How to burn the large intestine of a pig, how to cook the large intestine of a pig

Add green onions, ginger, star anise, remove the flavor of the pig's large intestine and cut it into small pieces, add green onions, ginger, garlic, dried chili peppers, soy sauce, green and red peppers, shallots, and stir-fry in a hot oil.

Add cooking wine to the large intestine to remove the fishy, fry all kinds of ingredients and put them in the large intestine and cook for half an hour.

Pig large intestine, braised attention to clean.

Smelling and eating fragrant, the most beautiful to burn the large intestine.

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, and salt to the iron pot, then put in cooking wine, add an appropriate amount of water, first boil the pot over medium heat, then stew over low heat, cover, look at it every 20 minutes, keep the state of not drying the 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. During the rubbing process, you will see a lot of foam flowing out, 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.

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.

Roast pig intestine can be fired according to the following method:

First of all, we need to prepare the following ingredients: 500 grams of pork intestine, 1 green onion, 5 cloves of garlic, 1 piece of ginger, 3 green and red peppers, a little salt, 2 tablespoons of bean paste, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 3 millet peppers.

Specific method: The first step: grab the pig intestine with flour a few times, clean it, then put it in a pot, add a lot of water, add ginger slices, add 2 tablespoons of cooking wine, boil over high heat, take out the water immediately after boiling, cut it into small pieces after it cools slightly, and put it on a plate for later use!

Step 2: Cut the millet pepper into small sections, slice the green onion, ginger and garlic, add 2 teaspoons of cooking oil from the pot, then put the millet pepper, green onion, ginger and garlic, stir-fry over low heat until fragrant, add 2 tablespoons of bean paste, stir-fry the red oil over low heat, then pour into the pig's large intestine, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, then turn to high heat and stir-fry quickly for 3 minutes!

Step 3: After stir-frying for 3 minutes, pour in the green and red pepper cubes, add 1 teaspoon of salt, and then stir-fry over high heat until the green and red peppers are broken, and then you can get out of the pot!

Such a crispy, delicious and spicy stir-fried fat sausage is made, and the fat sausage is delicious! If you like it, just follow it and try it, and you will not be disappointed by this practice! And this dish is very nutritious and very good, which can make us inadvertently eat a few more bowls of rice.

The internal organs of pigs, pig intestines are used to transport and digest food, have strong toughness, not as thick as pork belly, and have an appropriate amount of fat, pig intestine is also called fat intestine, is a common pig offal food. 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. Stir-fried pork intestine is the most delicious, Hunan cuisine generally likes to stir-fry, and it is very delicious to eat while hot.

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.

The large intestine of the pig is suitable for burning, stewing, marinating and frying, such as "pouring the large intestine", "marinating the five-spice large intestine", "fried fat sausage", and "nine to fat".

intestines", "fried fingers", etc.

Menu features. One. Pepper large intestine.

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.

Two. 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. 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.

3. Stir-fry the large intestine with shredded ginger.

Ingredients: Ingredients: 300 grams of pork intestine, 5 slices of ginger, 2 pieces of garlic, 1 red pepper Seasoning: Ingredient a: 1 tsp vinegar essence and 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.

Summary. Hello, it is a pleasure to serve you and give you the following answer: How to cook pig's large intestine:

1.First of all, wash the large intestine of the pig and soak it in water to wash off the dirt on the surface; 2.Then, put the pig's large intestine into the pot, add an appropriate amount of water, and bring to a boil over high heat; 3.

Then, reduce the heat to low, turn to medium heat, and cook until the pig's large intestine is soft; 4.Finally, take out the boiled pork intestine and put it in cold water, cool it and then eat. Tips:

When boiling the pig's large intestine, pay attention to controlling the water temperature and not boiling it too hot, so as not to harden the pig's large intestine. In addition, when cooking the large intestine of the pig, you can add some seasonings, such as green onions, ginger, garlic, etc., which can increase the flavor of the large intestine of the pig.

Hello, I am happy to serve you and give you the following answers: Methods of boiling pig's large intestine: 1

First of all, wash the large intestine of the pig and soak it in water to wash off the dirt on the surface; 2.Then, Yu Na excitedly put the pig's large intestine into the pot, add an appropriate amount of water, and cook the socks over high heat; 3.Then, reduce the heat to low, turn to medium heat, and cook until the pig's large intestine is soft; 4.

Finally, take out the boiled pork intestine, put it in cold water, and eat it after cooling. Tips: When boiling the large intestine of the pig, pay attention to controlling the water temperature and not boiling it too hot, so as not to harden the large intestine of the pig.

In addition, when cooking the large intestine of the pig, you can add some seasonings, such as green onions, ginger, garlic, etc., which can increase the flavor of the large intestine of the pig.

Can you elaborate on that a little bit more?

Hello, I am happy to serve you and give you the following answers: Methods of boiling pig's large intestine: 1

First of all, wash the large intestine of the pig and soak it in water to wash off the dirt on the surface; 2.Then, Yu Na excitedly put the pig's large intestine into the pot, add an appropriate amount of water, and cook the socks over high heat; 3.Then, reduce the heat to low, turn to medium heat, and cook until the pig's large intestine is soft; 4.

Finally, take out the boiled pork intestine, put it in cold water, and eat it after cooling. Tips: When boiling the large intestine of the pig, pay attention to controlling the water temperature and not boiling it too hot, so as not to harden the large intestine of the pig.

In addition, when cooking the large intestine of the pig, you can add some seasonings, such as green onions, ginger, garlic, etc., which can increase the flavor of the large intestine of the pig.

Hello dear, I am honored to answer for you, the method of boiling the pig's large intestine, 1 wash the pig's large intestine (can be washed with salt assistance), boil in salted water for about 20 minutes, scoop up the slices 2 bean sprouts, cabbage, garlic, ginger slices, dried chili, peppercorns, cooking wine, bean paste and stir-fry, then add water and plum to boil, then pour into the pig's large intestine and cook for about 8 minutes, then put it on a dish, pour hot red oil 3 and finally sprinkle with chopped green onions, coriander, and chili powder to complete. The large intestine of the pig is soft with a refreshing taste, smooth and chewy, and it has a fragrant and unique taste, which is its unique charm. Boiled pig intestine, cooked with a variety of spicy seasonings, fragrant and spicy intensity burst out at the tip of the tongue at the same moment, stretching, fresh and spicy and refreshing, people salivate, can't stop, whether it is under the meal or with the waiter to disturb the wheel of wine, are the best choice, I hope to help you <>