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Braised large intestine how to cook delicious

1, raw materials: fresh fat sausage, garlic, ginger, ingredients, Sanai, old buckle, fennel, peanut oil, raw sauce soy sauce, soy sauce, rock sugar, salt, chicken essence, white vinegar, spring onions, Pixian Douban, grain liquor, monosodium glutamate. Remove the fat on the large intestine, first scrub the large intestine with salt twice, clean it, rub it with white vinegar again, remove the smell of the large intestine, and then rinse the large intestine with clean water.

2. Raw materials: 200 grams of pig large intestine, 10 grams of Dongru, 10 grams of ginger, 10 grams of onions, 10 grams of garlic. Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of old king, 5 grams of sesame oil, a little pepper, 20 grams of wet cornmeal, 50 grams of clear soup. Wash pig large intestine and cut into strips, Dongru strips, ginger slices, onion slices, garlic cut off two heads.

3, the steps of braised large intestine: main ingredients: 1 tablespoon of vinegar, 1 tablespoon of pepper, 2 teaspoons of chicken essence, 1 tablespoon of cinnamon powder, 2 teaspoons of cinnamon powder, right amount of clear soup, right amount of vegetable oil, right amount of pepper oil. Cut the cooked large intestine into long segments of 2CM. Blanch in boiling water, remove and drain. Pour vegetable oil into the pan and deep-fry the large intestine until golden when the oil temperature is 70%. Remove and drain the oil. Leave the bottom oil in the pot and saute the chopped onion, ginger and garlic. Pour in the clear soup.

4. Hold one end of the intestine with the left hand, turn the intestine inward with the right hand and place it in the basin, add refined salt and vinegar to squeeze, clean the mucus on the intestines, scrub with clean water twice; turn the intestines over, add salt and vinegar to grasp together, and finally rinse with clean water; remove the stalks of Lentinus edodes, rinse and cut into thin slices; the magnolia slices are foamed, washed and cut into thin slices; scallions are removed from the roots, washed and cut into 0.5 cm long sections.

How to cook pig large intestine delicious

Wash pig large intestine and cook until medium well, change knife into triangular slices, marinate with cooking wine and ginger. Change the fungus and green and red peppers into triangular slices, slice the ginger, cut the onions, and cut the garlic into minced garlic. Add oil to the pan, add spring onions and garlic to the pan, add green, red pepper, fungus, refined salt and monosodium glutamate to stir-fry. Add the bottom oil in the pan, stir-fry in the pig intestine, add salt, light soy sauce and cooking wine, add the stir-fried green and red pepper and fungus, add sesame oil and thicken out of the pan.

Stir-fry pig large intestine to clean large intestine: scrub the pig large intestine repeatedly with salt to remove odor and impurities, and then cut into small pieces. Prepare ingredients: green and red pepper seeded and chopped, onion, garlic and ginger chopped. Stir-fry: hot pot refueling, saute ginger and garlic, add green and red peppers and onions and stir-fry, then add pig intestine and cooking wine to stir-fry.

Steamed pig intestines: for people who like light taste, steaming pig intestines is a good choice. Wash the pig large intestine, soak it in spring onion and ginger water to remove fishy, then put it in a steaming plate, sprinkle with shredded onion, ginger and coriander, add the right amount of salt, soy sauce and cooking wine, steam until done. This practice is simple and healthy and retains the original flavor of the large intestine.

Braised pig large intestine is a home-cooked dish with both color, flavor and taste. First of all, wash the pig large intestine to remove the smell, then blanch it with boiling water, remove it and drain it. Cool oil in a hot pot, add spring onions, ginger and garlic to stir-fry, add pig intestines and stir-fry until slightly charred.

Materials: 500 grams of pig large intestine, dried pepper, pepper, garlic slices, cooking wine, soy sauce, sugar, ginger slices, salt, chicken essence. Put very well in a clean basin, pour flour and beer in the basin and rub it back and forth until the dirt on the intestines is washed. Rinse thoroughly with running water. Put a sufficient amount of water in the pot, put it into a very clean wash, pour in cooking wine and ginger slices and bring to a boil, then remove the fat intestines.

To make delicious fresh pig intestines, you can try the following steps: preparation: clean the fresh pig intestines, remove impurities, and cut into blocks of appropriate size. Boiled in flying water: put the cut pig large intestine into boiling water to cook, on the one hand, it can remove the smell, on the other hand, it can also make the large intestine more fresh and tender. Seasoning and pickling: marinate the cooked large intestine with salt, cooking wine, ginger slices and other seasonings for a period of time to add flavor.

How to make pig large intestine delicious and crispy

Ingredients: 200 grams of pig large intestine, 100 grams of sharp pepper. Ingredients: 1 small piece of ginger, 5 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of chicken essence, 1 spoon of salt, 10 grams of edible oil. Wash pig large intestine, cut into small pieces, chopped garlic, chopped ginger. Pour the right amount of oil into the pan, after the oil temperature rises, add ginger and garlic to stir-fry, then pour into the pig intestine to stir-fry, then cook the cooking wine and soy sauce, pour in the pepper and stir well.

Ingredients: pig large intestine 500g, green red pepper 4, green onion 1, millet pepper 3, garlic 3, salt 1 tablespoon, light soy sauce 10g, starch 1 spoon, peanut oil 10g; prepare 500g pig large intestine. Remove the stalks of the cleaned green and red peppers, break them, remove the seeds and cut them into small pieces, cut green onions into green onions, cut millet peppers into sections, cut garlic into slices, and then set aside. Cut the pig's large intestine into sections and wash them one by one.

Rectum is used for selecting materials. Pig large intestine is very long, and there are rectum and curved intestines, and the production of raw and explosive fat sausage must use rectum, because curved intestines are relatively hypertrophic and difficult to cook, and have strong toughness. Generally speaking, they have to be initially processed before they can be made into different dishes. If the production time is too long, they must lose their brittleness, only chewy, while the rectum is relatively small and crisp, which can be fried directly and cooked to maintain a crisp sense of crispness. Go fishy.

First bittern and then fry. Stew tripe and fat sausage with spices before stir-frying. Brine can not only remove the toughness of tripe and fat intestines, but also make tripe and fat intestines taste ahead of time. Stewed tripe and fat intestines do not add salt, because tripe and fat intestines are easy to contract when encountered with salt and will soon become as tough as rubber bands. In addition, do not excessive halogen, halogen can easily penetrate the degree of chopsticks is just right, good bittern can be taken out to cool it can be used for cooking.

Fried pig large intestine, if you want to be crispy and delicious, you need to pay attention to the following points: first, the large intestine needs to be thoroughly washed with baking soda, flour, white vinegar, salt and water; second, before frying the large intestine, it can be pickled with seasoning, which can both remove fishiness and increase flavor. Third, the pan should be hot, the fire should be fierce, and the stir-frying speed should be fast.