Cold water is used to pass through the large intestine of pigs. If hot water is used in the pot, the surface is cooked quickly, but the inside is not cooked. It tastes hard and difficult to taste. Cooking with cold water can effectively remove the fishy smell of pig's large intestine, make it heated evenly, and make it easier to taste during frying.

As the name implies, the pig's large intestine is also the pig's large intestine. This kind of thing tastes delicious and refreshing if cooked. Many people like it very much. However, because the large intestine is the transport and digestive organ of pigs, if it is not handled well before production, it will have a strange taste and be difficult to swallow.

Correct method of cleaning and blanching pig large intestine

Before blanching, the large intestine of pigs should be cleaned first, which can be washed with starch. Prepare some starch first, put it in a bowl with a large intestine, and then rub it with gloves. Starch can adsorb some mucus on the surface of pig large intestine, which is also the dirtiest place and needs to be cleaned well. After this step, you can add some rapeseed oil and salt, rub it a few times and rinse it with clear water.

After cleaning the pig's large intestine, blanch it with cold water, add ginger slices, star anise and onion segments in turn, and simmer with fire until there is a lot of floating powder on the water surface. Take it out and clean it with cold water. After cutting, you can carry out subsequent processing. This can not only effectively remove the fishy smell, but also make the fat sausage evenly heated and easier to taste.