When making fat intestines, how to gather the steps of the practice when the intestines are blocked

Scorched fat intestines.

1 tbsp vegetarian tea sauce, 1/2 small bowl of fried flour, 1 2 tbsp sugar.

A small amount of coriander, 1 tsp MSG Xiaoqiao ridge, 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】 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.

Braised fat sausage. Ingredients:

500 grams of pork intestine, 1 green and red pepper, 2 garlic granules, 1 slice of ginger, 2 spoons of light soy sauce, half a dough of dark soy sauce, 1 spoon of sugar, 2 spoons of cooking wine, 1 spoon of salt.

Method: 1. Wash the pig's large intestine with flour and food dust salt inside and out repeatedly, then heat half a pot of water in the pot, put the large intestine in, and then add ginger and green onion and 1 spoon of cooking wine and cook until it is cooked and soft.

2. Cut the boiled large intestine into sections and set aside.

3. Pour an appropriate amount of oil into the pot and heat it, pour the large intestine into it and fry it until the outside is golden brown.

4. Leave some base oil in the pot, pour in the green onion, ginger and garlic and stir-fry until fragrant.

5. Put in the previously fried large intestine and stir-fry together, pour in an appropriate amount of boiling water, then add cooking wine, sugar, light soy sauce, and dark soy sauce to boil together until the soup is thick=

6. Pour in the green and red peppers and stir-fry them evenly, add salt to taste, and then get out of the pot.

Stir-fried large intestine is a simple and delicious home-cooked dish, which has the characteristics of fresh and fragrant taste, rich taste, comprehensive nutrition, and wine and rice.

Ingredients for stir-frying large intestine with sharp peppers.

500 grams of pork intestine and 200 grams of peppers.

1 tablespoon vegetable oil 2 tablespoons of soy sauce.

A tablespoon of cooking wine and an appropriate amount of green onions.

4 slices of ginger and a pinch of carrots.

Soak half a red pepper.

The preparation of stir-fried large intestine with sharp peppers.

Step 1: The large intestine of the pig bought back has been cleaned;

Step 2: Rinse again under running water;

Step 3: This is the rinsed large intestine of the pig.

Step 4: Put an appropriate amount of water in the pressure cooker, add green onions and ginger slices;

Step 5: Add a tablespoon of cooking wine.

Step 6: Add a tablespoon of soy sauce.

Step 7: Put in the pig's large intestine, cover it, and breathe it for 15 minutes;

Step 8 After deflating, open the lid and insert it with chopsticks, it is easy to insert through, and it is OK;

Step 9: Remove the pig's large intestine and pour out the soup;

Step 10: Cut the large intestine of the pig into small pieces after cooling;

Step 11: Wash and remove the seeds of the peppers;

Step 12: Cut into small pieces, soak the red pepper and cut into rings, and prepare a few carrot slices;

Step 13: Add oil to the wok, heat the meat and add chopped green onions to burst the fragrance;

Step 14: Add the chili pepper and stir-fry;

Step 15: After a few moments, put in the large intestine and stir-fry;

Step 16: Add a spoonful of soy sauce after stir-frying evenly.

Step 17: Salt can be put or not, and the heavy mouth should be put a little less.

Cooking techniques for stir-frying large intestines with sharp peppers.

It is more troublesome to clean the large intestine by yourself, buy a clean one, and you can use it after a little treatment at home, and you can no longer use the soup for cooking the large intestine.

Potatoes 1 pc.

Fat intestine half a catty.

2 tablespoons cooking wine.

Minced ginger and garlic to taste.

Appropriate amount of green onions.

Peppercorns Appropriate amount.

Pixian bean paste 1 tablespoon.

Green and red pepper rings to taste.

Light soy sauce 1 scoop.

1/2 teaspoon sugar.

2 baby cabbages.

Tea tree mushroom 1 handful.

1. If you buy a marinated large intestine in the supermarket, if you buy a raw large intestine, you need to marinate it in a dry pot first, and you can save time by buying a ready-made one.

2. Slice the potatoes.

3. Cut the marinated large intestine into rings.

4. Cut the chili rings, because you can't buy red peppers, if there are red peppers, cut them into red and green chili rings to look good.

5. Green onions, ginger, garlic, and dried red peppers.

6. Soak tea tree mushrooms.

7. Cut the baby cabbage into strips for later use.

8. Put oil in the pot, put the large intestine in it and fry it on both sides to make it golden, this is a less oil version, many of them are fried in oil and are more crispy, and I use it to fry it is also good.

9. When you see that the large intestine is a little scorched, make it a standby.

10. Fry the potato slices golden brown on both sides.

11. Fry golden brown and set aside.

12. Baby cabbage and tea tree mushrooms are fried in a pot to soften, the same method as the large intestine and potato chips, in order to remove water vapor, so keep stir-frying to soften them into a set aside.

13. Pour the large intestine, potato slices, dried red pepper, garlic cloves, ginger slices, peppercorns, sugar, and a spoonful of Pixian bean paste cooking wine into the pot and stir-fry.

14. Add baby cabbage and tea tree mushrooms, and stir-fry evenly.

15. Pour in light soy sauce, dark soy sauce and chili rings.

16. Finally, add the green onion and stir-fry evenly, ready to take out of the pot.

<> "Green onions with fat sausage:

Here's how:

1.The fat intestines I bought back were added with white wine, white vinegar and stove salt and washed Hu Qingtease several times, turned out the inside, and removed the white intestine oil.

2.Fat intestines in a pot under cold water, add green onion and ginger, blanch the cooking wine and set aside.

3.Add star anise, cinnamon, Sichuan pepper, bay leaf salt and an appropriate amount of rock sugar to the electric pressure cooker, then add a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of dark soy sauce, and press for 10 minutes. For those who don't have an electric pressure cooker, it's OK to cook in an ordinary pot for about 40 minutes

4.Push the fat intestines into the green onions. Spread the chili powder, cumin powder, salt and sugar evenly on the surface of the fat sausage.

5.Put it in the air fryer and bake it at 180 degrees for 10 minutes.

<> people are iron rice is steel, there is nothing big to do except eating and drinking, hello friends, welcome to the daily life of the best special food, here to upgrade you every day a variety of home-cooked stir-fry, farmhouse rice, and local specialties of the way to deal with food, so that your daily life at the table 365 days does not repeat.

When it comes to cold chicken, many people can't stop, and there are many people who talk about the color change, the flavor of food has always been unique, it takes the breeze to go out of the door, with the return of the clouds, some customers are willing to spend a whole day managing it in order to be able to it, although the cold chicken is delicious, the whole process of cleaning up is very troublesome, maybe the good things are like this, there must be a pay to obtain.

Next, I want to share with good friends, it happens to be the best way to eat cold chicken, not only to teach you how to quickly clean up the cold chicken, but also to let everyone's tongue enjoy the fragrance different from the traditional practice, the whole process is detailed, and those who like to eat fat sausages cannot be missed.

Auxiliary materials: wheat flour, white rice vinegar, rice, dried Sichuan pepper, hot pot material, shallots, garlic cloves, shallots, chili peppers, light soy sauce, dark soy sauce, white sugar, oil consumption.

Step 1: Go to the wholesale farmer's market to buy a fresh cold chicken, wash it with warm water several times to wash off the mucus on the surface, then add two fried spoons of wheat flour, about 20g of white rice vinegar, rub vigorously for 5 minutes, and rinse with warm water.

Step 2: Then turn the shore of the organic oil tendon of the cold chicken home, remove the excessive intestinal oil and meat gnocchi inside, add two spoons of wheat flour powder again, 20g white vinegar, knead for 3 minutes, rinse with warm water again, and reserve.

Step 3: Clean up the Xiangna Zhaoliang Chicken Cool Water Pot, add a few pieces of ginger slices, appropriate rice wine, water, water and blood water, skim off the foam, cook on the lid for 3-5min, scoop it up and clean it up, and put it in a bowl for reservation.

Step 4: Prepare a small half bowl of rice in advance, wash it with warm water, drain the water, sprinkle it on the cold chicken, put it into the pot and pour it into the pot for 30min.

Step 5: At this time of cooking cold chicken, prepare the hot pot side dishes in advance, cut the garlic cloves into slices, cut the shallots into horseshoe shapes, cut half of the shallots into hob pieces, cut the green and red peppers into slices, and put them in a bowl for rent.

Step 6: Remove the steamed cold chicken, remove the rice on the top, then cut the cold chicken into pieces and put it in a bowl for reserve.

Step 7: Hot pan hot oil, seventy percent hot, put in pepper and garlic cloves, stir-fry, add a small spoon of hot pot material, stir-fry, then put in shallots, stir-fry the fragrance, fry the fragrance, after the fragrance is fried, put in the cold chicken cut into small pieces, turn it well, use low heat, add a small amount of dark soy sauce to color, two spoons of light soy sauce to taste, a spoonful of oil consumption to improve freshness, pour a small amount of cooking wine along the pot to remove the smell, half-burned white sugar to improve freshness, appropriate salt to improve freshness, turn to fierce fire and stir-fry to taste, and then pour into the previously prepared hot pot side dishes, popular and fried until it is broken, you can get out of the pot and put it on the plate.

I think the best way to eat is to braise the fat intestines, wash the fat intestines, then cut them into sections and blanch the water, then boil the oil in the pot and put in the green onions, think the ginger, garlic and chili cooking wine, and then put the fat intestines in, add light soy sauce and sharp chili salt, and then stir-fry for a while.

Pour water into the pot and bring to a boil, pour in the washed pork intestines, pour in cooking wine, cook over medium heat for about 30 minutes, and remove the pigs.

Wash and peel the melons and potatoes in the south stove and cut them into hob pieces; Fat Mountain pure intestine cut into small sections.

In our place, the fat sausages are all stir-fried. This is the only way to remove the flavor from the inside, and it's delicious.

How to make a home-cooked stewed fat sausage:Ingredients: 20 grams of cooked pork intestine, 50 grams of oil, 1 green onion, 1 piece of ginger, 10 grams of winter bamboo shoots, 10 grams of rape heart, refined salt, Shao wine, and monosodium glutamate.

1. Cut the cooked large intestine into horseshoe-shaped pieces for later use. Wash the green onions, cut them into sections, wash the ginger and cut them into cubes. Add ginger slices to the pot, then add a tablespoon of Pixian bean paste, and stir-fry the red oil.

If you like the soup, the soup is a little red and spicy, and you can put a little more chazai good watercress as appropriate, but be careful not to be too salty, so as not to affect the seasoning later. Put the spoon on the fire with green onions, ginger in a pot, add Shao wine, and then put in the large intestine, bamboo shoots, rape heart, refined salt, add an appropriate amount of soup to stew.

2. After the soup boils, skim off the foam, add the flavor Qi Qijing, and put the spoon into the soup bowl.

Shiitake mushrooms (fresh) (25 grams), magnolia slices (25 grams).

Seasoning: rice wine (10 grams), green onions (100 grams), monosodium glutamate (1 gram), ginger (5 grams), starch (broad beans) (8 grams).

Lard (30 g), salt (5 g), peanut oil (50 g), soy sauce (30 g), vinegar (30 g).

1.Pinch one end of the intestine with your left hand, turn the intestine inward with your right hand and place it in the basin, add refined salt and vinegar to pinch together, remove the mucus on the intestine, and scrub twice with water;

2.Then turn the intestines over, add refined salt and vinegar to grasp and pinch together, and finally wash with water;

3.Remove the stems of the shiitake mushrooms, wash them and cut them into thin slices;

4.Magnolia slices are soaked, washed, and cut into thin slices;

5.Remove the roots of the green onions, wash them and cut them into centimeter-long pieces.

The production process. 1.Put the wok on a hot fire, boil with an appropriate amount of water, put in the fat intestine and cook for 2 minutes, take it out, rinse it with water;

2.Change the water to boil, put the pig intestines into the pot and simmer until eight mature, take out and dry it for a while, dry it with a cleaning cloth, remove the greasy and put it in a bowl, and marinate 25 grams of high-fiber soy sauce to taste;

3.Put the wok on the fire, pour in the peanut oil, burn until it is hot in the town, put the fat intestine in the pot, stir it with a spatula while frying, and remove it when the fat intestine is golden brown, and drain the oil;

4.Cut the drained fat intestine into an elephant eye-shaped intestine ring with a thickness of imitation centimeters;

5.Put the wok on the hot fire, cook the lard, stir the green onion section slightly, add rice wine, minced ginger, 100ml of pork broth, shiitake mushrooms, magnolia slices, soy sauce, refined salt and fat sausage, that is, put the pot on low heat for 5 minutes, then move the pot to the hot fire for 1 minute, add monosodium glutamate, thicken with wet starch, pour in cooked lard and serve on the plate.

How to make it: Ingredients: fat sausage, green pepper.

Excipients: sugar, salt, white wine, star anise, light soy sauce, Sichuan pepper, ginger, green onion.

1.Cut the fat intestine into small pieces.

2.Cut the green pepper into small pieces, the green onion into shreds, and the ginger into minced pieces.

3.Pour a little oil into the pot, add shredded green onions, minced ginger, star anise, Sichuan peppercorns and two tablespoons of sugar, and stir-fry until fragrant.

4.Put in the fat sausage, turn to low heat, and slowly stir-fry until the oil comes out.

5.Pour in a little light soy sauce.

6.Pour in a little liquor.

7.Stir-fry slowly until the fat sausage is evenly colored.

8.Add the green pepper and stir-fry until the surface of the green pepper skin is slightly bubbling.

9.Add a pinch of salt and stir-fry evenly.

1. Put the fat intestine in a basin, put in salt and vinegar, rub it repeatedly with your hands, and then wash it with water; Slice the carrots, blanch them in boiling water and set aside.

2. Put the pot on the fire, pour water into it, put in the fat intestine soup and cook, remove and cut into 3 cm long sections, and marinate it for a while with soy sauce, Shao wine, pepper water and pepper noodles.

3. Put oil in the pot, when it is hot, fry the marinated fat sausages in the pan, and when they are golden brown, remove them and cut them into 1 cm size elephant eye slices.

4. Add 50 grams of oil to the pot, heat the green onion and ginger to fry the flavor, add Shao wine, pepper water, soy sauce, refined salt, balsamic vinegar, sugar, fresh soup with two spoons, and then put the fat intestines and ingredients in the pot, after boiling, change the small sesame oil to the pot, and put the prepared carrot slices on the top after serving.