Pig large intestine

Pork belly, one with skin and one without skin.

Onion ginger

Thirteen spices, beer, refined salt, nine degrees rice vinegar

Production process:

1. First turn the pig's large intestine upside down, clean up the lymph and excess oil inside, and be careful not to break it, then turn it over.

Inverted large intestine

Remove lymph and oil.

2. Put the salt and 9-degree rice vinegar into the large intestine and knead repeatedly for 5- 10 minutes.

Add salt and nine degrees rice vinegar.

Knead the large intestine

3. Wash the large intestine with clear water and rinse it with salt and vinegar. Until there is no vinegar smell.

Repeated flushing

4. Cut a thin piece of pork belly without skin into a big piece like a thumb nail, and the other piece with skin into a big piece.

Sprinkle some large pieces of onion and ginger, which makes it easier to taste.

Pat onions

Pat cingil

6. Add chopped green onion and ginger into the meat, stir vigorously for 5 minutes and marinate for 30 minutes.

7. After the curing time is up, pick out large pieces of onion and ginger, add a spoonful of thirteen spices, salt, an egg, soy sauce and half a bottle of beer, and mix well.

8. Mix the beer evenly and mix the beer completely into the meat.

9. Add the finishing touch, a spoonful of sauerkraut soup, the first dish in Northeast China, and the second half of "killing pigs and marinating vegetables"

Braised vegetable soup stock

Grab and mix

10. Next, tie up one end of the cleaned pig's large intestine and pour the meat in, leaving it 3-4 fingers wide. Don't fill it, fasten it.

Leave 3-4 fingers wide.

1 1. Boil the water in the pot, and put the onion, ginger and bacon together in the pot. Add half a bottle of beer.

12. After the water is boiled, pour in the "large intestine to pour the meat" and simmer. Just boil the pot. If the water boils too much, it will burst easily. Boil for 30-35 minutes and it will be cooked.

13. Take out the "large intestine pouring meat" at the right time. Put it in cold water. You can eat it when it is cold. Bring a bowl of garlic sauce.

Slice and plate, and the northeast hard dish "pouring meat in the large intestine" is completed, quack! ! !

Apart from a few minor burns, who else! ! !

Precautions:

The large intestine must be washed clean, and the vinegar smell must be washed clean for the second time.

The meat in the large intestine must not be too fat, and bring less fat, otherwise it will be too greasy.

Leave 3-4 fingers wide when sticking the mouth, otherwise it will explode easily when cooking.

Don't boil the large intestine with meat, or it will explode easily.