The practice of stewed pig intestines, the home style practice of stewed pig intestines

Ingredients: Tofu cubes.

Potatoes are fat sausage grams.

Parsley root mapo tofu sauce.

Pixian bean paste.

Light soy sauce, dark soy sauce, salt, cooking wine.

Essence of chicken garlic. The practice of stewing fat sausages.

Cut the potatoes into small pieces and fry them until golden brown.

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Add the fat sausage and ginger slices and fry over low heat until golden brown.

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Blanch the tofu. <>

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Put oil in the bottom pot, add ginger slices, a spoonful of Pixian bean paste, a spoonful of mapo tofu sauce, and fry until the fragrance comes out.

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Add the processed tofu, potatoes, fat sausage, garlic slices and stir-fry. Parsley is not added for this step.

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Add 1/2 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and stir-fry.

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I forgot to take a picture of this step and replaced it with a cat. Add an appropriate amount of boiling water, just over the ingredients, cover and simmer.

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I forgot to take a picture at this step. Poke the potatoes with a shovel and they're almost cooked. Add the parsley segments. Parsley is the soul, neutralizes the oiliness of the fat intestines, must be added. Then cover and simmer for a few minutes until the parsley is ripe.

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Remove from the pan and add some chicken essence and garnish with some parsley leaves.

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Tips: You should definitely try it!!

Wash the large intestine of the pig, rub it inside and out with vinegar and a little salt, remove the mucus dirt, rinse it and put it in a pot of boiling water, add green onions, ginger and wine to cook, and remove it.

Stir-fried large intestine with chives.

Cuisine: Cantonese cuisine.

Type: Specialty Cantonese cuisine.

Basic features Please read:

Basic ingredients: 100 grams of chives, 250 grams of pork intestine, 1 red pepper, 1 piece of ginger, 20 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 5 grams of oyster sauce, 3 grams of sugar, a little pepper, 5 grams of Shao wine, 5 grams of sesame oil.

1. Cut the chives into sections, wash the large intestine of the pig, cook and cut into strips, cut the red pepper into strips, and cut the ginger into shreds.

2. Heat the oil in the pot, add the ginger shreds and stir-fry the pot, add the large intestine, red pepper, salt, oyster sauce, and Shao wine until it tastes golden brown.

Five-flavor large intestine. Ingredients: large intestine, sugar, salt, pepper, white vinegar, sand kernel powder, cinnamon powder, minced coriander, green onion, ginger and garlic.

Method: 1. Wash and cook the large intestine, and let it cool to a finger-high pier. 2. Stir-fry the green onion, ginger and garlic in the pot until fragrant, cook vinegar and add intestines, sugar, salt and an appropriate amount of fresh soup, simmer over low heat until one-third of the soup is left, and sprinkle sand kernel powder, cinnamon powder, pepper powder, pepper powder, pour pepper oil and put it into the coriander.

Features: Sweet, sour, bitter, spicy and salty, palatable and fragrant.

Nutritional analysis: Traditional Chinese medicine believes that the large intestine is flat, slightly cold, and sweet, and has a good therapeutic effect on intestinal diseases such as blood dysentery and stool pressing. The "Compendium of Materia Medica" records the effect of "moistening the intestines and curing dryness, regulating dirt and poison".

3. Then add monosodium glutamate and sugar, pour in sesame oil and stir-fry several times, remove from the pot and put it on a plate.

Ginger shredded large intestine. Materials].

300 grams of pork intestine, 1 small piece of tender ginger, 1 green onion.

Seasoning. 1) 1 teaspoon baking soda.

2) 1 tbsp cooking wine, 2 tbsp vinegar, 1 tsp salt, 1 tbsp starch.

Practice] 1Wash the large intestine of the pig and cut it into small sections; Shred the tender ginger; Chop the green onion into small pieces and set aside.

2.Enlarge the sliced pork intestine into a bowl, add seasoning (1) and 2 cups of water, soak for 30 minutes and then remove it.

3.After boiling half a pot of water, put it in the large intestine and blanch it quickly, soak it in cold water immediately after removing it, take a shower and drain the water.

4.After stir-frying the tender ginger in 2 tablespoons of oil, add the large intestine and seasoning (2) and stir-fry well, then add the green onion and stir-fry quickly.

Cooking] 1Baking soda water in the large intestine is more tender, and after blanching, it can remove residues that affect the taste.

2.Rinsing the scalded large intestine with cold water can not only reduce the temperature, but also keep the taste crisp and tender, but the action of putting it in the pot should be fast and not fried for too long.

Braised large intestine. The main ingredient is about 500 grams of 2 large intestine heads.

50 grams of soy sauce, 25 grams of sugar, l grams of pepper, 5 grams of green onion and ginger, and 2 grams of monosodium glutamate.

Method. Wash the large intestine, remove the oil slick, pinch out the sticky silk with salt, blanch the water, put it in a pot and boil, add green onions, ginger and rice wine, cook until it can be pinched (about 40 minutes), cool and cut into thick slices.

Remove from the oil pan, add the green onion knots and ginger slices and stir-fry them slightly, then remove them. Put the large intestine in the pot, cook the rice wine, soy sauce, sugar, and broth for 5 minutes, then add the pepper, thicken, and pour sesame oil into the pot.

Characteristics: The large intestine is fresh and tough, with Shanghai characteristics.

The method of stewing pig intestines is actually very simple, after washing, mix her pot with water and put ginger slices, and then put a little rice wine or white wine, and then the savior he will have no fishy smell, and after cooking, it can be stir-fried or made into a sweet and sour field.

The method of stewing pork knuckle, first of all, this pork knuckle is scalded with boiling water, then put it in the pot and fry it until fragrant, then add wine, and slowly simmer until it is cooked.

It is to clean the plant and put it in a pot, put in light soy sauce, salt, cooking wine, green onions, ginger, garlic, peppercorns, star anise, and then marinate it.

The practice of stewed pig intestines, if we usually make a long plant here, we will do dry sautéed large intestines.

Hello, this pig farm must be cleaned, it is best to wash it with the leaves of that pomegranate, and then stir-fry with garlic seedlings.

It's better to make a brine and put the pig's large intestine in it.

Hello, if you stew pork intestines, you can put some star anise cinnamon grass fruit in this, these are stewed together, which is very delicious.

Ingredients: chili pepper, large intestine, cooking wine, soy sauce, monosodium glutamate, oil, ginger, garlic.

Method: 1. Stir-fry the ginger and garlic after the oil is hot;

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

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

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

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

Brine large intestine. 2500 grams of raw pig intestine, 75 grams of salt, 50 grams of sugar, 20 grams of fennel, 13 grams of cinnamon, 25 grams of cooking wine, 3 grams of monosodium glutamate, and a little red yeast rice.

Method 1: Cut the pig intestine into segments. Open the inside of the intestine, scrape off the dirt, rub it vigorously with salt or alum several times, and then rinse it repeatedly with water to wash the inside and outside of the intestine, and finally, blanch it with boiling water, scrape and wash it again to keep it clean.

2. On the pot rack, put in water, salt, sugar, cooking wine, red yeast rice, fennel, cinnamon, monosodium glutamate and other seasonings, first boil with a strong fire, skim off the foam, and then cook for a while, that is, it becomes a marinated sausage juice.

3. Then put it into the braised sausage soup pot, boil the foam with a strong fire, switch to medium-low heat, and boil for an hour. The heat of the braised intestine should be appropriate, and it should be poked with chopsticks at any time to check the maturity (generally the standard is that the chopsticks can pierce the intestines with a light poke). The doneness of the marinated sausage is not enough, and the bite does not move; If it is too badly cooked, it will become like tofu dregs, and there is no head.

After the intestines are marinated, take them out and let them cool, slice them and serve them on a plate.

Stir-fry the large intestine with shredded ginger.

Ingredients: Ingredients: 300 grams of pork intestine, 5 slices of ginger, 2 garlic pieces, 1 red pepper.

Seasoning: Ingredient A: 1 tsp vinegar essence, 1 tsp soybean paste, 1 2 tsp fresh chicken broth mix.

Production: 1Wash all ingredients. Cut the large intestine into sections, and shred the ginger; Remove the stems and seeds of the red pepper and cut into shreds; Peel the garlic and slice it for later use.

2.Pour 1 tablespoon of oil into a pot and heat it, add the large intestine and stir-fry until fragrant, add garlic slices and stir-fry until fragrant, add shredded ginger, red pepper shreds and Ingredient A and stir-fry semi-evenly, then it can be served.

MethodPork intestines are used to transport and digest food, have strong toughness, are not as thick as pork belly, and have a moderate amount of fat. According to the function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest.

Pig intestine to make dishes.

Dishes made from the large intestine of pigs (7 photos).

The large intestine of pigs is suitable for burning, stewing, marinating and frying, such as "pouring large intestine segments", "marinated five-spice large intestine", "fried fat sausage", "nine turns fat intestine", "fried spotted fingers" and so on.

Pig intestine in my northeast are fried, buy pig intestine with county salt wash several times, stew with water for half an hour, with chopsticks to cook it, ready peppers, carrots, boil oil, put in green onions, ginger and garlic, cooking wine to add intestines to fry, pig intestines slightly discolored, add pepper carrots, thirteen spices, salt and monosodium glutamate on it, forget to put some sugar to improve freshness. The fat sausages in the Northeast are fried. I don't believe you've tasted it pretty good.

When making pig intestines, the first thing is to remove the peculiar smell, and the second is to pay attention to the cooking method.

1. Rinse the intestines with water, and with the momentum of water, it is easy to turn the intestines around.

2. Use white vinegar, flour and water to wash the fat sausage with a batter, which can not only remove the fishy smell but also clean it.

3. Rinse and soak with water repeatedly to remove the fishy smell.

4. Boiled fat sausages should be boiled in cold water.

5. When cooking, put the green onions, ginger slices, cooking wine, star anise and thirteen spices.

6. Cook the fat sausage, then use boiling water, fry it, remove the greasy and fishy.

7. See if the fat intestine is cooked, as long as the chopsticks can pierce through.

8. Fat sausages should be fried quickly on high heat.

There are many ways to make pork intestines, which can be made into fat intestines, stewed and eaten, or fried and eaten.

Answer: Preparation and ingredients of pig intestines: method 1.

Raw materials: pork intestines, vinegar, salt, water, ginger and garlic, wine.

Method: 1. Clean the pig intestines;

2. Rub and rub inside and outside with vinegar and a small amount of salt to remove mucus waste.

3. After soaking, put it in a pot of boiling water, add green onions, ginger and wine to cook, and scoop it up.

Way two. Raw materials: 1500g of pork intestines, star anise, salt, ginger, rice wine, vinegar.

Process: 1. Clean the pork intestines with vinegar and salt, blanch them in boiling water, put a certain amount of water, add rice wine, ginger and star anise. The fire boiled.

2. Cover the fire and bring to a boil.

3. Simmer over low heat for 1 hour and add an appropriate amount of salt.

4. Put it in the rice cooker and cover it for 1 hour, and it's fine.

5. Cut it into sections with scissors.

Way three. Ingredients: pork intestines, green onions, ginger slices, rice wine, star anise, thirteen spices.

Process: 1. Clean the intestines with tap water, and take advantage of the strength of the water, it is very easy to reverse the intestines.

2. Use white rice vinegar, wheat flour and water to wash the cold chicken with a batter, which can not only remove the fishy smell but also clean it up.

3. Cook cold chicken in cold water.

4. In the case of boiling, put the green onion, ginger slices, rice wine, star anise and thirteen spices.

5. Boil the cold chicken, then use boiling water, stir-fry it to remove the greasy feeling and remove the fish.

6. See if the cold chicken is boiled, if the wooden chopsticks can be pierced through.

7. Fat sausages should be fried quickly.

The practice of high arguing before the pig is as follows:Ingredients: appropriate amount of pork intestines, garlic, chili pepper, and shredded ginger.

Step 1: Prepare the ingredients, garlic, chili pepper, and shredded ginger.

Step 2: Cut the boiled pork intestines.

Step 3: Stir-fry the pork intestines in the hot oil.

Step 4: Add the chopped ingredients.

Step 5: Add the seasoning, soy sauce, rice wine, salt, stir-fry many times, and then add a small amount of sugar and vinegar to stir-fry.