What is the best soup for the small intestine you bought?

Okay, let's make Beijing's famous snack small intestine stew.

Braised and burned method:

Raw material 1Pig offal [heart, lungs, small intestine must have, others are arbitrary], appropriate amount of pork.

2.Garlic juice [garlic pounded with a little salt to make juice], coriander [coriander], chili oil, bean curd juice [bean curd diluted with water].

3.Fire - 10 cm in diameter, about 2 cm thick dead dough cake [less layer, slightly harder when mixing dough, low temperature searing].

How to boil:

1. Pig intestines are repeatedly washed with salt, rice wine and vinegar (the inner and outer walls should be cleaned, and the effect will be better when rinsed with warm water).

2. Put water in the pot and blanch the pig intestines (pot under cold water).

3. In another pot, add boiling water, star anise, cinnamon, Sichuan pepper, ginger, green onion, bay leaf, rice wine, tangerine peel, light soy sauce, dark soy sauce, and dried chili pepper to bring to a boil over high heat, and marinate the sausage over low heat.

4. Cut the marinated pork intestines into small sections.

5. Put a little oil in the pot, stir-fry the Pixian bean paste, return the braised soup to the pot, bring to a boil, add water, add salt, soy sauce, vinegar, rock sugar, rice wine, garlic juice, southern milk and so on.

6. Put in cooked foods such as pork lungs, pork liver, pig hearts and tofu and stew.

7. Finally, add the pork intestines and boil.

How to eat boiled and burned:

Cut the pancakes into small pieces, pour the soup and soup on the pancakes, and add chili oil, garlic juice, chopped shallots and vinegar to taste. (If it's a freshly baked cake, you can eat it by pouring the juice directly, and you don't need to put the pancake into the soup pot to cook, otherwise the pancake will be chewy.)

Wash the small intestine clean, wash the inside and outside of the intestine with salt, and rinse with warm water. Cut into sections, chopped green onion, ginger and chili pepper and fry until 8 percent, add water to boil for 10 minutes, add shredded tofu, spinach, and coriander, and season it.

Seasoning: 200 grams of Pixian bean paste, 100 grams of dried chili pepper, 40 grams of Sichuan pepper, 10 grams of tempeh, 10 grams of refined salt, 15 grams of monosodium glutamate, 50 grams of cooking wine, 30 grams of liquor, 50 grams of mash sauce, 20 grams of rock sugar, 75 grams of garlic cloves, 50 grams of ginger, 30 grams of green onions, 100 grams of butter, 50 grams of five spices, 500 grams of mixed oil, 2000 grams of fresh soup.

Saucer: one dish of refined salt, monosodium glutamate, sesame oil, and garlic paste.

After the pig intestines are washed repeatedly with salt and vinegar, scrape off the residues and intestinal oil tendons on the intestinal wall, wash them with water, blanch them in a pot of boiling water, and then cut them into 2 cm knots with a knife, put them in the pot and add water, ginger, green onions, cooking wine, white wine, and a little spices, cook until the poop is soft, remove and set aside. After washing the intestines, cut them open, cut them into more than 6 cm long knife joints, remove the tendons from the yellow throat slices of pigs, and cut them into strips of 8 cm long. The pork loin is removed from the membrane and the slice is cut to the waist, and then the knife is "phoenix-tailed".

Slice the crispy meat into slices of 3 cm after that. The eel and loach are rubbed with salt and washed with water, and the eel is cut into about 8 cm long segments. Wash the celery, green onions, and green garlic sprouts and cut them into pieces about 8 cm long. Wash the fresh shiitake mushrooms, remove the stems and cut into four pieces.

Oyster mushrooms are divided into four strips, and the tips of green bamboo shoots are cut into four petals, and they are sorted out separately with coriander and spinach.

Soak the vermicelli in hot water until soft. Peel the potatoes and lotus root and cut them into slices about 3 mm thick and soak them in water.

The above ingredients, except for fat sausage and loach, are divided into two parts and put on a plate for later use. Pixian watercress finely chopped.

Dried chili peppers cut into 2 cm pieces. The tempeh is fluffy on the back, and the ginger is broken.

2. Flavor sauce mixing.

Marinade mixing: Put the wok on medium heat, put in the mixed oil and burn until it is hot, add Pixian bean paste, black bean sauce, ginger, green onion and stir-fry until fragrant and colored, fry a few times with garlic cloves and five spices, mix with fresh soup, and boil over low heat.

In addition, when the butter is boiled in a wok until it is hot, put in the chili section, when it is brown-red, add the chili pepper and fry until fragrant, then pour the dried chili, Sichuan pepper and butter into the soup together, and then add cooking wine, rock sugar, mash juice, refined salt, monosodium glutamate, and wait until the soup is fragrant and overflowing.

Flavor dish mixing: Mix refined salt, monosodium glutamate, sesame oil, and garlic paste into a flavor plate, and serve with a plate of vinegar.

3. Formal cooking.

Pour the marinade into the hot pot, add the fat sausage and loach fish, light the fire and bring to a boil. The rest of the ingredients are placed around the hot pot separately and can be scalded and eaten.

1. The large intestine of the pig is dirty and the smell is very strong, the initial processing should be added with salt, vinegar and other materials repeatedly rubbed, and then washed with water and remove too much oil tendons, cooked to add different seasonings, such as cooking wine, liquor, ginger, green onions, pepper, spices, etc.

2. The fat intestine is not easy to be soft and ripe, so it should be preliminarily cooked until it is fully cooked. When you put it into the hot pot and blanch it, you can achieve the glutinous taste, and the taste can be the best.

3. The taste of the marinade is required to be thick and spicy, and some dried chili peppers and peppercorns can be fried and fragrant first, and then put into the marinade after being finely minced to increase the spicy and numb taste.

4. The intestines are tender and crisp and refreshing, and it should be fried in a hurry, so it should be hot and boiling when it is scalding, and it should not be scalded for a long time.

Steps. 1.The small intestine is cleaned, 2

Put it in boiling water and pass it through boiling water to remove the smell, 3Then clean the cut sections, 4Put it in a voltage pot and add water, star anise, cinnamon, ginger, 5

High pressure for 40 minutes, 6Open the lid of the stewed small intestine and put a little salt, 7Bring to a boil again and sprinkle with chopped green onions.

Small intestine stew is a nutritious and delicious traditional dish, and adding a moderate amount of wine can improve the texture and taste of the meat. Here are some wines that go well with small intestine stew:1

Rice wine: Rice wine is often added to traditional small intestine stews, which can increase the flavor and freshness of the soup, and can also remove the smell and increase the flavor. 2.

Cooking wine: Cooking wine is also a common condiment, adding an appropriate amount of cooking wine to stew can increase the aroma and taste of Yunnian soup. 3.

Rice wine: Rice wine is also one of the most commonly used ingredients in cooking, which can be used to stew the small intestine to remove the smell and enhance the flavor of the soup, and at the same time make the soup more delicious. 4.

Baijiu: The taste of baijiu is strong, and adding it in moderation can make the meat more mellow, but you need to pay attention to controlling the amount, otherwise it will affect the taste and aroma of Zheng Wei next to the ingredients. It should be noted that different wines have different tastes and characteristics, and it is enough to add an appropriate amount, as too much wine will affect the quality of the taste of the food.

Also, if you add alcohol while cooking, be careful to let the soup boil for a while longer to allow the alcohol to fully evaporate.

Hello, I am happy to serve you and give you the following answer: What wine is good for small intestine stew? The best option is to use rice wine to cook the small intestine stew, as the rice wine has a light aroma that can make the small intestine stew more delicious.

Steps:1Wash the small intestine, soak it in clean water, and drain it.

2.Put the small intestine of Qingxin into the pot, add an appropriate amount of water, add an appropriate amount of rice wine, bring to a boil over high heat, and then turn to low heat and simmer. 3.

Simmer until the small intestine becomes soft, add an appropriate amount of salt, soy sauce, sesame oil and other seasonings, and continue to simmer until the soup is thick. Personal Tips:1

When putting rice wine in the small intestine stew, the amount should be controlled, not too much, so as not to affect the taste of the soup. 2.The heat of the small intestine stew should be well controlled, not too large, so as not to burn and affect the taste.

3.The seasoning of the small intestine stew should be well controlled, not too much, so as not to affect the taste of the soup.

Pork small intestine is both nourishing and delicious, and it is a food that many people like very much, so how to make it delicious? Let's introduce how to make it.

Material: Porcine small intestine; Vinegar; Salt; Garlic;Ginger;Dried chili peppers;Salt; Essence of Chicken;Green onion.

How it works: 01 Before officially cooking, you should first make preparations such as washing vegetables: first wash the surface of the pig's small intestine, then tear off the outermost layer with more parts, and then turn out the inner layer and sprinkle salt and vinegar for scrubbing.

02 Boil water in a pot, then pour in an appropriate amount of vinegar, and then put the washed pork intestine into the pot and cook for about 5 minutes before removing it.

05 After cutting, put the pig's small intestine and pig keel into the pressure cooker together, as well as the ginger, garlic, dried chili peppers, etc. prepared on the top, and then pour in water, and it is best to just submerge the small intestine when pouring water.

06After completing the above steps, just wait, boil on high heat for 30 minutes, wait until the air pressure goes down, add an appropriate amount of salt and chicken essence to taste, and finally sprinkle with chopped green onions.

The pressure cooker can be covered for two hours, in fact, the pig intestine and the pig intestine can be eaten, many people like to eat the pig intestine, and the pig intestine is more delicious, but there are also some people who prefer to eat the pig intestine, because the pig intestine does not have such a big fishy smell, and the pig small intestine refers to the main part of the pig intestine, and the pig intestine is not only delicious, but also has a wide range of uses, you can cook, food can also go to various unwanted tissues outside the field, and then after processing can be made into a intestine coating, and then filled into a variety of sausages。

Ingredients for lotus seed soup in the small intestine.

Pork small intestine appropriate amount lotus seeds appropriate amount Codonopsis appropriate amount Goji berries appropriate amount Salt appropriate amount Ginger A large piece.

Steps to prepare lotus seed soup in the small intestine.

Step 1: Wash the pig's small intestine, lotus seeds, codonopsis, wolfberry, and ginger, and slice the ginger

Step 2 Pass the mercury in the small intestine of the pig with boiling water in a pot, remove the fishy smell;

Step 3Put the pig's small intestine, codonopsis, wolfberry and ginger in a purple casserole and stew together

Step 4 After simmering, add an appropriate amount of salt and serve.

Tips for lotus seed soup in the small intestine.

1. When washing the pig's small intestine, it is necessary to add sweet potato powder, cooking oil and vinegar to grasp and pinch together, and wash the front and back repeatedly

Fresh new bitter vegetable small intestine soup that clears heat and nourishes the skin.

Ingredients: 250g of small intestine

60g lotus seeds, ingredients, salt, appropriate amount.

Ginger slices to taste. 1.The small intestine is washed and set aside;

2 Boil water on the stove, put the washed small intestine into the scalding, remove and put on a plate for later use

3 Cut the small intestine with scissors;

4 Wash the lotus seeds and soak them in warm water.

5 Place the ginger slices in a preheated saucepan;

6 And he shall pour into the small intestine as well;

7 Pour in an appropriate amount of boiling water, cover and simmer over high heat for 1 hour;

8 Then pour the soaked lotus seeds into the pot.'

9 Cover and continue to simmer for 30 minutes;

10 Season with lid open and serve.