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A course on the practice of producing large intestine

Raw large intestine practice course: preparation materials: large intestine, onion, ginger and garlic, cooking wine, salt, soy sauce, pepper powder, pepper powder, five-spice powder, sugar, light soy sauce, soy sauce, sesame oil. Treatment of large intestine: clean the large intestine, cut it into segments, knead it with salt and flour, and rinse repeatedly. Boil the large intestine: put the large intestine into the pot, add cooking wine, spring onions, ginger and garlic, bring to a boil over low heat for 30 minutes, remove and set aside.

e. Add enough water, the amount of water should not pass the pig's large intestine, boil over high heat, turn to low heat and simmer slowly, until the pig's large intestine becomes soft and rotten, and the soup is thick. Sauerkraut pig large intestine materials: pig large intestine, sauerkraut, ginger, garlic, dried chili, cooking wine, light soy sauce, sugar, salt, chicken essence. Step: a. Wash pig large intestine, remove odor, cut into sections and set aside.

Production steps: after cleaning the fat intestines, put into a boiling water pan with ginger and spring onions and white wine, remove and put into a pressure cooker mixed with water, steam pressure for 3 minutes, simmer until naturally cool, then take out and cut into small pieces for use. Peel the taro, put it in a basin and add salt and lard, steam it in the cage and take it out, put it at the bottom of the plate together with garlic and celery.

. wash the freshly bought tea tree mushrooms and dry them. 2. Wash the pig sausage with salt and cut it into small pieces. 3. Slice ginger and garlic and cut into pieces with chopped onions. 4. Deep-fry sliced ginger and garlic in oil until peeled, then put down the scallion and saute until fragrant. 5. Pour down the raw pig intestines and keep stir-frying. 6. Pour down the tea mushrooms and keep stir-frying. 7. Add appropriate amount of sugar and salt to season. 8. Pour in the right amount of water to boil.

Practice: first wash and cook the pig large intestine until medium well, change the knife into triangular slices, marinate it 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. [gourmet China] add oil to the pan, add spring onions and garlic, add green, red pepper, fungus, refined salt and monosodium glutamate to stir-fry out of the pan.

Wash pig large intestine, rub it with 50 grams of vinegar and a little salt, remove mucus and dirt, rinse and put it into a boiling water pan, add spring onions, ginger and wine to simmer until cooked, remove and cut into 3 cm long sections, then blanch in a boiling water pan, remove and drain. Heat the wok over medium heat, pour in the lard and cook until 70% hot. Deep-fry the large intestine until red. Remove.

Tips for scorching the large intestine

Scorched large intestine: preparation materials: large intestine, spring onions, ginger and garlic, chili, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, oil. Treatment of large intestine: clean the large intestine, cut it into segments, knead it with salt and flour, then rinse it with clean water. James water: put the large intestine into the pot, blanch the water with cooking wine, remove and set aside.

The trick of scorching large intestine scorching large intestine is a delicacy, but it is easy to be scorched in the production process. Here are some tips for making scorched large intestines: soak the large intestine in salt water before baking to remove odors and impurities. Cut the large intestine into even small pieces to ensure that the baking time is uniform. Before baking, rinse the large intestine with clean water to remove excess salt.

Practice: wash red and green peppers and cut them well. Sliced bamboo shoots. Garlic flattened and chopped, must not be stingy with garlic, do this dish with more garlic delicious ah, chopped onions, shredded ginger. Semi-finished fat intestines (which have already been cooked) are cut into small pieces. Add three tablespoons of starch to the fat intestine and grasp it well with your hands so that each section of the fat intestine is covered with starch. After the pot is hot, pour in a little more oil, and heat the oil into the fat intestines.

How do you cook the large intestine?

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. Practice 1: first of all, prepare pig large intestine, green pepper, spring onion, ginger and garlic, dried pepper, soy sauce, sugar, wine, cumin, bean paste and pepper. Secondly, wash the large intestine of the pig, put it into the pot and add water, call pepper and white wine and cook soy sauce for 30 minutes. Slice green onion, ginger and garlic and set aside. Then, remove the pig's large intestine and cut it into sections, prepare the wok and heat it up, add pepper, bean paste, onion, ginger and garlic to stir-fry.

3. Ingredients: 5 grams of sesame oil, 5 grams of oyster sauce, 5 grams of ginger, 10 grams of salt, 3 grams of sugar, 250 grams of pig large intestine, 8 grams of monosodium glutamate, 5 grams of pepper, 5 grams of red pepper and so on. Cut chives, wash pig's large intestine, cook and cut into strips, cut red pepper into strips, shred ginger, cook oil and stir in shredded ginger. Add large intestine, red pepper, salt and oyster sauce, add Shaoxing wine, stir-fry until tasty, golden brown.

4. Prepare materials, large intestine, ginger, ingredients, pepper, granulated sugar, red oil pepper, garlic slices, soy sauce, salt, coriander, pepper, Pixian bean paste, garlic, liquor. Wash the large intestine repeatedly with salt and liquor, put the large intestine into a cold water pan, add ginger, pepper and water to the boil, then add white wine.

Method of roasting fat sausage

After washing the fresh fat sausage, boil it with star anise cinnamon for half an hour to taste it. Cut the fat intestines into small sections and marinate them with Donggu soy sauce for two minutes. Wear a string of fat intestines with bamboo sticks. Bake in the oven for 12 minutes and set the temperature to about 200 degrees. Sprinkle with barbecue powder, cumin powder and white sesame seeds, turn underneath, let the seasoning mix well, then bake in the oven for 12 minutes.

Preheat the oven to about 200 degrees, put the baking pan on the top of the oven, turn on and off the fire, bake for 5-8 minutes, and then bake at 220 degrees for 3-5 minutes. The specific time and temperature should be increased or decreased according to different ovens. The delicious roasted sausage will be ready.

Clean the fresh large intestine thoroughly (especially turn it over and get rid of the dirt thoroughly, wash the inside and turn it over several times until it is thoroughly washed inside and outside). Wash the large intestine with cold water, blanch the large intestine with ginger slices and cooking wine in order to remove the smell (for the heavy-smelling ingredients, put the cold water in the pot to remove the smell better).

Wash the sausage repeatedly with crude salt and flour and remove the sausage oil until there is no mucus on the sausage. Pour water into the pressure cooker, pour into the washed sausage, add salt, cooking wine, soy sauce, ingredients, pepper, cinnamon, incense leaves, aerated and pressed for 13 minutes. Remove the cooked fat sausage, rinse it with clean water, cut into thin slices with an oblique knife, and set aside on a plate. Chop onions, red peppers, onions, ginger, garlic and coriander and set aside.