes. 5, red oil heated poured on the fish fillets, sprinkle white sesame seeds.

Related: the production of boiled material:

Pot on the fire with 50 grams of butter hot, under 350 grams of Pixi County Bean Stir-fry, and then add 15 grams of salt, 30 grams of peppercorns, 30 grams of pepper, 30 grams of sea pepper, 20 grams of cumin, 15 grams of dried chili peppers, 30 grams of grasshopper, 30 grams of soybean koufu, 20 grams of star anise, 20 grams of cinnamon and 3,000 grams of water boiled for three hours on low heat is complete.

Yang Jianhua comment: this practice will be the combination of Yunnan snacks and dishes, with a reasonable. If the locals have a lighter appetite, you can use a compound oil mixed with butter and vegetable oil when making the boiled ingredients.

Related: brining of fat intestines:

1, the fresh pig intestines with flour and rub together, and then add vinegar, salt, so that the flour uniformly adheres to the surface of the intestines, in order to remove the surface of the intestines of the mucus and odor, and then put on the hose to rinse it out again and again. 2, the cleaned intestines into boiling water to cook for 10 minutes, to remove the surface of the water of the white froth. 3, the high-pressure cooker put 1,000 grams of water, and put 20 grams of scallions, and then put in a pressure cooker. Put the fat intestines and 20 grams of green onions, 20 grams of ginger, 3 grams of cardamom, 5 grams of cinnamon, 3 grams of star anise, pressure 15 to 20 minutes until the fat intestines nine mature can be.

Red oil system: raw materials: 2500 grams of salad oil, Pixian 250 grams of soybean, 250 grams of garlic, onion and ginger 15 grams, 200 grams of peppercorns, 500 grams of Laoganma Hot Sauce, 400 grams of chili pepper, 150 grams of cardamom, 150 grams of star anise, 100 grams of cinnamon, 30 grams of perilla, cumin 10 grams.

Production: 1, the pot into 500 grams of salad oil, burned to 50 percent hot, the garlic pat loose into the oil slightly fried incense, into the Pixian Douban and Lao Ganma spicy sauce stirred out the flavor. 2, the pepper, cardamom, star anise and cinnamon, perilla, cumin into the cool water to soak for 10 minutes and fished out, the pot poured into the salad oil 2,000 grams, into the above raw materials, simmering over a small fire for 10 to 15 minutes. 3, Chili noodles into the vat, the simmering oil with spices rushed into the vat and mix well. Then pour the barrel of oil and spices back into the pot, simmer over moderate heat for 40 minutes, fish out the spices into red oil.

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Fat Intestine Fish Method 3

Raw material: 250 grams of marinated fat intestines, 500 grams of sea bass.

Accessories: 150 grams of soybean sprouts, 150 grams of black vermicelli (sweet potato vermicelli from Shandong), 50 grams of celery.

Seasoning: 150g of spice oil, 400g of stock, 5g of dark soy sauce, 11g of salt, 5g of monosodium glutamate (MSG), 2g of chicken broth, 2g of sugar, 2g of cornstarch, 10g of cornstarch, 1 egg, 7g of cooking wine, 1g of sesame, 2g of parsley, 3g of cornstarch.

Production: 1, sea bass slaughtered and cleaned, boned, cut into 0.3 cm thick fillets, with 6 grams of salt, food powder, cornstarch, an egg white, 2 grams of cooking wine and 20 grams of water mixed marinated for half an hour into the taste. 2, put the bottom oil in the pan, into the soybean sprouts, celery with 5 grams of salt, taste powder and stir-fry until cooked, the soybean sprouts, celery sheng put in a bowl in a cushion bottom. 3, put the pulp of the fish slices into boiling blanch, fishing out paved with soybean sprouts, parsley plus 5 g salt, taste powder until cooked. 4, brined large intestine cut into 1 cm long section, black vermicelli soaked in cold water for 1 hour, the large intestine, vermicelli plus broth, soy sauce, MSG, chicken essence, sugar, 5 grams of cooking wine into the pot together with a small fire for 8 minutes, and then poured to the fish can be sliced. 5, spices hot oil drizzled, sprinkled with sautéed sesame, garnished with parsley.

Features: fish tender intestine fat, taste authentic.

Related: spice oil system:

Raw materials: 1500 grams of dry red pepper, green pepper 1000 grams, 150 grams of sesame leaves, 100 grams of vanilla, Pixi County 2500 grams of petals, 200 grams of cinnamon, 100 grams of cardamom, 7500 grams of salad oil, 100 grams of perilla.

Production: cut the red pepper into segments, blanch. Pan into the salad oil, burn to 30% hot, add the above ingredients, simmer for 2 hours, the oil temperature should not be too high.