How to make the large intestine of pigs, it is better to eat it, and it is best to do it in a dry po

Braised fat sausage. Step 1. Dry flattening.

It is necessary to wash it first.

In the cut into a round shape about 3 cm or so.

Put it flat in a spicy pan. Oily and scented. Don't make too much heat (about 10 minutes) and add the seasoning.

Ginger. Large dots of garlic. Beans are applied in small amounts.

Wait for the ginger to figure out the fragrance. (about 2 minutes) Add the thin sea pepper sauce and a small amount of sweet sauce. Salt (can be more), monosodium glutamate.

Flattened. Serve up. (You can eat it) so that it can sit for about two days. Eat it according to the situation.

Step 2. Teriyaki.

Put the flattened ones in a pot and add the water and the vegetables to be burned, such as radish. kohlrabi, etc. Cook and serve.

The braised fat sausage cooked fragrantly is good.

I think it's best to have green pepper fat sausages, which is relatively simple and tastes good.

How to make the large intestine of the pig First of all, we prepare the cleaned large intestine of the pig, and some red peppers as well as celery and dried chili peppers. For spices, we need to prepare star anise, cinnamon, bay leaves, and peppercorns. Onions, ginger, garlic, and seasonings used at ordinary times are essential.

First of all, after we clean the large intestine of the pig, we put it in the pressure cooker, add the prepared spices, green onions, ginger and garlic, and cooking wine. If there is a pressure cooker, it is enough to simmer for 15 minutes, and if there is no pressure cooker, about twenty or thirty minutes is about the same.

The pig intestine is very delicious, in fact, there are many ways to make the pig intestine, and the taste of the pig intestine is also very good. Usually we can learn to make this dish at home, maybe during the Chinese New Year, many families will prepare pig intestines. Usually, because it is too troublesome to clean the large intestine of pigs, the main ones sold on the market are often cleaned, and the large intestines of pigs will be cleaned, and they can also be fried directly.

1. The practice of braised pork large intestine.

The method of braised pork intestine is not complicated, it is similar to some of the usual braised dishes, and similar to the dishes we usually make. First of all, you need to prepare an appropriate amount of fresh pig intestine, and then clean the pig intestine thoroughly, cut it to wash and wash it and cut it into sections for later use, put a small amount of oil in the pot first, heat the oil, and then put the processed pig intestine in, stir-fry for a while, and then add braised soy sauce and light soy sauce and a small amount of edible salt and monosodium glutamate, stir-fry into the flavor and then drip in some water, and simmer directly after cooking.

2. The practice requirements of braised pork large intestine.

The method of making braised pig large intestine is not complicated, but there are some requirements in the production process, or you need to pay attention to it, before the production of the pig large intestine must be fresh, this is very critical, fresh pig large intestine can make authentic and delicious dishes, and the pig large intestine must be clean in place, the cleaning link is also very important, to deal with it thoroughly, in order to be able to eat more hygienic and healthy.

3. The nutritional characteristics of the large intestine of braised pig.

The braised pork intestine looks brighter in color, the color and flavor are complete, the taste is quite delicious and delicious, eating this dish can not only satisfy our appetite, let our appetite be improved, but also enhance the physique, this dish is very warm, so if you are more interested in the braised pork intestine, then you must make your own taste, you will definitely like it very much.

The large intestine of the pig should be washed, then cut into small pieces and stir-fried with other ingredients, so that the taste will be better.

I think it is more delicious to stir-fry the pork intestine with sauerkraut, and it is also very nutritious, and the taste is very good, and it is very simple to make.

The best way to eat is to fry the pig's large intestine raw, clean it and then marinate it with cooking wine and ginger slices, and finally add green onions, ginger, garlic and fungus to stir-fry, so that the taste is particularly delicious.

It can be made into braised fat sausage, and this method is very simple and delicious, and many people like this way of eating.

The production method of dry pot fat sausage is to boil the oil type in the pot, put the fat sausage into the pot and stir-fry, then put some chili peppers, and put some divination ruler vertical potato chips. The most critical step is to clean the large intestine of the pig, and also to marinate, to remove the fishy smell, to pay attention to the heat of sleepiness, but also to pay attention to the way of stir-frying.

When making dry pot fat sausages, you must first buy a pack of dry pot sauce, and then the fat intestines must be cleaned, cut the fat intestines into sections, burn oil in the pot, pour the dry pot sauce into it, fry the fragrance, and then pour the fat intestines into it and stir-fry with hail.

It should be to wash the fat sausage with water first, and then fry it in the pot, and then put it in hot water after frying, probably hot water in the pot.

1. Stir-fried chili peppers in the large intestine of pig.

There are indeed a lot of practices in the pig intestine, which is used to fry is the most common practice, and it is also what everyone prefers, you can use the pig intestine to fry the pepper, many people like to eat, and the practice is relatively easy, first of all, prepare an appropriate amount of fresh pig intestine, cut it to wash it, and then cut it into sections, clean it in the preparation of some peppers, and then put the pig intestine into the pot to add some condiments, fry the pepper and then put it into it and stir-fry together, and finally drop in a small amount of water to simmer and collect the juice.

2. Roasted tofu in pig intestine.

The pig intestine can also be burned with tofu, the pig intestine burnt tofu is also most of the friends are very fond of eating, this method is also relatively simple, first of all, we must prepare an appropriate amount of fresh pig intestine and an appropriate amount of fresh tofu, both must be cleaned, and then put it in the pot, and then add some seasonings, such as fennel, star anise, soy sauce, edible salt, monosodium glutamate, etc., and finally add an appropriate amount of water, and then boil it over high heat, and then use low heat to cook slowly, until it is boiled and boiled into the flavor.

3. Braised pork large intestine.

If you usually like to eat braised flavor dishes, then the pig intestine into braised pork intestine is also very recommended, the pig intestine into braised dishes is very delicious, the production method is not complicated, first of all, prepare about half a catty of fresh pig intestine, cut it with scissors and clean it, and then cut it into segments, first put it in the pot and stir-fry, add salt, soy sauce light soy sauce and stir-fry for a while, add a small amount of water and simmer until it is simmered.

Spicy fat sausage: 1. Cook the raw fat sausage with raw water, and remove it immediately after the fat sausage turns white.

2. Cut the fat intestine into inch lengths and set aside.

3. Chop the green onion, ginger and garlic finely and set aside. Prepare watercress, pickled pepper, salt, monosodium glutamate, cooking wine, peppercorns, and peppercorns.

4. Pour an appropriate amount of oil into the pot, when it is hot, put the bean paste and pickled pepper in the pot and stir-fry until it is red, put the green onion, ginger, garlic, and Sichuan peppercorns, and wait for the fragrance, pour the fat intestine into the stir-fry for a while, and put in the prepared cooking wine, salt, and flavor.

Fine, then stir-fry, remove from the pot and put on a plate, sprinkle peppercorn powder on the finished dish.

5. Pour an appropriate amount of oil into the pot, heat it, and pour it on the finished dish.

Fat intestines. [Raw materials].

Ingredients. 250 grams of pig net cooked fat sausage. Accessories.

10 grams of water magnolia slices, 15 grams of blanched rape, 10 grams of blanched carrots, 10 grams of water hair mushrooms. Pork lard, soy sauce, vinegar, Sichuan pepper water, Shao wine, monosodium glutamate, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch.

Production process] 1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Cut the magnolia slices and carrots into slices. Rape cut into sections. Cut the green onion into elephant eye pieces. Finely chop the ginger and garlic. Parsley cut into sections. Cut the mushrooms in half.

2. Use soy sauce, vinegar, pepper water, Shao wine, monosodium glutamate, wet starch, and chicken soup to make juice.

3. Put the pork oil in the spoon, when the oil is hot, pour the fat intestine into the spoon and fry it for a while, and pour it into the colander to control the oil.

4. Put a small amount of oil in the spoon and heat it, fry it with green onions, ginger and garlic, add magnolia slices, rape, carrots and mushrooms and stir-fry slightly, then pour the fried fat sausage into the spoon, cook the good juice, and then put in the coriander segment, stir-fry a few times out of the spoon.

Step 1: Cleaning.

First of all, we pour aged vinegar into the fat intestine and rub it for a while. Aged vinegar can remove the smell very well.

Grab a handful of flour, rub it vigorously, use the adsorption capacity of the flour to remove the mucus, and then squeeze out the impurities inside and outside the large intestine from the head again.

Then wash it repeatedly with water to flush out the impurities inside, don't be afraid of trouble when you eat yourself, rub it several times repeatedly, and the excess oil and impurities can be washed clean.

Step 2: Put on the pressure cooker.

Add water to the pressure cooker and put it into the large intestine, then put some green onions and ginger slices to remove the smell, put in a few star anise, Sichuan pepper, and add salt to increase the bottom taste.

Then cover the pot with a lid, bring to a high heat until the gas is high, then turn to medium heat for 6 minutes. It is best to use a pressure cooker to cook fat sausages, which can save time and cook relatively badly.

We'll prepare a little more ingredients at this time. Pat the garlic flat and cut it into minced garlic, peel the skin of a lettuce, and the white fiber on it is best to clean it so as not to pad your teeth when eating.

Then break it and cut it into diamond-shaped slices. After cutting, soak in water for a while, so that it tastes more crisp.

At this time, the large intestine is almost stewed, open the pressure cooker after deflating, take a chopstick and try it, and you don't have to chew it when you eat.

Step 3: Start cooking.

Now take out the fat intestines and wash them again with water. Place it on top of the board to change the knife. Here we cut it into hob pieces, which are easy to taste.

When cutting, the knife can be pushed backwards and cut.

Heat the oil in the pot, drain the lettuce and pour it into the pot, stir-fry it over high heat, add a little salt, sugar, and monosodium glutamate to taste.

After being broken, it is placed at the bottom of the plate, and the color of the lettuce is basically unchanged.

Heat the oil in the pot again, add the green onion, ginger and garlic and stir-fry until fragrant, sprinkle in a small handful of Sichuan peppercorns, and a small handful of dried chili peppers. Turn on low heat and stir-fry to bring out the spicy flavor, two spoons of bean paste, and a piece of hot pot base. Sauté the sauce until fragrant and stir-fry the red oil.

Add an appropriate amount of water along the edge of the pot and start to taste.

Add salt, sugar to add a little more monosodium glutamate, chicken powder, pepper, two spoons of cumin to remove the smell and peculiar smell, light soy sauce, turn to high heat and boil for two minutes to bring out the fragrance of the sauce.

Then take out the residue from the pot and pour it into the large intestine to cook for a while.

The front of the large intestine is basically pressed, and this step is mainly for flavor. Turn on the high heat to reduce the juice and hook in some water starch to let the seasoning better adsorb on the large intestine. When the soup is thickened, remove from the pot and serve on a plate.

Grab a handful of dried chilies, top with minced garlic and peppers. Then pour hot oil at 200 degrees to bring out the fragrance. Finally, sprinkle with coriander and serve to your heart's content.

750 grams of pork intestine, 15 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of vinegar, 30 grams of sugar, 1 gram of pepper, 50 grams of cooking wine, 1 gram of cinnamon, 4 grams of salt, 1 gram of sand kernels, 5 grams of garlic, 15 grams of sesame oil, 6 grams of coriander, 5 grams of shallots, 15 grams of chicken fat, 5 grams of ginger.

Here's how. 1. Wash and cook the fat intestines, cut off the thin tails, cut them into centimeter-long segments, put them in boiling water and boil them thoroughly to remove the dry water.

2. Pour oil into the wok, and when it is hot, fry it in the large intestine until golden red.

3. Pour sesame oil into the wok and heat it, add 30 grams of sugar and fry it over low heat until it is dark red, pour the cooked fat sausage into the pot, and turn the pan upside down to make it colored.

4. After cooking wine, green onion, ginger and garlic are stir-fried until fragrant, add 250ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and soup, and then move to a slight fire and simmer.

5. When the soup reaches 1 4, add pepper, cinnamon (crushed) and sand kernels (crushed), continue to simmer until the soup is dry, turn the spoon to evenly wrap the juice on the large intestine, drizzle with chicken fat, drag it into a plate, and sprinkle with chopped coriander.

Ingredients: 500 grams of cooked pork intestine.

Excipients: appropriate amount of green onion, ginger and minced garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Shao wine, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon powder, appropriate amount of sand kernel powder, appropriate amount of coriander.

Here's how. 1. Cut the cooked large intestine into 2cm long segments.

2. Blanch in boiling water, remove and drain.

3. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil.

4. Leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the clear soup, add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar and chicken essence.

5. Pour in the large intestine again, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly.

6. When the soup is thickened, add pepper, cinnamon and sand kernel powder.

7. Finally, pour in pepper oil and sprinkle chopped coriander before cooking.

About 400 grams of cooked pork large intestine, about 100 grams of green onion white, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper salt, and appropriate amount of garlic.

Here's how. 1. Put the pot on the fire, add water, salt, cooked large intestine, boil over high heat, remove and drain the water. Each large intestine is inserted into the green onion white, and the outside of the large intestine is smeared with soy sauce. Mash the garlic into a puree.

2. Heat the pan, add oil, when it is ten mature, put it into the large intestine, fry it until it is jujube red, remove it, and drain the oil. Remove the white onion, cut it into 1 cm wide diagonal pieces, and arrange them neatly on a plate. Put the sweet noodle sauce, garlic paste, pepper and salt into a small dish and dip it.