How to fry the large intestine of the pig to be crispy and tender, how to fry the large intestine of

Pig intestine, I believe everyone is more familiar with, in foreign countries, basically no one eats, but in China, it is a very classic and delicious food. For the large intestine of pigs, in fact, the polarization is more serious, people who like to eat it can't wait to eat it every meal, and those who don't like to eat can't touch it.

I think a large part of the reason for polarization is because it is difficult to make, and it can be said that 9 out of 10 people are not good at frying, either they are not crispy or have a peculiar smell. Moreover, the large intestine itself is a relatively dirty ingredient, and it often has to be cleaned for a long time before frying, which is particularly time-consuming and troublesome.

However, these questions are for novices, for experienced chefs, these are actually not problems, so let's talk about a few points that need to be paid attention to when stir-frying large intestines, if you don't know how to fry yet, then hurry up and look down.

First of all, the large intestine needs to be cleaned before frying, which is more troublesome for novices, so some small skills need to be mastered. Clean the surface of the large intestine first, and rub it by hand when cleaning, take out some dirty things in the large intestine first, and then insert chopsticks into the intestine to turn the large intestine over and clean it again. After washing, sprinkle flour on the large intestine, rub the flour evenly on the large intestine with your hands, wipe it evenly and put it aside for 15 to 20 minutes, and then rinse the large intestine again, so that the large intestine is washed.

After washing, the large intestine needs to be blanched, the large intestine is blanched in a pot under cold water, add some cooking wine and ginger or something to remove the fish, and after the large intestine is blanched, the large intestine is taken out, and it is soaked in ice water to cool down (if there is no ice water, it can be soaked directly in cold water, in short, it is a quick cooling), and then cut and fry after the large intestine cools. In this way, the fried large intestine will be crispy and flavorful, and many people are not fried because of this step.

Fat intestine, for the large intestine of pigs, is a common dish, has a strong toughness, the taste is quite delicious, but the key is to wash when washing, otherwise there is a smell is not good, when washing pig fat intestines, we must first remove the fat oil in the fat intestines, first wash the dirty things inside with edible salt, and then turn over and put in the flour to scrub, scrub several times to remove the odor.

Crispy after this treatment:

1. Clean the inside of the large intestine with aged vinegar or cornstarch.

2. Turn the large intestine over and tear off all the oil attached to the large intestine.

3. Put the large intestine into cold water and boil it until it is seven or eight medium cooked, and if possible, you can directly put the large intestine into ice water to cool it.

4. Then cut the large intestine evenly and then fry it, so that the fried large intestine will be crispy and not soft.

First of all, the pig's large intestine must be cooked, and then it can be eaten dry, and it can be eaten crispy.

How to fry the large intestine of the pig to be crispy and tender The method is as follows

1.Select the large intestine, the large intestine of the pig Nathorn is very long, and there are rectum and curved intestines, and the production of raw fat intestines must use the rectum, and the rectum is relatively small and the hole is crispy and tender, you can directly fry and cook, to maintain a crispy crisp feeling.

2.To remove the fishy smell, do not rush to wash the large intestine of the pig bought, first give a large amount of salt, white vinegar, corn starch, etc., the mucus on the fat intestine is easily washed off, and then break the fat intestine and tear off the fat oil inside, so that the processed fat intestine not only does not have a fishy smell, but also has a better taste.

3.Soak with baking soda or edible alkali, after the fat intestine is cleaned, put it directly into the basin, add baking soda or edible alkali, grasp and soak evenly for about 10 minutes, baking soda and the amount of use can not be too much, generally add about 1g to a pound of fat intestine.

4 heat control There is a sentence in the industry, that is, "fire breaks", the meaning of the word "break" is not 10 minutes cooked, only 7 minutes cooked, and this nuclear mu needs a large fire to complete, the fire is not enough, it can only extend the time, the time is too long, the brittleness and tenderness are slowly lost, so it needs to be fried quickly over high heat.

5 time to be short, to make this dish, can not exceed 2 minutes, you need to put the ingredients in a bowl in advance, and then adjust the bowl juice, when frying, the fat intestine is crispy immediately poured in, quickly stir-fry over high heat, break the raw out of the pot, from the pot to the pot out of the pot no more than 2 minutes, if the speed is fast enough, the fire is big enough, 1 minute can be.

Pork intestine is a classic Chinese delicacy, but it is easy to make the intestines hard and difficult to swallow during the cooking process, so how to make the pork intestine fried delicious and tender? Here are some tips.

1.Cleaning the pig's large intestine.

When cleaning the large intestine of the pig, first wash the large intestine of the pig, clean the dirt on the surface, and pay attention to removing the fat and feces inside. Then add the pig's large intestine to cold water and boil, you can skim off the foam and impurities, and cook with skin for 15 20 minutes. This can boil out impurities and odors in the large intestine, making the large intestine cleaner.

2.Cut into small pieces.

Cutting the large intestine of the pig into small pieces can be discussed to make the cooking time shorter and easier to absorb the flavor. After cutting, it can be rinsed with water to remove the shell film.

3.Cook until soft.

If you want to make the pork sausage delicious and tender, the cooking time is also very important. A small amount of vinegar and wine can be added to speed up the cooking process and remove the fishy smell of the pig's large intestine. This process takes more than 45 minutes of cooking, so that the large intestine of the pig will become soft and elastic.

4.Important seasoning.

In the stir-frying of the pork intestine, the choice of seasoning should also be noted. Commonly used green onions, ginger and garlic, you can also add cumin, pepper and chili pepper and other seasonings to make the taste more spicy. At the same time, you should put salt, soy sauce, sugar and other seasonings according to your taste to achieve a balance of taste.

5.Heat control.

During the frying process, the control of the heat is also very important. First, stir-fry the pig's large intestine quickly over high heat to let its surface heat evenly, and then change to medium-low heat and stir-fry slowly until the intestines are fragrant and tender.

Conclusion. The above are the tips for stir-frying the large intestine of pigs, cleaning, cutting sections, cooking soft, seasoning and heat mastery, these are the keys to making a good pig intestine. During the frying process, you can also add some of your favorite vegetables and toppings to increase the taste.

Go ahead and try it, and you'll be sure to stir-fry a delicious and tender pork intestine.

The way to make the large intestine of the pig delicious and tender is as follows:

Preparation: 800 grams of pork intestine, half a limb of flour and a lead bowl, an appropriate amount of green and red peppers, an appropriate amount of salt, 1 bottle of brine juice, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, etc.

1. Rinse the pig's large intestine with water first, pick it up and then pour in the flour, rub it repeatedly like washing clothes, until the flour removes the dirt and oil stuck to the pig's large intestine, and then soak it with water.

2. Boil an appropriate amount of water in a pot, add a piece of ginger, pour in a little cooking wine, put the washed pig intestine into the pot, blanch over high heat for about 15 minutes, remove and drain.

3. Pour the brine juice into the casserole and boil, it is not difficult to boil the brine juice by yourself, buy a seasoning package in the market, add soy sauce, a little rock sugar and water and boil until it tastes, it is homemade brine juice. After the brine juice is boiled, put in the pig's large intestine and cook for another 20 minutes, then turn off the heat, let the pig's large intestine soak in the pot for half a day, and then take it out and cook with other ingredients.

4. Wash the chili peppers, remove the seeds and cut into shreds, scoop up the pig's large intestine and cut it into a diamond shape.

5. Heat the pan, pour in the cooking oil, fry the pepper shreds until fragrant, and then pour Bi Lao into the pig's large intestine and quickly stir-fry more than a dozen back and forth. Good calendar.

6. Add a little soy sauce and stir-fry evenly to serve.

The steps to fry the pork intestine to be delicious and tender are as follows:Ingredients: chili pepper, large intestine, cooking wine, soy sauce, monosodium glutamate, oil, ginger, garlic, etc.

1. Clean the large intestine with flour.

2. Heat the oil from the pan and stir-fry the ginger and garlic until fragrant.

3. Put it into the large intestine and stir-fry for a while, then cook in cooking wine and soy sauce.

4. Add the peppers and continue to stir-fry over high heat.

5. Add a little boiling water, cover and simmer over medium heat for 2 minutes.

6. Add a little salt and monosodium glutamate to taste, and remove the juice from the pot over high heat.

The first is the choice of the pig intestine, if you can serve the manuscript, when you buy the pig intestine, try to choose to buy it in the morning, because it is easier to buy a good part. There is a saying: "The most delicious part of the pig's large intestine is the large intestine."

The large intestine of the pig in this part is relatively thick, and the taste is extremely crisp and refreshing.

Cleaning of the large intestine of pigs:

After the pig intestine is bought, it is the water-consuming stage of dealing with the pig large intestine, put the pig large intestine into the water basin, put 50 grams of flour, put 2 tablespoons of salt, put in a small half cup of white vinegar, and then put in 1 tablespoon of baking soda, and then grab the large intestine of the pig with your hands for 5 minutes, grasp the sticky liquid on the surface of the large intestine of the pig, and then change the water to rinse it clean, and then use the index finger and thumb of the left hand to open the mouth of the large intestine of the pig, and put the large intestine of the pig into it while filling the water, turn over the large intestine of the pig, and there will be more fat after turning the noodles. Tear off the dirty fat oil, leave a small part of it clean, then add flour, salt, white vinegar, baking soda, grab and wash this side again, then change the water to clean it, then turn the noodles over, and then grab and wash with water until the water will not become turbid. The large intestine of the pig washed in this way is relatively clean, but some people often joke: "The large intestine of the pig should not be washed too clean, otherwise it will be tasteless."

I don't know what you guys think?

Before we start making it, we first need to prepare the following ingredients: 700 grams of pork intestine, 200 grams of sour bamboo shoots, a pinch of salt, 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and a little water starch.

Step 1: Dry the cleaned pig large intestine, then put it on the cutting board, cut it into small pieces about 3 cm wide with a kitchen knife, not too small pieces, because the large intestine of the pig will shrink and shrink in the process of stir-frying, and put it on a plate for later use.

Article **5 The second step: add oil to the pot and heat it, then put the prepared sour bamboo shoots into the pot, fry them on high heat, fry the water of the sour bamboo shoots dry and fragrant, and then put them out for later use. Heat oil in the pot, put 1 tablespoon of bean paste when the oil temperature is 5 hot, fry the red oil over low heat, and then put the cut pork intestine into the pot, add a little salt, add 2 tablespoons of light soy sauce, add 2 tablespoons of oyster sauce, turn on the maximum heat, stir-fry for 1 minute, fry until the pig's large intestine is rolled up, then pour in sour bamboo shoots, pour in a little water starch, quickly stir-fry evenly, and you can put it out of the pot and put it on the plate!

1. Ingredients for stir-frying pig large intestine.

First of all, you need to prepare about half a catty of fresh pig intestine, the pig intestine must be made to ensure that it is fresh, and you also need to prepare some seasonings, such as edible salt, olive oil, and a small amount of monosodium glutamate and soy sauce light soy sauce. In addition, you need to prepare a small amount of chili peppers, and it is best to choose the one that is spicy. All the materials are prepared, and the quantity and quality of these materials must be very particular.

2. The steps of stir-frying the large intestine of pigs.

The first thing to do is to clean the pig intestine, which is a very important link, if the pig intestine is not clean, then it will carry some harmful substances, and will affect the taste, to use scissors to split the pig intestine, and then completely remove the dirty substances inside, and then scald it with boiling water, to ensure that it is cut into sections after cleaning, the pot is first put into the prepared olive oil to heat, and then the processed pig intestine is put into it and stir-fried, and then add the prepared seasonings and peppers, Until it is sautéed until fragrant, then add a small amount of water and simmer for 10 minutes.

3. The characteristics of stir-fried pig large intestine.

The taste of this dish is very fresh and fragrant, which makes people very comfortable to eat, and eating this dish can play a role in promoting appetite and enhancing physical fitness, so this dish is very worth making and tasting, and it is not very complicated in terms of practice, but it is very particular about the choice of materials. Pay attention to the correct method, and the stir-fried pork intestine is both nutritious and delicious.

A list of ingredients. Cooked fat sausage, pepper, cooking wine, light soy sauce, soy sauce, salt, vinegar, water starch, garlic, sugar.

Steps. Step 1

Put oil in a pan, add a portion of minced garlic or garlic slices, and stir-fry until fragrant.

Step 2: Add the fat sausage and stir-fry. Add the green pepper slices, add light soy sauce, soy sauce, cooking wine, a little sugar, a little salt, put in the water starch ditch juice, put a few drops of vinegar into the pot before leaving the pot, and add another part of the garlic. Remove from the pan.

Tips: The amount of sugar should not be large, and the sugar used here is to enhance the salty taste. I bought the fat intestines that have been processed and cooked in the market, so that you can take them back and fry them, which is very convenient.

Stir-fried pig intestine becomes crispy and delicious, pig intestine can be fried in starch, or it can be fried in the pot for a long time, only oil is put in the pan when frying, and nothing else is put in it, fry it slowly over low heat, and keep turning it to avoid frying until it is cooked and the large intestine is browned, at this time, the large intestine is crispy.

You can also wash the large intestine of the pig and add salt and flour to knead it to remove the intestinal wall dirt; Then rinse with water and add cooking wine, ginger slices, and lemon slices to remove odors; Then cut the large intestine into 20 cm long, then add cooking wine, pepper, and ginger slices to marinate for half an hour, and then taste and remove the fish.

The second step is to heat the oil, put a thin layer of starch in the starch in the large intestine, and then fry it in the oil pan until it is golden brown and fried.

The third step is to stir-fry the fat sausage. Heat the oil, add the soybean milk paste, green onion, ginger and garlic, dried chili pepper and stir-fry until fragrant, pour in the garlic sprouts, millet spicy, fungus and stir-fry, then put it into the large intestine, add salt, sugar, vinegar, chicken essence, Sichuan pepper powder, thirteen spices, light soy sauce to taste, pour in the dark soy sauce to adjust the color, and then turn a few times to get out of the pot, sprinkle with chopped green onion and coriander.