raw materials]
3 pieces of cooked large intestine (75g), 25g of soy sauce, 15g of clear soup, .5g of cinnamon powder, .5g of pepper, 15g of onion, ginger and garlic, 1g of cooked oil, 1g of sugar, 5g of vinegar, 1g of cooking wine, .5g of Amomum villosum powder and 5 of coriander.
[ Preparation method]
1. Preparation: cut the cooked large intestine (the thin tail is not used) into "finger-pulling" sections, blanch it in boiling water, and take out the purified water; Chop onion, ginger and garlic.
2. Cooking: set a clean pot on fire, add a large pot of oil, heat it to 7%, fry the large intestine until it turns red, and take out the clean oil. Leave the bottom oil in the clean pot, heat it, stir-fry the onion, ginger and garlic in the pot, cook with vinegar, add white sugar and stir-fry until the color is brown, wrap the large intestine evenly, add soy sauce clear soup and cooking wine, slow down until the soup is 1/4, add pepper, cinnamon and Amomum villosum, pour pepper oil on it, turn it over evenly, sprinkle with coriander powder and serve on a plate.
[ Features]
The color is rosy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty, fresh and delicious, and it is extremely palatable.
[ Key]
① The large intestine must be washed inside and outside to remove mucus and dirt, otherwise the dish will smell;
② Before frying, put it in a boiling pot and cook it until it is hard and crisp. If the meat is not ripe, fry it in a pan, which makes it difficult to taste.
How to wash pig intestines skillfully
Before cleaning, turn the large intestine upside down and pick up all the oil and dirty things inside. Then
1. When cleaning the pig's large intestine, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it with clear water several times to make it clean.
2. Put the bought pig intestines into the water, and add some salt and alkali before cleaning to reduce their odor.
3. Washing pig intestines and bellies with rice washing water is also very effective.
4. Wash pork intestines with sauerkraut for only two times, and the fishy smell can be basically eliminated.
5。 Your own secret recipe can be washed with flour and vinegar several times.
how to burn the large intestine to be soft?
When pork intestines are cooked, the large intestine is cut into 1 cm sections and cooked thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is tender. Secondary processing will be more convenient, mainly for seasoning.
Never throw the raw large intestine directly into the pot and fry it, as no one will chew it.
jiuzhuan sausage
raw materials: pig intestine, Shaoxing wine, soy sauce, white sugar, vinegar, coriander powder, pepper noodles, cinnamon noodles, Amomum villosum noodles, chopped green onion, Jiang Mo, cooked lard, pepper oil, clear soup and refined salt.
preparation method: clean the pig's large intestine, rub it with vinegar and salt inside and outside, remove dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine, stew and cook it, take it out and cut it into sections, then blanch it in a boiling water pot, take it out and drain it; Heat a wok over medium heat, pour lard into it, heat it to 7%, fry it in the large intestine until it turns red, take it out, leave oil in the wok, add onion, ginger and minced garlic to fry until fragrant, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, quickly stir it in the intestines, move it to low heat, and cook until the soup is tight, add pepper noodles, cinnamon noodles and Amomum villosum noodles, and sprinkle with pepper oil.
characteristics: rosy color, soft texture, sour, sweet, fragrant, spicy and salty, fresh and delicious, and extremely palatable.
Fried large intestine
Ingredients: 4g of cooked large intestine, 2g of parsley, 1g of green onion, 2g of soy sauce (soy sauce), 5g of cooking wine and 2g of refined salt.
method: insert the green onion into the large intestine, then color the large intestine with cooking wine, soy sauce and refined salt, put the frying spoon on the fire to relax the oil, and when it is 6% hot, fry the smearing medium from the large intestine into the oil spoon? Take out the golden red, remove the green onions, cut the fried large intestine into horseshoe pieces with an oblique knife, put them on a plate, and decorate both sides of the plate with coriander segments.
characteristics: crisp outside and tender inside, rich onion fragrance and palatable fragrance.
"Stew the fat sausage" is the simplest way. Just cut the fat sausage into small pieces about one centimeter long. It will be more delicious if there are blood tofu, pork liver, pork belly and other things stewed together. Add ginger, garlic, aniseed, cooking wine, soy sauce, sugar and salt in moderation. If it is delicious and spicy, you can put some dried peppers and prickly ash into the pot. The amount of water is just not enough. Cover the lid. Materials can also include some vegetables, mushrooms, peanuts, dried tofu and so on.
stir-fried pork intestines with onion
raw materials: 1g of chives, 25g of pork intestines, 1 red pepper, 1 ginger, 2g of peanut oil, 1g of salt, 8g of monosodium glutamate, 5g of oyster sauce, 3g of sugar, a little pepper, 5g of Shaoxing wine and 5g of sesame oil.
Production process
1. Chop shallots; Wash the pig's large intestine, cook and cut into strips; Cut red pepper into strips; Shred ginger.
2. add oil to a wok, stir-fry with shredded ginger, add pork intestines, red pepper, salt and oyster sauce, and stir-fry with Shao wine until it tastes golden.
3. Add monosodium glutamate and sugar, pour in sesame oil, stir-fry for several times, and serve.
golden color and strong fragrance.
Stewed pig intestines are delicious
Cleaning is the most important task in cooking pig intestines. When cleaning, the pig intestines must be turned over, and the inner membrane should be washed with clear water first. When the odor subsides slightly, add raw flour and knead several times, soak in water for a while and filter.
Wash pig intestines, cut into small pieces, examine the intestines, and remove excessive grease to reduce greasy; Put the cut sausage into the pot, add water, a little soy sauce, pepper, star anise and ginger to boil for about 3 minutes. After the intestines are boiled, pick them up and cut them into smaller pieces to serve.
stir-fried pork intestines
raw materials: 5g of pork intestines, 15g of green and red peppers, 5g of water-borne fungus, 1 onion, 1 ginger, 3 cloves of garlic, .5 tablespoons of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon of monosodium glutamate and sesame oil, 3 teaspoons of starch and 1 tablespoon of peanut oil
.
2. auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into velvet.
3. add base oil to the pan, add onion and garlic to the pan, add green pepper, fungus, refined salt and monosodium glutamate, stir-fry and take out.
4. add the base oil to the pan, add the pig's large intestine to stir fry, add the salt, soy sauce and cooking wine, then add the fried green and red pepper, stir fry the fungus, and thicken the sesame oil.
pig intestine soup
[ raw materials] 25g of pig intestine, 15g of auricularia auricula and 12g of sea cucumber.
[ Production]
1. Soak the auricularia auricula and wash it;
2. Wash the water-soaked sea cucumber and shred it. Wash the pig's large intestine with a tablespoon of coarse salt and put it in boiling water for a little scalding.
3. Rinse with cold water and cut into sections.
4. Put all the ingredients into the pot together, add appropriate amount of water, boil with strong fire, then simmer for 1-2 hours and season. Eat meat with soup.
[ Efficacy] Nourish yin and blood, cool blood and stop dysentery.
[ Indications] Intestinal cancer belongs to yin-blood deficiency and heat-induced intestinal collateral damage, with symptoms such as diarrhea, purulent blood, dull pain in the abdomen, dry mouth and thirst.
[ Note] This soup comes from the soup of sea cucumber and auricularia auricula in Medicinal Property Test. The fungus in the soup is sweet and flat in taste, and has the functions of nourishing yin and moistening dryness, cooling blood and stopping dysentery. Sea cucumber is sweet, salty and warm, and has the functions of moistening intestine, nourishing kidney, benefiting essence and nourishing blood. The pig's large intestine tastes sweet and flat, and its function moistens and nourishes the intestine. Combined into soup, * * * plays the role of nourishing the intestine, cooling the blood and stopping dysentery.
milk soup and large intestine
Cuisine: Anhui cuisine
Features: the soup tastes fragrant, the color is white, the large intestine is soft, fat but not greasy.
raw materials: main ingredients: 2g of pig large intestine,
auxiliary materials: 2 cups of milk soup, 25g of Chinese cabbage, 25g of water-made magnolia tablets and 1g of ham. 2 teaspoons of refined salt, 1 teaspoon of monosodium glutamate, 2 pieces of onion, 1 tablespoon of cooked lard.
Description: 1. Cut the cooked large intestine, cut into pieces with a length of 3cm and a width of 2cm, wash the cabbage and cut into sections; Magnolia slices were cut into 3cm long and 2cm wide slices, and ham was cut into small elephant-eye slices (diagonally cut), all of which were blanched with boiling water.
2. put lard in the wok, heat it to 6% over medium heat, add the shallots and fry them for fragrance, and take out the shallots. Put milk soup, large intestine, Chinese cabbage, magnolia slices, ham and salt into the pot, bring to a boil, add monosodium glutamate, and serve in a soup bowl.
Stewed pig intestine with Cimicifuga and Sesame
15g of Cimicifuga, 1g of black sesame, a section of pig intestine (3ocm long), and proper seasoning. Cimicifuga foetida and black sesame are put into the cleaned pig large intestine, tied tightly at both ends, put into a casserole, add onion, ginger, salt, yellow wine and water, and simmer for 3 hours until the pig large intestine is cooked. Function of ascending middle qi, tonifying deficiency and moistening intestine, suitable for dryness, prolapse of uterus, constipation, etc.
vinegar cooking and brewing large intestine
main material: cooked large intestine
ingredients: chicken breast, onion, ginger and egg
seasoning: salt, monosodium glutamate, cooking wine, vinegar and sesame oil
production method: <
2. Put the large intestine cut into 12cm into a pot and boil it thoroughly with water, wipe off the water with a clean towel, fill the prepared stuffing from coarse head to fine head, steam it in a cage and let it cool thoroughly.
3. Cut the thoroughly cooled large intestine into .3cm inclined slices, wrap them with prepared egg liquid one by one, and fry until golden brown.
4. add oil to the spoon with shredded onion and ginger, add soup, salt and monosodium glutamate to the vinegar, simmer the fried large intestine in the spoon, pour sesame oil on it, and serve on a plate.
Sauté ed salted sauerkraut in large intestine
Ingredients: 25g of large intestine, 3g of salted sauerkraut, and some ginger onions
Practice: wash the sauerkraut, dry it, and then fry it for later use; After the large intestine is splashed with water, the ginger and onion are fried in oil;
stir-fry the large intestine and pickled cabbage until cooked, and serve
crispy large intestine
main ingredients: 75g of large intestine head, 1g of soy sauce, 25g of white wine, 1g of refined salt, 5g of licorice, 5g of cinnamon, 5g of star anise, 25g of ginger slices, 2,g of clean water, 5g of wet raw flour and 1,g of pickled cucumber.
How to make it:
1. Wash the soup head first, boil it with boiling water, rinse it with cold water and wait for use.
2. Put 2,g of clean water in the wok, add soy sauce, salt, wine, ginger slices, licorice, cinnamon and star anise, add pork intestines when rolling, and marinate them with slow fire until the chopsticks reach the right level, that is, take up the large intestine, and don't use the marinade.
3. When eating, put the large intestine into a steamer, take it out by steaming, and immediately apply wet raw powder.
4. Remove the oil from the wok and fry the large intestine until it is golden brown, with crispy skin as the degree. Pick it up, change it to a length of about 5 cm, and then change it, 4 pieces in the big section, 3 pieces in the middle section and 2 pieces in the small section, and put it on the plate. Serve with coriander, pickled cucumber or pickled radish, drizzle with pepper oil and 2 dishes of Chaozhou sweet sauce.
special features: crispy skin, sweet taste, fat but not greasy, with Chaozhou sweet sauce as food, which is more distinctive.
materials for roasting large intestine white eel
: pig large intestine (6g), white eel (6g), shredded ham (5g), shredded wet mushrooms (5g), shredded white pork (1g), protein (1), monosodium glutamate (1g) and Shaoxing wine.
Method:
First, clean the pig large intestine and cut it into two sections. Slice and wash the eel, open the belly to remove the intestines, bone it into strips, and cut it into two sections.
2. Mix shredded ham, shredded white pork and shredded mushrooms together, add protein and monosodium glutamate and mix well.
3. On both sides of the white eel meat, use a wider blade to insert the shredded ham, shredded white pork and shredded mushrooms that have been mixed with the aunt, then roll the white eel into strips and put them into the pig's large intestine (that is, the pig's large intestine is used as skin). The two ends of the pig's large intestine are tied tightly with aquatic plants, and then put them into a hot oil pan for about one minute to fish beggars. (4) put bamboo slices at the bottom of a stewing pot (earthen pot), add 1g of pig's large intestine and Chinese soup, salt, wine, sugar, licorice, cinnamon and star anise, cover it with a lid, and stew it on a charcoal stove until it is rotten; (5) after stewing, coat a small amount of wet water chestnut powder on the large intestine, fry it in an oil pan, take it out, cut it into pieces and put it on a plate. Add monosodium glutamate, wet water chestnut powder and sesame oil to the original juice and pour it on the pig's large intestine.
shredded ginger large intestine
Fresh pig large intestine is selected, stewed in a pressure cooker, and then fried with Laoganma hot sauce and shredded ginger, which is fragrant but not greasy and has a long aftertaste.
Sauce-fried large intestine
Boil the large intestine with clear water first, and knead it with Shaoxing wine and cornstarch
Stir-fry the onion in the pot first, stir-fry the sausage and green pepper, and simmer it with soy sauce until the water is dry.
I won't show you the amount of fatigue.