Method and ingredients of braised large intestine

Many people like to eat braised large intestine, but there are also some people who simply cannot accept the taste of large intestine. This is mainly because the production process is not in place. If it is in place, these unpleasant smells will no longer appear, and the braised large intestine itself will taste better. However, a lot of raw materials are needed to make this delicacy, so that the unpleasant smell of the large intestine itself can be improved more effectively.

Materials

Ingredients: 1000g pig intestine

Seasoning: 20g green onion, 10g ginger, 10g cooking wine, 20g garlic (white skin), 10g soy sauce, 3g pepper, 5g salt, 2g Sichuan peppercorns, 4g tangerine peel, 5g chili (red, pointed, dry), 3g star anise, 1g MSG, 15g vegetable oil[1]

Recipe

1. Clean the pig intestines, boil them in boiling water, remove them and wash them;

2. Cut the green onion into sections, slice the ginger, and chop the garlic into fine pieces for later use;

3. Put the pot on high heat, add vegetable oil to heat, add scallion, ginger, minced garlic, dried red pepper, pepper, aniseed, tangerine peel to stir-fry, add cooking wine, soy sauce, pour in boiling water, then add pig large intestine, refined salt, MSG, pepper and bring to a boil;

4. Cook over low heat until the large intestine is cooked, remove from the heat, let cool thoroughly, and cut into pieces.

practice

1. Cut the pig intestines into sections. Turn over the inside of the intestine, scrape off the dirt, rub it vigorously several times with salt or alum, then rinse it repeatedly with clean water to clean the inside and outside of the intestine. Finally, blanch it with boiling water, scrape it again to keep it clean.

2. Place the pot on the fire, add water, salt, sugar, cooking wine, red yeast rice, fennel, cinnamon, MSG and other seasonings. Bring to a boil over high heat, skim off the foam, and cook for a while to make the braised sausage sauce.

3. Then put it into the braised sausage soup pot, bring it to a boil over high heat, then use medium-low heat and simmer for 1.5-2 hours. The braised sausage should be cooked to the right temperature, and you can poke it with chopsticks at any time to check the degree of doneness (generally, the standard is that the intestine can be pierced by a light poke of the chopsticks). If the braised sausage is not cooked enough, it will be difficult to chew; if it is cooked too much, it will become like tofu dregs and will be useless. After the intestines are braised, take them out and let them cool, then slice them and serve.

Fried Large Intestine with Shredded Ginger

Ingredients: Ingredients: 300g pig intestine 5 slices of ginger 2 cloves of garlic 1 red pepper Seasoning: Ingredient A: 1 tsp each of vinegar essence and soybean paste 1/2 tsp fresh chicken powder

Preparation: 1. Wash all the ingredients. Cut the large intestine into sections and cut the ginger into shreds; remove the stems and seeds of the red pepper and cut into shreds; peel the garlic and slice it for later use.

2. Pour 1 tablespoon of oil into the pan and heat it up, add the large intestine and stir-fry until hot, add the garlic slices and stir-fry until fragrant, then add the shredded ginger, shredded red pepper and ingredient A and stir-fry evenly, then serve.

practice

Pig intestines are used to transport and digest food. They are very tough, not as thick as pig stomachs, and have a moderate amount of fat. According to the function of pig intestines, they can be divided into large intestine, small intestine and intestinal head. Their fat content is different, the small intestine is the leanest and the intestinal head is the fattest.

Pig large intestine is suitable for roasting, stewing, braising and frying, such as "Stir-fried Large Intestine Segments", "Braised Five-Spice Large Intestine", "Fried Large Intestine", "Nine-Turn Large Intestine", "Fried Spotted Finger", etc.