How to fry the large intestine of pig to make the taste crispy?

The fried pork intestine is crispy, tender, refreshing and delicious, and is deeply loved by everyoneIf you want to fry the pig large intestine with a crispy taste, you must first choose a fresh large intestine, the large intestine should be cleaned, the pig large intestine should be blanched in water and soaked in cold water, and the heat of the stir-fry should be masteredThe large intestine fried in this way is crispy and delicious.

I believe that many people like to eat pig intestines, anyway, I like to eat very much, especially fried pig intestines, crisp and refreshing, delicious and delicious, we have to kill pigs here for the New Year, every year the pig intestine is eaten by me and my father, and many people will not be able to stand the taste of the pig intestine, anyway, my father and I like to eat, I also like to eat the fried pig intestine made by my father, crispy and flavorful, let's share how to fry the pig intestine to make the taste more crisp.

First, the production steps

1. Ingredients: pork intestine, green and red peppers, ginger, green onions, garlic, dried chilies, pickled radish, flour, salt, light soy sauce, oyster sauce, chicken essence, vinegar, liquor, edible alkali.

2. To make fried pig large intestine, you must choose fresh pig large intestine, the large intestine should be cleaned, cleaning the large intestine is also a very cumbersome thing, you must be patient, remove the fat outside the large intestine of the pig, turn the large intestine over, clean the fat inside, rinse it and then turn it back to the front.

3. Put the large intestine into the basin, add flour and edible alkali, scrub repeatedly, scrub several times, wash clean, then add salt and white vinegar to scrub repeatedly, and finally wash clean, drain the water, wash the ginger and green onions, slice the ginger, and cut the green onion into sections.

4. Boil the water, add an appropriate amount of water to the pot, blanch the pig's large intestine after the water boils, add ginger slices and green onions, boil the heat for 5 minutes, take out the pig's large intestine and soak it in cold water.

5. Wash the ginger and garlic, shred the ginger, soak the garlic, wash the red pepper and cut it into sections, remove the seeds and stems of the green and red peppers, wash and shred, and prepare a little pickled radish, I soaked it myself, it is sour and crispy and delicious.

6. Cut the pig's large intestine into small sections, heat the oil, add oil to the pot, put the garlic, ginger and dried chili peppers into the oil and fry until fragrant, then put the pig's large intestine in, stir-fry evenly, and then add sour radish, green and red peppers and stir-fry evenly, 7. Add salt, light soy sauce, oyster sauce, chicken essence, and liquor to quickly stir-fry evenly, and you can get out of the pot, and the crispy and delicious pig intestine is ready, sour, hot and crispy, it is really delicious.

Tips

1. Choose fresh pig intestine to make pig large intestine, so that it is more crispy and delicious, and the large intestine should be cleaned, and a little edible alkali should be put when cleaning, so that the fried pig large intestine can be more crispy.

2. After blanching the pig intestine, soak it in cold water, which will also make the fried pig intestine crisper and more delicious.

Crispy, tender and refreshing, crispy and flavorful pig intestine is done, it is really delicious, when frying the pig intestine, you must clean the pig intestine, be patient, you can put a little pickled radish or sauerkraut when frying the pig intestine, it will be more delicious when it is fried, and the taste will be better, you can try it if you like to eat fried pig intestine!

Speaking of the large intestine of the pig, I remembered the fried pork intestine made by my father, which was so amazing and delicious. If you want the pork intestine to be crispy, you can fry it in cooking oil first, fry some fat, and fry it until golden brown, at this time the pig intestine will become very crispy. Then put some sugar, light soy sauce, chili pepper and other seasonings, and simmer for a while to get out of the pot.

The large intestine of the pig in this way is delicious and chews effortlessly.

First of all, wash the pork intestine with kumquat leaves, and then blanch it again, so that it will become very, soft and delicious, and very chewy, and add some sauerkraut when stir-frying.

Nowadays, in the restaurant, boiling water is generally used first, and then fried at high temperature until cooked, and then put it in the refrigerator for later use, and then take it out and fry it back and forth when there are guests.

The first thing is to put the pig's large intestine into the pot and blanch it, then take it out, then heat the oil in the pot, and put the pig's large intestine into it. Then add some light soy sauce, dark soy sauce, salt and oil consumption. Stir-fry well. Then stir-fry over high heat, and wait for the flavor to be stir-fried.

1. Ingredients for stir-frying pig large intestine.

First of all, you need to prepare about half a catty of fresh pig intestine, the pig intestine must be made to ensure that it is fresh, and you also need to prepare some seasonings, such as edible salt, olive oil, and a small amount of monosodium glutamate and soy sauce light soy sauce. In addition, you need to prepare a small amount of chili peppers, and it is best to choose the one that is spicy. All the materials are prepared, and the quantity and quality of these materials must be very particular.

2. The steps of stir-frying the large intestine of pigs.

The first thing to do is to clean the pig intestine, which is a very important link, if the pig intestine is not clean, then it will carry some harmful substances, and will affect the taste, to use scissors to split the pig intestine, and then completely remove the dirty substances inside, and then scald it with boiling water, to ensure that it is cut into sections after cleaning, the pot is first put into the prepared olive oil to heat, and then the processed pig intestine is put into it and stir-fried, and then add the prepared seasonings and peppers, Until it is sautéed until fragrant, then add a small amount of water and simmer for 10 minutes.

3. The characteristics of stir-fried pig large intestine.

The taste of this dish is very fresh and fragrant, which makes people very comfortable to eat, and eating this dish can play a role in promoting appetite and enhancing physical fitness, so this dish is very worth making and tasting, and it is not very complicated in terms of practice, but it is very particular about the choice of materials. Pay attention to the correct method, and the stir-fried pork intestine is both nutritious and delicious.

A list of ingredients. Cooked fat sausage, pepper, cooking wine, light soy sauce, soy sauce, salt, vinegar, water starch, garlic, sugar.

Steps. Step 1

Put oil in a pan, add a portion of minced garlic or garlic slices, and stir-fry until fragrant.

Step 2: Add the fat sausage and stir-fry. Add the green pepper slices, add light soy sauce, soy sauce, cooking wine, a little sugar, a little salt, put in the water starch ditch juice, put a few drops of vinegar into the pot before leaving the pot, and add another part of the garlic. Remove from the pan.

Tips: The amount of sugar should not be large, and the sugar used here is to enhance the salty taste. I bought the fat intestines that have been processed and cooked in the market, so that you can take them back and fry them, which is very convenient.

The first is the choice of the pig intestine, if you can serve the manuscript, when you buy the pig intestine, try to choose to buy it in the morning, because it is easier to buy a good part. There is a saying: "The most delicious part of the pig's large intestine is the large intestine."

The large intestine of the pig in this part is relatively thick, and the taste is extremely crisp and refreshing.

Cleaning of the large intestine of pigs:

After the pig intestine is bought, it is the water-consuming stage of dealing with the pig large intestine, put the pig large intestine into the water basin, put 50 grams of flour, put 2 tablespoons of salt, put in a small half cup of white vinegar, and then put in 1 tablespoon of baking soda, and then grab the large intestine of the pig with your hands for 5 minutes, grasp the sticky liquid on the surface of the large intestine of the pig, and then change the water to rinse it clean, and then use the index finger and thumb of the left hand to open the mouth of the large intestine of the pig, and put the large intestine of the pig into it while filling the water, turn over the large intestine of the pig, and there will be more fat after turning the noodles. Tear off the dirty fat oil, leave a small part of it clean, then add flour, salt, white vinegar, baking soda, grab and wash this side again, then change the water to clean it, then turn the noodles over, and then grab and wash with water until the water will not become turbid. The large intestine of the pig washed in this way is relatively clean, but some people often joke: "The large intestine of the pig should not be washed too clean, otherwise it will be tasteless."

I don't know what you guys think?

Before we start making it, we first need to prepare the following ingredients: 700 grams of pork intestine, 200 grams of sour bamboo shoots, a pinch of salt, 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and a little water starch.

Step 1: Dry the cleaned pig large intestine, then put it on the cutting board, cut it into small pieces about 3 cm wide with a kitchen knife, not too small pieces, because the large intestine of the pig will shrink and shrink in the process of stir-frying, and put it on a plate for later use.

Article **5 The second step: add oil to the pot and heat it, then put the prepared sour bamboo shoots into the pot, fry them on high heat, fry the water of the sour bamboo shoots dry and fragrant, and then put them out for later use. Heat oil in the pot, put 1 tablespoon of bean paste when the oil temperature is 5 hot, fry the red oil over low heat, and then put the cut pork intestine into the pot, add a little salt, add 2 tablespoons of light soy sauce, add 2 tablespoons of oyster sauce, turn on the maximum heat, stir-fry for 1 minute, fry until the pig's large intestine is rolled up, then pour in sour bamboo shoots, pour in a little water starch, quickly stir-fry evenly, and you can put it out of the pot and put it on the plate!

The recipe for the large intestine of the pig to be crispy and delicious is as follows:

Prepare the ingredients: half a pig intestine, 1 handful of celery, 3 large red peppers, an appropriate amount of sour radish, 2 pieces of ginger, a little garlic cloves, half a bottle of beer, a little flour, white vinegar, salt, cooking wine, light soy sauce, and chicken essence.

1. Cut off the outermost layer of fat and oil in the large intestine of the pig, cut it all clean, first fill the intestine with water, rinse it once, borrow a chopstick, insert it into the large intestine, push the outer skin of the large intestine inward, turn the inside of the large intestine to the outside, and then put it in the basin, add white vinegar and salt to it, smear the large intestine evenly, and then soak it for 5 minutes, and then scrub the large intestine of the pig repeatedly, rinse it three times, and then boil the pot under water to blanch.

2. Wash and slice the ginger for later use, pour an appropriate amount of water into the pot, boil over high heat until boiling, put in the cleaned pig intestine, put in two or three pieces of ginger, pour in a little cooking wine, take it out after three to 5 minutes of boiling heat, and then put it in the water to cool. Here we need to remind everyone that the blanching time of the large intestine should not be too long, otherwise it will affect the taste of the large intestine, and it will not taste crispy.

3. Heat oil in a hot pan, after the oil is 60% hot, add ginger and garlic slices and stir-fry until fragrant, then put in the marinated large intestine, stir-fry quickly on high heat to dry the water, then add shredded sour radish and stir-fry for 1 minute, put in chili blocks and celery segments and stir-fry a few times, then pour in an appropriate amount of light soy sauce and chicken essence, stir-fry and color, and finally add salt and stir-fry evenly.

Here's how to fry the large intestine of a pig that is tender and delicious:

First, wash and cook the pig's large intestine until it is eight mature, change the knife into triangular slices, and marinate it with cooking wine and ginger. Fungus, green and red pepper into triangular slices, ginger slices, green onions into sections, garlic into puree. Add the bottom oil to the pot with green onions and garlic, add green, red pepper, fungus, refined salt and monosodium glutamate and fry out of the pot.

Add the bottom oil to the pot, stir-fry the large intestine of the pig, add refined salt, light soy sauce and cooking wine, and then Lu Jianhu puts in the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken out of the pot.

The materials need 500 grams of pig intestine, 150 grams of green and red peppers, and 50 grams of water fungus. The seasoning needs 1 green onion, 1 piece of ginger, 3 cloves of garlic, tablespoons of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon of monosodium glutamate and sesame oil, 3 teaspoons of starch, and 1 tablespoon of peanut oil.

Introduction to fried pig intestine

Stir-fried pork intestine is a widely representative Hakka specialty delicacy. Deeply loved by Su Dongpo, according to legend, Su Dongpo was poured by its unique flavor when he first tasted this dish through Ganzhou, Jiangxi Province on the way to the drop. After living in Huizhou, I don't forget the unique charm of this dish, every drink must be fried with the large intestine with wine, the people see it so intoxicated, often fried large intestine in exchange for its ink treasure, some simply call this dish fried Dongpo.

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 pig intestine is the most flavorful, and Hunan cuisine generally likes to stir-fry. The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding.

Stir-fried pork intestine is crispy and delicious.

Dealing with the pig large intestine: the pig large intestine can be scrubbed with vinegar, alum or salt, baking soda and then turned over to wash, tear off a layer of inner wall oil, use rice washing liquid is good, and finally rub and rinse with flour, which is also a step to remove the fish;

The fried pork intestine is crispy, fragrant and delicious, and it should be fried properly to get it cooked.

The practice of green pepper fat sausage].

After washing and cutting the large intestine of the pig, add the first rice powder, salt, salad oil, oyster sauce and cooking wine, grasp well, and marinate for 10 minutes;

After heating the oil in the pot, stir-fry the garlic and ginger, fry the pig's large intestine until fragrant, and then fry it slowly, the purpose of frying is to make the pig's large intestine taste more crispy;

Put the green pepper and the soaked dried radish and fry it together, turn the pot to make the ingredients heat evenly, and finally add salt and chicken essence;

Because the time for stir-frying fat intestines is relatively short, you need to blanch the water in advance, try to control the blanching time at 5 10 minutes, add garlic and ginger and boil until you can insert it with chopsticks;

Slice the onion, cut the green pepper into sections, and cut the fat intestines into sections;

In a pot, stir-fry the shallots, garlic, ginger slices, dried peppercorns and chilies.

Add the fat sausage, green pepper and onion and stir-fry;

Add light soy sauce and salt to the pan.

Tips for cleaning fat intestines:

Adding salt and alkali to scrub can remove a lot of oil.

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 oil and stir-fry until fragrant, then add 3 tablespoons to serve with broth.

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

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 intestines.

Features】 The taste is fragrant, and the intestines are 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.