What is the name of the fat intestine cooking, and what is the name of the fat intestine

There are many kinds. Spicy fat sausage.

Material. Ingredients: 1, pork large intestine, 100g of dried chili pepper (adjusted appropriately according to personal taste). 3. 20g Sichuan pepper (adjusted appropriately according to personal taste). 4. Sliced ginger and a little garlic. 5. Cooking wine, salt, soy sauce, sugar, chicken essence to taste.

Method. 1. Wash the large intestine of the pig bought; By the way, the method of washing the large intestine: put the purchased large intestine in a basin and add some flour (a little more), salt, and a bottle of beer and rub it back and forth until the dirt on the large intestine is washed and put it in the sink, and rinse the large intestine with running water until the flour on the large intestine is clean.

Next, put water in the pot, put in the washed large intestine, then add cooking wine and ginger slices (the purpose is to remove the fishy smell on the large intestine) and boil until boiling (that is, the meaning of flying water), and take out the large intestine;

2. Put water in the pot again, add ginger slices and cooking wine, then put the large intestine in the pot, boil the large intestine until soft and cool, and cut it into small pieces for later use (Picture 1).

3. Cut the dried chili pepper into two sections from the middle and put in the peppercorns for later use (Picture 2).

4. Put oil in the pot, pour it into the large intestine when the oil temperature is six layers hot, put some salt, turn to medium heat and slowly dry the water until the large intestine is somewhat dry, then drain the oil and put it out for later use (Figure);

5. Put the ginger and garlic slices into the oil pot just now and stir-fry until fragrant, pour in the prepared peppers and peppercorns, turn to medium heat and stir-fry until the peppers change color a little, then pour into the large intestine that was previously served and continue to stir-fry for a while, add cooking wine, soy sauce, sugar, and chicken essence and continue to stir-fry for a while until the peppers turn dark red, then turn off the heat and put them on a plate.

Fat intestines. Material.

Ingredients: 1 Xinyang fat sausage, 1 4 onions, 1 green pepper, 1 red pepper, a small section of carrot.

Ingredients: ginger slices, minced ginger, minced garlic, oil, cornstarch, salt, pepper, cooking wine, dark soy sauce, Sichuan pepper, star anise, cinnamon.

Method. 1.The fat intestine is divided into small sections of about 10 cm, carefully washed with salt and alkaline noodles, and even the fat and oil inside are removed.

2.Wash the fat intestines, cool the pot under water, skim off the foam after the water boils, put in ginger slices, peppercorns, star anise, cinnamon, dark soy sauce, salt, cooking wine, and cook for 20 minutes (if you like to eat q intestines, cook for 15 minutes, and the elderly and children need to cook for more than 30 minutes). Slice the green and red peppers and slice the carrots.

3.Remove the boiled fat intestines, control drying, let cool, and cut into small pieces of appropriate size.

4.Put oil in the pot, fry the fat intestines, fry the outside to turn yellow, and set aside.

5.Stir-fry minced ginger and garlic in a hot pan with cold oil, add onion and stir-fry until fragrant, add green chili pepper and carrot slices and stir-fry, add red pepper and fat sausage, add salt, oil consumption and pepper to taste, and finally hook a small amount of sauce, the surface of the dish is bright and viscous.

Vinegar fat sausage, sauce fried fat sausage, sharp pepper stir-fried fat sausage.

It's better to listen to it.

The name is: Pig large intestine.

Introduction to the large intestine of pigs:

The internal organs of pigs, pig intestines.

It is used to transport and digest food, has strong toughness, is not as thick as pork belly, and has an appropriate amount of fat, pig large intestine is also called fat intestine, is a common pig offal non-staple 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. The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding.

Key Value: The large intestine of pigs is cold and sweet; It has the effect of moistening the intestines, removing the scorching wind heat, and stopping the frequency of urination.

The use of pig large intestine ** large intestine lesions, has the effect of moistening the intestines and curing dryness, regulating blood dysentery and visceral poison, and is often used for hemorrhoids by ancient doctors.

Bleeding or bloody diarrhea in the stool. Such as "Ren Zhai Zhi Fang".

and the pig viscera pills in "Miraculous Prescription", "Materia Medica".

The shell pills are all used for rectal lesions, including the large intestine of pigs.

Qianjin Food Treatment": Pig hole intestine, the main cave intestine is bleeding a lot. Tang Mengxu: The Lord is thirsty, and urinate on it.

The main large and small intestines are hot and windy. Compendium of Materia Medica

Moistens the intestines and cures dryness. "The Diet Recipe for Living with Rest".

Those with unclear external sensation and spleen deficiency and diarrhea are contraindicated.

It can be eaten by the general public.

1.It is suitable for patients with colorectal lesions, such as hemorrhoids, blood in the stool, and prolapse of the anus; It is suitable for people who urinate frequently.

2.Avoid eating during a cold; Because of its cold nature, those who have a weak spleen and loose stools are also avoided.

Assorted recipes for the large intestine of pigs 1 (20 photos).

The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding.

Fat 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 liquid intestine, which have different fat content, the leanest small intestine and the fattest intestine. The large intestine of pigs is suitable for burning, stewing, marinating and frying, such as pouring large intestine segments, marinated five-spice large intestines, fried fat intestines, nine turns of fat intestines, fried fingers, etc.

Fat 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 pork intestine penetration, it can be divided into large intestine, small intestine and intestine, their fat content is different, the small intestine is the leanest, and the intestine is the fattest. The large intestine of pigs is suitable for burning, stewing, marinating and frying, such as pouring large intestine segments, marinated five-spice large intestines, fried fat intestines, nine turns of fat intestines, fried fingers, etc.

Green peppers, red peppers, garlic sprouts, carrots, and winter bamboo shoots can all be burned to slow down the fat intestines.

Fat intestine is also known as pig intestine and pig intestine. Pig intestines are used to transport and digest food, have strong toughness, are not as thick as pork belly stools, 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 not disturbed, the small intestine is the leanest, and the intestine head is the fattest.

The main ingredient of burnt fat sausage is pork fat sausage, the auxiliary material is green and red pepper or garlic sprouts and carrots, and the seasoning is pepper noodles, pepper water, water starch, sesame oil, salt, vegetable oil, fresh soup, monosodium glutamate, etc.

Scorched fat intestines. Materials.

three taels of pig large intestine (marinated); half a red pepper; half a green pepper; a small piece of bamboo shoots; 5 cloves of garlic; Ginger flowers to taste; Appropriate amount of shredded green onion; three tablespoons of starch; 1 scoop of light soy sauce; a spoonful of cooking wine; 1/2 teaspoon vinegar; a teaspoon of sugar; Three tablespoons of oil (one spoonful of actual consumption).

Method. Wash and cut the red and green peppers.

Slice the bamboo shoots. Garlic is slapped flat and minced, you must not be stingy with garlic, make this dish with more garlic to be delicious, green onion cut into flowers, ginger shredded.

Cut the semi-fat sausage into small pieces.

Add three tablespoons of starch to the fat intestine and grasp it well with your hands so that each fat intestine is covered with starch.

When the pot is hot, pour in a little more oil, and when the oil is hot, put it into the fat intestines.

The skin is golden when fried on high heat, and when most of the fat in the fat intestine is exhausted, it can be served.

Pour out the excess oil, there is a little oil at the bottom of the pot, first add the ginger shreds and stir-fry until fragrant, then add the chopped green onions, then put in the bamboo shoots, stir-fry for a while, add the green and red peppers, and finally put in the fried fat sausage.

Pour in a spoonful of light soy sauce, a small spoon of sugar, half a spoon of vinegar, a spoonful of cooking wine and stir-fry, pour in a small spoon of water starch, add minced garlic and stir-fry a few times before coming out of the pot.

I asked where to buy the casing, but I don't need a casing.