What to do if the fat intestine is not rotten when it is boiled, and how to make the fat intestine s

Dry-boiled fat sausages need to be processed in the early stage, and they can't be bitten directly by dry boiling. Processing method: first put the whole fat intestine into the water and boil, boil until you can use chopsticks to pierce it horizontally and take it out, after dripping dry water, rub some soy sauce on the fat intestine, and then fry it in the oil pan until it changes color, take it out, and the pre-processing is completed.

The fat sausage processed in this way is then cut into pieces to make a dry pot, which is both fragrant and rotten.

Fat sausages are bubbled with edible alkali before boiling and then boiled. Add a little vinegar when you live and it's rotten, and it's rotten.

Cook in a pressure cooker for fifteen minutes.

Marinate in cooking wine and vinegar for 10 to 15 minutes before cooking.

The tips for boiling fat sausages are as follows:1. Buy raw intestines.

You should choose the whiter ones to buy, one is clean, and the other is easy to wash;

2. It is best to grasp it with alkali before washing, if there is no alkali, grasp it with salt; I like to cut the noisy hole into sections with a scissor knife, so that it is not tiring when filling the water; There is a knack for turning the intestines, turning the head slightly, filling the faucet, and soon it turns over, and I mainly put black or some small lymph nodes.

Drag it off, fat intestines, the oil is too clean and thin, and the taste is not good, and then, use the same method to turn it over.

3. Pour out the intestines and wash them well.

4. When boiling (low heat), throw two star anise, put the good ginger pieces, and cook wine.

The water submerges the intestines, and some people like to add soy sauce when boiling the intestines.

5. Remember to turn over when cooking, the degree of cooking (remember to put the green onion section halfway) can be poked through with chopsticks, and the intestines are not bitten when overcooked, and they are not chewable enough to chew, in short, the taste is an important part of the intestines.

Here's why:1. The fat intestine is mainly composed of muscle fibers (smooth muscle.

Connective tissue. Fat composition. 2. Muscle fibers and connective tissues have the characteristics of hardness, high toughness, high resistance to front temperature, insoluble and indigestible, and difficult to chew.

3. In the process of heating and cooking, the cell tissue structure of the fat intestine is eliminated.

will be destroyed.

4. Cause water loss in the cell tissue structure, making the fat intestine more resilient and less easy to chew. In general, the fat sausage needs to be blanched before cooking, and it should be cut off, so that the fat sausage is easy to fry, and the heat should be grasped during the frying process to avoid pinching.

Cook in a regular wok: Think about the large intestine of the pig.

It is easier to boil and boil for a longer time before boiling, and to pot under cold water, put some alkali in an appropriate amount, and change the water to medium heat and cook for an hour and a half after boiling, wrapping crispy.

Cook in an ordinary steamer: The large intestine of the pig is boiled in an ordinary steamer, and it needs to be boiled on low heat for about 50-60 minutes, and the large intestine of the pig can be easily inserted with chopsticks.

Use a regular pressure cooker.

Cooking: Cook the large intestine of the pig in an ordinary pressure cooker, turn to low heat and cook for about 30-40 minutes after steaming.

Cooking in an electric pressure cooker: Pig large intestines are boiled in an electric pressure cooker, just choose the hoof tendon gear to stew automatically, which generally takes about 30 minutes.

1) To buy raw intestines, you should choose the whiter ones to buy, one is clean, and the other is easy to wash;

2. It is best to grasp it with alkali before washing, if there is no alkali, grasp it with salt; I like to cut it into sections with scissors so that I don't get tired when I pour water; There is a knack for turning the intestines, turn over a little, fill the faucet with water, and soon turn it over, I mainly pull off the black or some small lymphatic nodes, fat intestines, the oil is too clean and thin, the taste is not good, and then, use the same method to turn it over;

3. Pour out the intestines and wash them well.

4) When boiling (low heat, throw two star anise, put the good ginger pieces, cooking wine, water until the intestines are submerged, some people like to add soy sauce when cooking the intestines, I like to fry and then color (personal preference)

5) Remember to turn over when cooking, the degree of cooking (remember to put the green onion section halfway) to chopsticks can poke through, overcooked intestines do not bite, not enough to chew can not move, in short, taste is important to the intestines. Tache.

1. Pot under cold water.

If you want the large intestine of the pig to be easier to boil, soak it in water for a longer time before cooking, and put it in a pot under cold water, put some alkali in an appropriate amount, and change the water to medium heat and cook for an hour and a half after boiling, and wrap it crispy.

2. Cook for a long time.

When roasting pork intestines at home, the large intestine is first cut into segments of about 10 cm and boiled thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is soft. It will be more convenient for secondary processing, mainly seasoning.

3. Don't fry it directly.

Don't throw the raw large intestine directly into the pot and fry it, because no one will be able to chew the large intestine made in that way.

4. Press with a pressure cooker.

If the time is urgent, you can use a pressure cooker to cook fat sausages, and it takes about 15 minutes to cook the pork intestines in a pressure cooker, and they can be completely cooked.

When boiling fat intestines, add a little white wine, which can not only make the fat intestines boil faster, but also remove the taste of the fat intestines themselves.

There is not enough time to cook fat sausages. The fat intestine itself is mainly composed of muscle fibers, connective tissue and fat, muscle fibers and connective tissue are hard, it has the characteristics of high temperature resistance, insoluble and difficult to chew. When the fat intestine is boiled, it will make the fat intestine more resilient due to the loss of water in the cell tissue, and the boiling time of the fat intestine should be appropriately extended, so as to make it soft and rotten.

Precautions for stir-frying fat sausagesIf the fried fat sausage does not move, then basically there is no way to replenish the book, and you need to use fresh fat sausage for cooking. The fresh large intestine is often very dirty, and there is a thick layer of grease in it, so we must first open the large intestine when making it, remove the dirty things inside, and tear it dry with our hands, and then add ginger slices, white wine, and vinegar to the pot under cold water and cook it together for about 10 minutes, so that the fried ones will not be chewy.

If it is directly cleaned and then put into the pot to fry, it is easy to bite and move, and after cooking, it can not only soften its taste, but also remove the peculiar smell in the fat intestine, and taste better.