How to make delicious large intestine soup

Large intestine mainly refers to pig large intestine. Pig large intestine is a common ingredient in daily life. Dishes made from pig large intestine are also common meals on the table. Many people like to eat pig large intestine. The taste of pig large intestine is fat but not greasy, and it is the best to eat it with wine. There are many ways to cook pig large intestine. It can be stir-fried, fried, or used to make sausage. Today I will introduce to you the method of large intestine soup.

Pig Intestine Soup

[Ingredients] 250 grams of pig large intestine, 15 grams of black fungus, 120 grams of water-soaked sea cucumber.

[Production]

1. Soak and clean the fungus;

2. Wash the soaked sea cucumber and cut into strips. Clean the pig large intestine with a tablespoon of coarse salt and blanch it in boiling water.

3. Rinse with cold water and cut into sections.

4. Put all the ingredients into the pot, add appropriate amount of water, boil over high heat, then simmer for 1 to 2 hours over low heat and season. Drink the soup and eat the meat as desired.

[Effects] Nourishes yin and blood, cools blood and stops diarrhea.

[Indications] Intestinal cancer is caused by deficiency of Yin and blood, and damage to the intestinal network by heat. Symptoms include diarrhea with pus and blood, dull pain in the abdomen, dry mouth and thirst, etc.

[Note] This soup originated from the sea cucumber and black fungus soup in "Yao Xing Kao". The fungus in the soup is sweet and mild in nature, and has the functions of nourishing yin and moistening dryness, cooling blood and stopping diarrhea. Sea cucumber is sweet, salty and warm in nature, and has the functions of moistening the intestines, nourishing the kidneys, replenishing essence and nourishing blood. Pig large intestine is sweet and mild in nature, and has the function of nourishing the intestines. When combined into a soup, they can nourish the intestines and blood, cool the blood and stop diarrhea.

Large Intestine in Milk Soup

Cuisine: Anhui cuisine

Features: The soup is fragrant and white in color, the large intestine is soft and fatty but not greasy.

Ingredients: Main ingredients: 200 grams of pig intestines,

Supplementary ingredients: 2 cups of milk soup, 25 grams of Chinese cabbage, 25 grams of soaked magnolia slices, and 10 grams of ham. 2 teaspoons of fine salt, 1 teaspoon of MSG, 2 pieces of scallion, 1 tablespoon of cooked lard.

Description: 1. Cut the cooked large intestine open and cut into 3cm long and 2cm wide pieces. Wash and cut the Chinese cabbage into sections. Cut the magnolia slices into 3cm long and 2cm wide slices. Cut the ham into small elephant eye slices (cut obliquely). Blanch them all in boiling water.

2. Pour lard into a wok and heat it over medium heat until it is 60% hot. Add in chopped green onion and fry until fragrant. Remove the green onion and discard. Put milk soup, large intestine, Chinese cabbage, magnolia slices, ham and fine salt into the pot and bring to a boil, then add MSG and serve in a soup bowl.

Stewed Pork Intestine with Cimicifuga and Sesame

15 grams of Cimicifuga heracleifolia, 100 grams of black sesame seeds, a section of pig large intestine (30 cm long), and appropriate amount of seasoning. Put the Cimicifuga and black sesame seeds into the cleaned pig large intestine, tie the two ends tightly, put it into a casserole, add appropriate amounts of onion, ginger, salt, rice wine and water, and simmer for 3 hours on low heat until the pig large intestine is cooked. Function: raise the middle qi, nourish the body and moisten the intestines, suitable for dryness, uterine prolapse, and constipation

Fried and stuffed large intestine with vinegar

Ingredients: Cooked large intestine

Ingredients: chicken breast, onion, ginger, egg

Seasoning: salt, MSG, cooking wine, vinegar, sesame oil

Preparation method:

1. Take 12 cm thick part of the large intestine, use chicken breast as stuffing, add soup, chopped green onion and ginger, salt, MSG, and cooking wine and mix well. Beat the eggs in a bowl, add water and mix well, then cut the green onion and ginger into shreds and set aside.

2. Put the large intestine cut into 12 cm pieces into a pot, add water and cook thoroughly, wipe off the moisture with a clean towel, fill the intestine with the prepared stuffing from the thick end to the thin end, steam it in a steamer and let it cool thoroughly.

3. Cut the cooled large intestine into oblique slices about 0.3 cm long, coat each slice with the prepared egg liquid, and fry until golden brown.

4. Add oil to the spoon and stir-fry the pan with shredded green onion and ginger, add vinegar, soup, salt and MSG, put the fried large intestine into the spoon and simmer for a while, drizzle with sesame oil, and then serve.