The home-style method of making pork intestines is very delicious.

Stir-fried pork intestines is a very popular home-cooked dish, especially in the north. It is often eaten on the New Year's Eve dinner table. How can we make stir-fried pork intestines taste rich and fragrant and make them soft and tender? Come and take a look at our recipe today, which will surely improve your cooking skills.

1. Stir-fried pork intestines

Recipe introduction: The taste is rich and the intestines are fat and soft.

Material

250 grams of clean and cooked pig intestines. 10 grams of soaked magnolia slices, 15 grams of blanched rapeseed, 10 grams of blanched carrots, and 10 grams of soaked mushrooms. Pork fat, soy sauce, vinegar, pepper water, Shaoxing wine, MSG, onions, ginger, garlic, coriander stems, chicken broth, and wet starch.

practice

1. Cut the cooked pork intestines into oblique slices (about one and a half centimeters thick). Cut the soaked magnolia slices and carrots into slices. Cut the rapeseed into sections. Cut the green onion into pieces like eyes. Chop ginger and garlic into fine pieces. Chop the cilantro into sections. Cut mushrooms in half.

2. Use soy sauce, vinegar, pepper water, Shaoxing wine, MSG, wet starch and chicken broth to make juice.

3. Put lard in the spoon. When the oil is 80% hot, pour the pig intestines into the spoon and fry for a while. Pour into the colander to drain the oil.

4. Heat a small amount of oil in a spoon, fry the onion, ginger and garlic, add the magnolia slices, rapeseed, carrots and mushrooms and stir-fry briefly, then pour the fried pig intestines into the spoon, cook the juice on top, add the coriander segments, stir-fry a few times and serve.

2. Stir-fried large intestine

Material

350 grams of cooked pork large intestine, 25 grams each of winter bamboo shoots and water-soaked black fungus, 1 egg, 10 grams of soy sauce, 5 grams of vinegar, 3 grams of refined salt, 2 grams of MSG, 5 grams each of onion and garlic slices, 150 grams of broth, 100 grams of wet starch, and 1000 grams of lard.

practice

1. Slice the fungus and winter bamboo shoots separately. Cut the cooked large intestine into sections, blanch it in boiling water, remove it and drain the water.

2. Mix eggs, 90 grams of wet starch and 1 gram of fine salt into a paste. Coat the large intestine segments evenly with the batter, fry them in 50% hot oil until crispy and hard, then pour into a colander.

3. Heat 50 grams of oil in the wok. Add black fungus and bamboo shoots and stir-fry briefly.

4. Pour in the fried large intestine, add the remaining seasonings and sauce, stir evenly, and serve.

Tips

Features

It has beautiful color, is crispy on the outside and tender on the inside, and is salty, fresh and fragrant.

Operation Tips

Apply batter evenly, fry over medium heat, stir quickly after the juice is cooked and serve.