How to cook the large intestine in a pot, how to cook the large intestine

<> pot roast large intestine: "pot roast" is good at techniques for Yu cuisine, there are many dishes, such as "pot roast chicken", "pot roast duck", "pot roast meat", "pot roast tofu", etc., are traditional famous products, "pot roast large intestine" color persimmon yellow, outside burnt and tender inside, fat but not greasy, soft and fragrant and palatable, sprinkle pepper and salt when eating, wake up the stomach and increase the fragrance.

Main ingredients: pig intestine, eggs, wheat flour, starch.

Crafting materials. Ingredients: 200 grams of pork intestine.

Excipients: 90 grams of eggs, 15 grams of wheat flour, 20 grams of starch (broad beans).

Seasoning: 40 grams of peanut oil, 15 grams of rice wine, 15 grams of soy sauce, 3 grams of salt, 10 grams of shallots, 2 grams of salt and pepper, 10 grams of ginger.

Method 1: 1. Remove the grease and dirt from the intestinal wall of the pig's large intestine, clean it, cook it, and remove it.

2. After cleaning with acetic alkaline water, blanch it in boiling water, then dry it with a clean cloth and put it in a basin for later use.

3. Add green onions, turmeric, rice wine, soy sauce and refined salt, marinate for 10 minutes, remove the large intestine, dry and set aside.

4. Take a large bowl and add eggs, wet starch, flour and a small amount of vegetable oil to make a paste.

5. Put the pig's large intestine into a large bowl so that each piece is wrapped in the above paste.

6. Put the pot on the fire, pour in vegetable oil, after the oil is boiled, go down to the large intestine, remove the pot from the fire, wait for the oil temperature to drop, and then put the pot on the fire until it is fried into persimmon yellow, then cut into oblique knife pieces, add pepper and salt to become a pot to burn the large intestine.

Method 2: 1. Wash and cook the large intestine, then wash it with acetic alkali water, blanch it in a pot of boiling water, and dry it with a clean cloth and put it in the basin;

2. Add soy sauce, rice wine, refined salt, green onion and ginger, soak for 5 minutes, take out, and dry;

3. After drying, put the large intestine into the paste made of eggs, wet starch, flour and a small amount of peanut oil.

4. Put the wok on the fire, add peanut oil, burn until it is hot, put the large intestine into it one by one, fry it until the skin is thick, turn it over, and leave the pot from the heat for 3 minutes;

5. After the oil temperature drops, put the pot on the fire and fry it until the persimmon is yellow.

6. After draining the oil, chop it into a 1 cm thick oblique knife and put it on a plate;

7. Bring pepper and salt when serving.

Tips: 1. The large intestine is fatty and has a peculiar smell, first blanch it with boiling water to remove the peculiar smell, and then marinate it with green onions, ginger, cooking wine, and soy sauce to taste, and then hang the paste and fry it, fat but not greasy, crispy and delicious, and have no peculiar smell;

2. Because there has been a frying process, 700 grams of peanut oil need to be prepared.

The taste of the dish. The color is persimmon yellow, the outside is charred and the inside is tender, fat but not greasy, soft and fragrant.

Recipe nutrition: pig large intestine: pig large intestine has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding, and can be used for weak thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.

Ingredients: 200 grams of pig intestine, auxiliary materials: 90 grams of eggs, 15 grams of wheat flour, 20 grams of broad bean starch, seasoning: 40 grams of peanut oil, 15 grams of rice wine, 15 grams of soy sauce, 3 grams of salt, 10 grams of shallots, 2 grams of salt and pepper, 10 grams of ginger.

Method. 1.Wash and cook the large intestine, then wash it with vinegar alkali water, blanch it in a pot of boiling water, dry it with a clean cloth and put it in the basin;

2.Then add soy sauce, rice wine, refined salt, green onion, ginger, soak for 5 minutes, take out, and dry;

3.After drying, the large intestine is then dipped in a paste made of eggs, wet starch, flour and a small amount of peanut oil;

4.Put the wok on the fire, add peanut oil, burn until it is 70% hot, put the large intestine into it one by one, fry it until the skin is thick, turn it over, and leave the pot from the heat for 3 minutes;

5.After the oil temperature drops, put the pot on the fire and fry it until the persimmon is yellow;

6.Drain the oil and chop it into 1 cm thick diagonal knife pieces and place them on a plate;

7.Serve with pepper and salt.

750 grams of pig 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.

Specific round-lift operations.

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 orange 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.

The home practice of burning the large intestine is as follows:

Ingredients: pork intestines, ginger, spices, Sichuan pepper, Biji sugar, red oil chili, garlic slices, dark soy sauce, salt, coriander, pepper, Pixian bean paste, green onions, white wine.

1. Clean the large intestine repeatedly with salt and liquor, put the large intestine into a pot of cold water, and then add ginger and Sichuan pepper.

2. After the water is boiled, add the liquor, and then scoop out the foam and remove it after it is broken.

3. Heat the pan and put the large intestine cut into hob pieces to burst out the oil.

4. Add white wine, sugar, Sichuan pepper, pepper, ginger, garlic, spices, and red oil Pixian watercress in turn and stir-fry until fragrant.

5. Add water to boil the large intestine, simmer for an hour, turn off the heat until the large intestine is soft and glutinous, and put it on a plate.

Here's how:500 grams of fat sausage.

2 green peppers. Appropriate amount of green onion, ginger and garlic.

1 tablespoon of cooking wine. 2 scoops light soy sauce. Sail is hungry.

Consume 1 scoop of oil. Salt is added according to taste.

Step 1: Remove the fat from the boiled fat sausage and wash it.

Step 2<>

Step 3: Stir-fry green onions, ginger and garlic in hot oil.

Step 4: Turn on high heat under the fat intestines.

Step 5: Pour in the wine from the hall, return with light soy sauce, consume oil and stir-fry with salt.

Step 6: Stir-fry the green peppers, add a small half bowl of water and simmer for a while.

Step 7: Remove the juice from the pan.

To boil the large intestine of the pig, first put the fat intestine that has been cleaned into boiling water and take it out.

Add peppercorns, ginger slices, green onions, salt to the iron pot, then put in cooking wine, add an appropriate amount of water, first boil the pot over medium heat, change to low heat stew, cover, look at it every 20 minutes, keep the finch residue in the state of the dry pot, about an hour or so, the fragrant fat sausage can be out of the pot, be careful not to put soy sauce, so that the cooking has a bitter taste.

The large intestine can also be stir-fried, first heat the pot, pour in the oil, 7 into the heat into the green onion, ginger and garlic, stir-fry on high heat, directly under the large intestine, stir-fry on high heat, add some side dishes when stir-frying, peppers and onions are good choices. Stir-fry the oil, add salt and chicken essence, a little dark soy sauce, and finally add a little oyster sauce, stir-fry evenly and it is ready to go.

Other tips

If you want the large intestine to be odorless, cleaning is very important. First, wash the large intestine with cold water, then press one end of the large intestine with chopsticks, turn the large intestine over, and tear off the thin skin of the inner layer of oil. Then put it in a basin, pour in olive oil and cornstarch, add a little salt, and rub vigorously so that you can rub off the dirt that has been adsorbed on the large intestine.

When rubbing, you can repeat it several times, so that the cleaning is clean. After rubbing, change a basin of water to completely remove the foam, and the large intestine will be cleaned up. Adding salt can make the large intestine more crisp and tender, and adding olive oil can effectively adsorb impurities in the intestines, and the effect is excellent.

Starch has emulsifying and lubricating effects, and these three are indispensable.

1. Ingredients: a pair of pig intestines, a package of large ingredients (star anise, grass fruit, Sichuan pepper), an appropriate amount of cooking wine, six dried chili peppers, one green and red chili pepper each, a piece of ginger, two garlic seeds, and a small dish of soy sauce.

2. The first to deal with the pig's large intestine, which is the focus of this dish, accounts for two-thirds of the time. First carefully peel off the fat and garbage on the inner wall of the intestines, and then release the powder, cooking wine, and salt to scrub several times until there is no peculiar smell.

3. Prepare the ingredients, star anise, grass fruit. Garlic seeds, ginger, Sichuan peppercorns, dried chilies, grapes. One green and red pepper, cut and set aside.

4. Boil water to prepare to blanch the pig's large intestine, add coriander root, ginger, star anise and salt to the water. After the water boils, put the pig's large intestine down, boil until the water boils again, and then take it out to control the water for later use.

5. Take the pressure cooker again, put the pig's large intestine down, put all the ingredients down, oyster sauce, dark soy sauce, light soy sauce, cooking wine, and a small amount of salt. Add a small amount of water, cover and cook over medium heat for 15 minutes.

6. When the time comes, don't rush to take it out, wait for the water vapor in the pressure cooker to come out and then take it out and cool it, and cut it into slices for later use when it is cold.

7. Stir the chili, Xianghengchang green onion, garlic seeds, ginger on low heat to bring out the fragrance, and then put the pig intestines down and fry on high heat for one minute.

8. Turn off the heat and serve on a plate.