What is the authentic method of making pork intestines?

Whether in the north or the south, pig intestines are a food that is easily accepted by people. Moreover, pig intestines are rich in nutrients. Eating them regularly can nourish yin and replenish deficiency, and can also relieve constipation. So, how to cook pig intestines? Of course, the most popular way is to stir-fry the pig intestines, which is suitable for pairing with any staple food. But with so many ways to cook pork intestines, which one is the most authentic? Let me share this with you.

The main ingredient of fried pig intestines is pig intestines, so the nutritional value is relatively high. It is very suitable for consumption by men, women, young and old, and tastes very good.

Method 1

Material

300 grams of cooked pork intestines and 50 grams of cucumber slices.

seasoning

600 grams of oil, 1 tablespoon each of Shaoxing wine and soy sauce, a little vinegar, sugar, salt, MSG, sesame oil, onion, garlic slices, and minced ginger, and an appropriate amount of starch.

practice

1. Cut the cooked pig intestines into two halves along the length, and then cut them diagonally into 4 cm long segments.

2. Put it into boiling water and blanch it thoroughly, then remove it and drain it.

3. Then put the prepared pig intestines into 70% hot oil, fry for a while, and then pour the pig intestines into the colander.

4. Take a small bowl and add soy sauce, sugar, salt, MSG and water starch, mix well to make sauce and set aside.

5. Heat the wok, add some oil, stir-fry the scallion, ginger and garlic, add vinegar and Shaoxing wine, then add the eight fatty intestines and cucumber slices.

6. Pour in the prepared starch sauce, drizzle with sesame oil, then serve.

Method 2

Ingredients

200 grams of pig large intestine.

Excipients

25 grams of peas and 20 grams of soaked black fungus.

seasoning

100 grams of pea starch, 70 grams of vegetable oil, 20 grams of green onion, 20 grams of ginger, 20 grams of white garlic, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of MSG, 2 grams of salt, and 5 grams of vinegar.

practice

1. Wash and cook the large intestine, then blanch it in boiling water, cut it into 5 cm long and 2 cm wide strips, coat it with starch paste, fry it in vegetable oil, and then fry it again with hot oil.

2. Leave some oil in the spoon, add chopped onion, ginger and garlic and fry until fragrant, then add cooking wine, a little vinegar, soy sauce, salt, 150 grams of broth and MSG to season.

3. Thicken with water starch, stir fry over high heat until the juice comes out, pour hot oil, add fried sausage strips, peas, and fungus, flip over and serve.