Enema is a very famous local snacks, enema is mainly used as raw materials for pig intestines, pig intestines with meat fillings, enema, after drying can be used for stir-frying fried, but also boiled with water, no matter how to do the taste and texture are very good, the most commonly eaten is fried enema, pig intestines with cucumber and onion, onion, ginger, garlic and dipping sauce in the pan evenly stir-fried, but like to eat spicy can be sprinkled on top of some pepper and cumin powder.

Fried sausage

Materials

Materials: raw pork sausage 1000 grams Ingredients: cucumber, scallions, minced garlic, small cakes Seasonings: peanut oil, soy sauce, vinegar, salt, sesame oil, sweet sauce

Practice

1, raw fire pork sausage with vinegar, salt rubbed to clean the external mucus, washed with clean water.

2, the large intestine into the water to boil.

3, the cucumber, green onions were cut into sections, into a small dish. The minced garlic into the sweet sauce with sesame oil and stir (called tiger sauce).

4, the large intestine dipped in soy sauce, the center of a large onion, into the 60% hot oil, deep-fried until the skin is jujube red out, pull off the onion, cut the large intestine into horseshoe slices or cut into strips, neatly arranged on the plate, together with the cucumber strips, green onion strips, tiger sauce on the table together that is complete.

Tips

Key to preparation

Wash and boil the large intestine.

Note the fire, pay attention to the temperature of the oil, to deep-fry crispy skin.

Cut all kinds of ingredients when the knife should be neat.

Crispy fried fat intestines

Ingredients

Color water: 5 tbsp white vinegar, 2 tsp maltose, 2 tbsp water, Ingredients A: 2 large intestines, 1 tsp salt, 2 tbsp white vinegar, Ingredients B: 20g sliced pork, 3 green onions, 1 tsp peppercorns, 4 star anise, 1 tbsp water

Methods

1. Rub the large intestines with salt and rinse them. Add white vinegar and rub for a few tens of times, then rinse with water and set aside.

2. Mix all ingredients of coloring water with heat and set aside.

3. Cut the scallions into pieces, divide them into white and green, and set aside.

4. Take a pot, put in ginger, green onion, add pepper, star anise, water and boil, then put in the large intestine of method 1, cook for about 90 minutes on low heat, pull out and soak into the coloring water of method 2, then pull out and hang up to blow dry, wait until the surface of the large intestine of method 4 is dry, then stuff the white part of the green onion of method 3 into the large intestine, standby.

5. Heat a frying pan, put the sausage of Method 4 into a low heat and deep fry it to the color, then pull it out and drain the oil, then cut it into diagonal cuts and put it into a plate, or you can also add dipping sauces with it to increase the flavor.