How to do fat intestines, how to do fat intestines

How to make a fat intestine?Cut the fat intestine into pieces, pour it into the pot, add the green onion and ginger cooking wine to remove the smell, pour it into the pot and stir-fry, pour in the green pepper and carrot and stir-fry evenly.

Fat sausage rinse with baking soda powder and rice vinegar, add cooking wine, cut into pieces, fry into fat sausages until colored, and add light soy sauce and dark soy sauce.

The procedure is as follows:1. Turn the intestines over, flush them with water, and with the momentum of the water, it is easy to turn the intestines over.

2. Turn over the fat intestine, remove the lymphatic vessels and fat.

3. Put the fat intestine hand in the water with white vinegar and flour, and scrub it repeatedly to clean the matter.

4. Rinse and soak in clean water.

5. Put the washed fat sausage into a pot of cold water, add green onions, ginger slices, star anise, and thirteen incense, bring to a boil over high heat, and cook until eight are ripe.

6. Remove the cool and cut the diamond-shaped pieces.

7. Blanch the water in a pot of boiling water, remove and drain.

8. Use cooking wine, salt, soy sauce, white vinegar and starch to make a sauce.

9. Wash the green and red peppers, remove the stems and seeds, and cut into pieces.

10. Put the wok on the fire, put the oil, change it to 6 hot after burning, and stir-fry the garlic slices until fragrant.

11. Put in the fat sausage, stir-fry the green and red peppers, pour in the sauce, and stir-fry evenly.

The method of slipping fat and smashing the intestines is as follows:Ingredients: a cooked fat intestine, a green pepper, a red pepper and a sock.

Excipients: 5 ml of cooking oil, 5 grams of ginger, 5 grams of garlic, 3 grams of oyster sauce, 3 grams of light soy sauce, 5 grams of sugar, 2 grams of salt.

1. Clean the ingredients, slice the green and red peppers, and cut the cooked fat intestines into sections for later use.

2. After the oil is hot, add garlic slices and ginger slices, and the fire is fragrant.

3. Pour in the green and red peppers, add seasonings and stir-fry evenly.

4. Pour in the cooked fat sausage and stir-fry for a while.

5. The finished product of the fat sausage is shown in the figure below.

Scorched fat intestines.

1 tbsp vegetarian tea sauce, 1/2 small bowl of puff pastry, 1 2 tbsp sugar.

A small amount of coriander, 1 tsp MSG, 1 2 tbsp soy sauce.

Method: 1. After cutting the delicious sausage into thick slices, add 1234 fried powder and a small amount of water, mix well, and put it into the hot oil pan to fry 1234 for later use.

2. Add 1 tablespoon of seasoning to oil and stir-fry until fragrant, then add 3 tablespoons to serve with broth.

After the soup becomes a thick sauce, immediately pour into the fat intestine and stir-fry, add 1 teaspoon of aged vinegar before cooking, sprinkle some coriander.

Fat intestine bean curd Ingredients: pig intestine head, tender bean curd, Pixian bean paste, pickled chili, Sichuan pepper, salt, soy sauce

MSG, ginger, minced garlic, chives, cooking oil, green onions, cooking wine, bean flour.

Features: Red and white bean cauliflower, fat sausage fresh and heavy, mellow texture, bean curd smooth and tender, spicy but not dry, appetizing and refreshing.

Operation: 1. Wash the fat intestines, boil water in the pot, add cooking wine, ginger, green onions, and fat intestines, and after cooking, remove them and cut them into long strips for later use.

2. Pixian bean paste, pickled chili pepper finely chopped.

3. Put a little oil in the pot and put the intestines in it and stir-fry, while adding peppercorns, ginger and green onions until dry and fragrant.

4. Boiled oil in the pot under the watercress, pickled pepper, stir-fry the fragrance and color, add the broth to boil, remove the watercress pickled pepper residue, put in the bean curd to taste, and burn the fat intestine head until the intestine is soft and flavorful, collect the juice and put it on the plate, sprinkle the chives on top.

Note: When boiling fat sausages, one is to wash and remove the smell, the other is to cook rotten and not overheated, stir-fry to dry the water to be fragrant, after removing the bean paste residue, the finished dish is more clean, and must be burned into the flavor when firing, and the taste is thick.

The practice of fattening the intestine [characteristics] The taste is fragrant, and the intestine is fat and soft.

Raw materials】 Ingredients: 250 grams of pig net cooked fat intestines.

Excipients: 10 grams of magnolia slices, 15 grams of blanched rape, 10 grams of blanched carrots, 10 grams of shiitake mushrooms.

Pork lard, soy sauce, vinegar, pepper water, Shao wine

MSG, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch.

Production process] 1. Cut the cooked fat sausage into oblique blades (about one and a half minutes thick).

Cut the magnolia slices and carrots into slices. Rape cut into sections. Cut the green onion into elephant eye pieces.

Finely chop the ginger and garlic. Parsley cut into sections. Cut the mushrooms in half.

2. Use soy sauce, vinegar, pepper water, Shao wine, monosodium glutamate, wet starch, and chicken soup to make juice.

3. Put the pork oil in the spoon, when the oil is hot, pour the fat intestine into the spoon and fry it for a while, and pour it into the colander to control the oil.

4. Put a small amount of oil in the spoon and heat it, fry it with green onions, ginger and garlic, add magnolia slices, rape, carrots and mushrooms and stir-fry slightly, then pour the fried fat sausage into the spoon, cook the good juice, and then put in the coriander segment, stir-fry a few times out of the spoon.

Ingredients. Fat sausage 500 grams.

Ginger 50 grams.

Oil 100 grams.

1 green onion. Starch 50 grams.

Method steps.

Sprinkle salt and green onion leaves on top of the fat intestine and rub it repeatedly.

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Pour in an appropriate amount of sour vinegar, knead and wash, and use chopsticks to turn the fat intestine to the front.

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Cut the fat sausage into small pieces and put it in the pot, add water, diced ginger and garlic and an appropriate amount of salt.

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Remove in fifteen minutes, burn the fat intestines in oil, fry and remove the slightly charred.

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Put the chili pepper into the pot, add the ginger and garlic, a small amount of salt, stir-fry until fragrant, and add the fat sausage.

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Add water to the starch and stir well, pour it into a hot water pot, and add light soy sauce to adjust the color.

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Remove the fat sausage from the pan and put it on a plate and drizzle with the sauce.

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1.Cut the cooked fat intestine into sections. Peel and wash the carrots and cut into diamond-shaped slices. Wash the green peppers and cut into diamond-shaped slices. Slice the garlic.

2.Boil water in a pot, add the carrot slices, blanch for 1 minute, add the green pepper slices, continue to blanch for another minute, remove and drain together. Then put the fat intestine section into boiling water, add rice vinegar, blanch for two minutes on high heat, remove it, rinse it with water, and drain it.

3.Pour oil into the pot, heat it, add garlic slices and stir-fry until fragrant, pour in the fat intestine segments, add the old vinegar, and stir-fry over high heat for half a minute.

4.Add the carrots and green pepper slices, add salt, sugar, light soy sauce, dark soy sauce, and stir-fry well.

5.Finally, hook in a coarse mu of water starch, turn off the heat after stirring evenly, and sprinkle a little monosodium glutamate.

Cooking skills. 1. It is difficult to deal with the raw large intestine by yourself, for those who like to eat fat intestines, it is a good choice to buy cooked products of local assured brands of fat intestines, and come back to the dishes;

2. The takeaway marinated stool key fat intestine often has a peculiar smell that is not clean, especially after cooling, if it is fried directly, the taste is too big and not easy to accept. Blanch the fat sausage with vinegar water first, and then add vinegar to cook it in the pot, which will greatly reduce the peculiar taste;

3. Cooked fat sausage has a certain degree of saltiness, and salt should be increased or decreased according to the actual situation.