How to make the large intestine delicious? How to make the large intestine delicious

As an authentic Hunan person, the large intestine is almost an ingredient that we have to prepare for the New Year every year, because in the countryside, the New Year pig will be killed during the New Year, although there are fewer New Year's pigs killed for the New Year, but for the fat intestine, people will still eat it often.

Since Hunan people love spicy food, if you want to make the large intestine delicious, it must be made into a dry pot fat intestine! (The large intestine is generally called fat intestine on our side), and the color of the fat intestine after it is done is delicious and delicious, and I am drooling when I talk about it. <>

Without further ado, let's talk about how to make delicious dry pot fat sausages!

Ingredients: 100 grams of fat sausage, 5 red peppers, 30 ml of vegetable oil, 1 teaspoon of chicken essence, 20 ml of red oil, 1 spoon of oyster sauce, 1 spoon of soy sauce, 30 ml of cooking wine, 2 tablespoons of Lao Gan Ma, 2 star anise, 2 slices of cinnamon, 1 green onion, 1 large piece of ginger, 2 cloves of garlic.

Production method: 1. Scrub the fat sausage bought back with hot water several times and put it aside, then put half a pot of water into the wok, and then put the washed fat sausage into the pot, pour in the cooking wine, turn on the high heat to boil the fat sausage and change color, then take it out and drain the water, then cut it into strips of uniform size, clean the red pepper, cut it obliquely into strips, cut it into long sections after washing the green onion, peel the ginger and cut it into slices, and peel the garlic. <>

2. Pour out the water in the wok, boil the water at the bottom of the pot, add vegetable oil to heat to 6, then put in the fat intestine to stir-fry for 3 minutes, then put cooking wine, chicken essence, oyster sauce and soy sauce into the pot and stir-fry the fat intestine, then pour in warm water, put star anise and cinnamon, turn on high heat to boil the water, and after seeing the fat intestine boiled soft, take out the cinnamon and star anise and throw it away.

3. Take another pot out, (if there is no other pot, take out the boiled soft fat intestines) turn on medium heat and heat the pot with red oil to 7 when it is hot, then pour in garlic slices and ginger slices and stir-fry evenly with Lao Gan Ma, and finally pour in the stewed fat sausage and red pepper pieces, and then add salt and chicken essence to season evenly, put the green onion into it and stir-fry for a while when it is about to come out of the pot, then pour it out into the dry pot, if you want to eat it immediately, light the alcohol lamp. <>

The dry pot fat sausage is fragrant and spicy, super rice, friends who like to eat fat sausages should try this method!

At home, I will cook some dishes during the Chinese New Year, including the large intestine, which I like to eat. Most people don't like to eat this thing, thinking that it is dirty, or has a strange taste, and some say that this thing can't be chewed, anyway, it is not very popular. But it's still okay in our family, and my dad and I like to eat it.

First of all, the large intestine must be cleaned, if it is not cleaned, it is really inedible, after all, it is wrapped in that thing. After the large intestine is cleaned, tie it well, and make sure that the bundle is strong and does not fall apart. Tie the large intestine to tie yourself with the large intestine, not with other things, I don't know why, but I do it all the way.

After tying up the large intestine, put it in the pot and start marinating, which can be marinated with meat, and then it can be used to cook. You can use the large intestine to stir-fry directly, with some celery, or other green vegetables. The large intestine fried in this way is very slippery and chewy, and ordinary people can't chew it at all, so they have to be chewed with vegetables.

There is also the braised large intestine, which is passed through the large intestine with oil to make the surface a little browned, so that it can be easily chewed. Then, just like braised fish, start to coat the surface of the large intestine with juice, and wait until the surface of the large intestine turns red. You can put some green peppers on it, so that it looks better and also makes the dish more flavorful.

There is also a soup, the soup made with the large intestine is also very delicious, the large intestine is actually very fat, the more oil you boil, the more fragrant the soup is. But again, the large intestine must be cleaned, and if it is not clean, don't use it for cooking.

Stir-frying the large intestine is the most delicious, first of all, you must clean the large intestine and turn the inner wall of the large intestine out and clean it. Then cut into sections, prepare green onions, ginger, garlic, peppercorns, dried chilies, cinnamon and other ingredients, stir-fry on high heat until cooked, and then you can get out of the pot. The cleaned large intestine and cooking wine will not have a peculiar smell, so you can eat it with confidence.

Many people don't like to eat this dish and think it has an unpleasant smell.

But people like me who like to eat large intestines can't put it down.

In fact, we usually do it at home, we can make our own large intestine, because it will be more hygienic.

I bought the one in the supermarket, which has not been processed and matured, and when I got home, I cleaned it repeatedly.

Cook in water for more than half an hour, make sure the large intestine is fully mature, then remove it and cut it diagonally into small pieces.

I usually use sharp peppers when I make large intestines, because the smell of chili peppers can mask the taste of some large intestines.

After putting hot oil in the pot, add chopped green onions and stir-fry until fragrant, pour the large intestine into the pot and stir-fry while stir-frying, be sure to add a large amount of minced garlic, which is also the core of this dish, and the garlic must be a little more.

Then add an appropriate amount of oyster sauce and braised soy sauce and stir-fry evenly, add the chopped chili peppers, when the skin of the chili peppers is wrinkled and about to ripen, add a spoonful of chicken essence, and stir-fry quickly several times over high heat before it can be out of the pot.

Actually, I still prefer the nine-turn large intestine in Lu cuisine, but I don't know how to do it.

Nine turns the large intestine.

Ingredients: pork intestine, Shao wine, soy sauce, sugar, vinegar, minced coriander, pepper noodles, cinnamon noodles, sand kernel noodles, minced green onions, minced ginger, cooked lard, Sichuan pepper oil, clear soup, refined salt.

Preparation method: wash the large intestine of the pig, smear and rub it with vinegar and salt inside and out, remove the dirt, rinse it and put it in a pot of boiling water, add green onions, ginger, wine and simmer to cook, remove and cut into sections, and then put it into a pot of boiling water to blanch, remove and drain;

Wok on medium heat, pour in lard and burn until it is hot, remove the large intestine when it is red, leave oil in the pot and put green onions, ginger, minced garlic to fry the fragrance, cook vinegar, add soy sauce, sugar, clear soup, refined salt, Shao wine, quickly put in the intestine section and fry it, move to the slight fire and burn until the soup is tightened, put pepper noodles, cinnamon noodles, sand kernel noodles, pour pepper oil, turn it upside down, put it on the plate and sprinkle the coriander powder.

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.

It is best to fry the large intestine with chili peppers.

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

The large intestine is marinated first and then fried, which is super delicious.

The large intestine is spicy and delicious.

My husband's favorite large intestine...

One of the things in Chinese cooking is stir-frying, which is better.

It's delicious, Wu Lao Er cried again.

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.

How to make the large intestine delicious?

Spicy fat sausage. Ingredients: 500 grams of pork intestine, dried jujube chili pepper, Sichuan pepper, garlic slices, cooking wine, soy sauce, sugar, ginger slices, salt, chicken essence.

Method: 1. Put it very much in a clean basin, pour flour and beer into the basin and rub it back and forth until the dirt on the fat intestine is washed off.

2. Rinse it off with running water.

3. Put enough water in the pot, put in the washed very, pour in cooking wine and ginger slices and boil.

4. After boiling, remove the fat intestines.

5. Take another pot, add enough water, ginger slices, and cooking wine to the pot, and put it in the pot to cook softly.

6. After the fat sausage is boiled soft, remove it, drain it, and cut it into small pieces for later use after it is very cold.

7. Cut the dried chili pepper into two sections, and slice the ginger and garlic.

8. Put a small amount of oil in the wok, when the oil is 60% hot, pour it in, add a little salt and turn to medium heat to slowly dry the water.

9. When it is very dry, drain and serve.

10. Leave the bottom oil in the pot and roast the pepper and chili pepper slowly over low heat until the fragrance comes out, drain the oil and put it for later use.

11. Leave a little oil in the pot, put the ginger slices into the stir-fry until fragrant, put in the fat sausage, Sichuan pepper, garlic slices, and chili peppers that were stir-fried before, add an appropriate amount of salt, soy sauce, chicken essence, sugar, and stir-fry quickly until the chili peppers are dark red.

Fat intestines. Ingredients: pork intestine, green and red peppers, green onions, ginger and garlic grilled rockchai, soy sauce, Sichuan peppercorns, cooking wine, seasoning, salt, cinnamon, bay leaves, salt.

Method: 1. Put the intestines into the water, add a little salt and baking soda to clear the invasion, turn the soaked large intestine over and wash off the fat on the intestinal wall.

2. Add water to the pot and put in the cleaned fat intestines, Sichuan pepper, green onions, ginger slices, 1 cinnamon, 1 large ingredient, and 1 bay leaf until the large intestine becomes soft.

3. Cut the green and red peppers into triangular pieces, chop the green onions, ginger and garlic into cubes, boil and cut the fat intestines into diamond-shaped pieces.

4. Put a little oil in the pot, and when it is hot, add chopped green onions, ginger and garlic and stir-fry until fragrant.

5. After stir-frying until fragrant, add the fat intestine and stir-fry, then add the green and red peppers and continue to stir-fry for a while.

6. Finally, turn off the heat after the water starch and the juice are evenly hung.

Fat intestine [brine fat intestine].

Materials. Fat intestine grams.

Method. The fat intestine is turned over to remove oil and lymph. Wash with salt, baking powder, liquor, flour. Blanch (add cooking wine) and set aside.

Stir-fry shallots, ginger spices (star anise, cinnamon, bayleaf grass fruits, cumin, peppercorns, dried red pepper) in base oil, add water, oyster sauce, cooking wine, dark soy sauce, colored salt, sugar, chicken essence, pepper to taste.

Add the fat intestine and green onion to marinate for 60 minutes.

Stir-fry fat sausages with double peppers.

Materials. fat intestine onion; Green peppers, red peppers.

Method. Fatty sausages marinated by yourself (you can choose to marinate them yourself, or you can buy marinated ones).

Cut the marinated fat sausage, add oil, pour in garlic and ginger and stir-fry until fragrant, add fat sausage and stir-fry.

Add the onion and stir-fry until fragrant, and add light soy sauce and cooking wine to remove the smell.

After stir-frying, add the green and red chili peppers (add vegetable chili peppers that cannot be spicy).

After the green and red peppers are fried until fragrant (if you feel that the taste is not enough, you can add an appropriate amount of condiments, and I added it when I marinated it).

Fat intestines. Materials.

1 fat intestine; 4 cloves of garlic; 1 shallot; 1 green onion; 3 dried chilies; vinegar spoon; 1 scoop dark soy sauce; 1/2 teaspoon salt; 1 tablespoon of thirteen spices.

Method. Spoon with spice contrast.

Prepare the accessories, cut the shallots into cubes, cut the shallots into sections, slice half of the garlic, cut half of the minced garlic into a small bowl, add vinegar and set aside.

Fat intestine cut. 1.Put a little oil in a wok, and fry the chili peppers in the hot oil 2

Put in the fat sausage and stir-fry the oil, 3Add the green onions, garlic and shallots and stir-fry, and at the same time put the seasoning, dark soy sauce, salt, thirteen spices. 4.

Pour the vinegar with minced garlic before cooking, and stir-fry a few times.

Hot fat sausage. Materials.

300 grams of braised fat sausage; 250 grams of green pepper; Dried chili peppers to taste; Peppercorns to taste; ginger to taste; garlic to taste; salt 3 g; 2 grams of sugar.

Method. After the oil is heated, add the ginger slices, and stir-fry the minced garlic, dried chili peppers and Sichuan peppercorns to bring out the fragrance (pay attention to the heat, don't fry the dried chili peppers).

Stir-fry the marinated fat intestines, and fry the marinated fat intestines in a pot, this fragrance is called **saliva.

When the fat intestine is fried until there are tiger skin lines on the surface, add an appropriate amount of salt and sugar, stir-fry for a while, and know that the tiger skin lines also appear on the surface of the green pepper, and you can get out of the pot.

Stir-fry the large intestine with double peppers.

Materials. one pound of pig's large intestine; two green and red peppers; 3 cloves of garlic; A pinch of ginger.

Method. The pig's large intestine is bought back with cornstarch, and the salt is rubbed several times inside and out.

Blanch the washed large intestine with a pot of boiling water for a while, scoop it up and drain it (this is easier to cut).

Cut the large intestine and other materials for later use.

Heat the pot, pour the large intestine into it, and drain the water over low heat (if you have a lot of water, remove the water).

If it sticks to the pan, pour some oil into it and stir-fry, continue to simmer for a while, and the oil will burst out.

Seeing that the surface of the large intestine is a little golden brown, pour down the chili pepper and garlic and ginger and stir-fry for a few minutes, add the green onion and light soy sauce and stir-fry it to serve.

Braised large intestine, braised can be, and onions can be fried after braised

1. Fatty sausage. Ingredients: fat sausage, white vinegar, salt, Sichuan pepper, green onion, light soy sauce, ginger, dried chili, star anise, cinnamon, grass fruit.

Method: Clean the fat intestine first, pour in white vinegar and salt, rub the fat intestine evenly with your hands several times, the mucus will be removed quickly, and then turn the fat intestine over to remove the lard on it, and then turn the fat intestine back for later use.

Braised sausages. Pour the fat intestine into the pot and pass the water, add green onions, ginger, etc. to remove the fishy smell, remove the foam on the surface after boiling over high heat, and then take out the Qi bucket to wash, and then put the fat intestine back into the pot to boil, put in salt, pepper, green onions, light soy sauce, oyster sauce, ginger, dried chili, star anise, cinnamon, grass fruit, turn to low heat and cook slowly for about an hour after boiling over high heat, and the fat intestine will be marinated.

Braised sausages. 2. Dry pan fat sausage. Ingredients: fat sausage, ginger, garlic, green and red peppers, onions, white vinegar, flour, cooking wine, salt, chicken essence, Sichuan peppercorns, bean paste, millet spicy, star anise, cinnamon, thirteen spices.

Dry pan fat sausages. Method: The large intestine of the pig is selected from the large intestine, such a fat intestine meat tastes good, with flour, cooking wine, white vinegar together to scrub clean, then cut and tear off the intestinal oil, impurities, clean again, and then put water in the pot, pour into the fat intestine, put in ginger, star anise, cinnamon together and cook for about 25 minutes to take out, wash the fat intestine again, cut into triangular pieces.

Dry pan fat sausages. Put oil in the pot, add onions, green and red peppers, ginger slices, garlic slices and stir-fry together to make a fragrance, add bean paste and Sichuan pepper and stir-fry, put in fat intestines, cooking wine, millet spicy and stir-fry evenly together to get out of the pot.

Stir-fry fat sausages. 3. Stir-fry fat sausages. Ingredients: fat sausage, garlic, garlic sprouts, celery, green pepper, red pepper, salt, light soy sauce.

Method: Garlic sprouts, celery, green peppers, and red peppers are all cut, and the fat intestines are scrubbed with salt and cornstarch inside and out, and then watered, and then all the fat and oil of the fat intestines are cut off, and then rinsed with water, cut into sections, put oil in a hot pan, stir-fry ginger and garlic, put in the fat intestines and stir-fry, and then put in the light soy sauce and stir-fry evenly, then put in garlic sprouts, celery, green and red peppers continue to stir-fry until the green and red peppers are ripe, and then put salt to taste and you can eat it out of the pot.

Stir-fry fat sausages. 4. Sauerkraut fat sausage. Ingredients: sauerkraut, fat sausage, pickled pepper, chicken essence, light soy sauce, oyster sauce, green onion, ginger, garlic, corn starch sedan chair.

Method: Wash the large intestine, put cooking wine in the pot, first put the fat intestine through the water, then take it out and wash it, put it in the pressure cooker and put the water, green onion, ginger, cooking wine pressure for about 10 minutes, shred the sauerkraut, chop the pickled pepper, slice the green onion, ginger, garlic, cut the boiled large intestine into hob pieces, put oil in the pot, put the green onion, ginger, garlic, pickled pepper and fry the fragrance together, put the sauerkraut fat intestine, pour it into the large intestine and stir-fry evenly, add a little water, add chicken essence, light soy sauce, oyster sauce after the water boils, and finally release the raw powder water to thicken it and you can get out of the pot.

Sauerkraut fat sausage. Pork fat sausage, the chef teaches you how to make it, fat but not greasy, delicious is difficult to refuse,