How to make the best taste of pig intestines? How to make pork intestines delicious?

Prepare 15 grams of Shao wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 4-5 slices of ginger, 20 grams of green onions, (the shallots and shallots should be separated, chop the shallots) 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt. 1.Wash the intestines first, add Shao wine to marinate for a while, and then stuff the green onion into the intestines, 2

4.After 15 minutes, add all the other condiments, let go for a while, and you're done. This method of boiling into soup is more suitable for the taste of the public.

Ingredients: 200 grams of pork intestine, 10 grams of Dongru, 10 grams of ginger, 10 grams of green onions, 10 grams of garlic. Seasoning:

30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of dark soy sauce, 5 grams of sesame oil, a little pepper, 20 grams of wet corn starch, 50 grams of clear soup. Method: 1. Wash the large intestine of the pig and cut it into strips, cut it into strips, slice the ginger, cut the green onion into sections, and cut the garlic into two heads.

Gourmet China] 2. Boil the oil in the pot, add ginger slices, garlic, dongru, and large intestine and stir-fry until the water is dry. 3. Add the clear broth, add salt, monosodium glutamate, sugar, dark soy sauce and pepper until the juice is thick, thicken with cornstarch and pour in sesame oil.

How to clean pig intestines: 1. Soak the pig intestines in a light salt and vinegar mixed solution for a while, remove the dirt, and then put it into the rice washing water to soak for a while, and then gently scrub it twice in clean water. 2. Roll the pork intestines over, then mash the washed green onion knots, and follow the green onion knots and intestines 1:

The ratio of 10 is rubbed together until there is no slippery feeling, and then rinsed with water repeatedly to remove the odor. 3. Wash the pig intestine with sauerkraut water, only need to be twice, and its fishy smell can be basically eliminated. 4. Marinate the fat sausage with half a jar of cola for half an hour, and then scrub it with rice washing water to quickly wash away the odor of the large intestine.

Let's talk about how to make a good pig intestine: Stir-fried pig intestine with green and red peppers: Ingredients:

500 grams of pork large intestine, 150 grams of green and red peppers, 50 grams of water fungus, green onions, ginger, garlic, cooking wine, light soy sauce, refined salt, monosodium glutamate, sesame oil, starch, and peanut oil. Method: 1

Wash the pig's large intestine until it is eight mature, change the knife into triangular slices, and marinate it with cooking wine and ginger slices. Fungus, green and red pepper into triangular slices, ginger slices, green onion cut into garlic and puree. 2.

Add the bottom oil to the pot, add the green onion, ginger and garlic to the pot, add green and red peppers, fungus, refined salt, and monosodium glutamate and stir-fry out of the pot. 3.Add the bottom oil to the pot, add the large intestine of the pig and stir-fry, add refined salt, light soy sauce and cooking wine, then add the fried green and red peppers and fungus and stir-fry, pour in sesame oil, and thicken out of the pot.

Stir-fried pork large intestine: Ingredients: 500 grams of pork large intestine, 150 grams of green and red peppers, 50 grams of water fungus.

Seasoning: 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, 1 teaspoon of sesame oil, 3 teaspoons of starch, 1 tablespoon of peanut oil. Method:

1. 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. 2. Cut the fungus and green and red peppers into triangular slices, slice the ginger, cut the green onion into sections, and pat the garlic into a puree. 3. Add the bottom oil to the pot and add green onions and garlic to the pot, add green, red pepper, fungus, refined salt and monosodium glutamate and stir-fry out of the pot.

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

Braised is the most delicious, and it must not be stewed

Fat intestines, also known as "pig intestines", for this ingredient, foodies often show a polarized attitude, those who love can't stop, and those who hate it avoid it like snakes and scorpions. But every time I think of its bright yellow color, mellow taste, soft and delicious, fat but not greasy taste. Why do some people don't like to eat fat sausages, a bite is happiness!

Spicy fat sausage pot.

800 grams of fat intestines, 6 slices of ginger, 6 cloves of garlic, 4 finger peppers, 1 tablespoon of bean paste, 50 grams of corn starch, 100 grams of white vinegar, 2 grams of chicken essence, 2 grams of light soy sauce, 1 spoon of dark soy sauce.

1.Put the fat sausage into a large bowl, add salt, corn starch and white vinegar and rub it three times.

2.Turn the fat intestine over, and rub it three times with salt, cornstarch and white vinegar.

3.Then turn the fat intestine to the outside and rinse it with water.

4.Prepare the excipients: ginger slices, green onion knots, bay leaves, star anise, cinnamon, red peppercorns.

5.Transfer the fat sausage to the pressure cooker, add water and the excipients in step 4, boil on the lid and turn to low heat for 12 minutes.

6.Rinse off the foam and drain the boiled sausage.

7.Cut the fat intestine into about 3cm segments.

8.Prepare the ingredients: garlic cubes, ginger slices, finger pepper sections, a spoonful of bean paste.

9.Put the ginger and garlic in the pot and stir-fry over low heat until fragrant.

10.Then add the bean paste and stir-fry until fragrant to stir-fry the red oil.

11.Put the fat sausage into the pot and stir-fry until fragrant, then add light soy sauce and dark soy sauce to color.

12.Transfer the sautéed fat sausages to a casserole.

13.Add an appropriate amount of water to the pot and bring to a boil, cover and simmer for 5 minutes.

14.Finally, put in the chili pepper pot until it is broken, and add a little chicken essence.

Tips: 1. The fat intestine needs to be cleaned three times inside and out, and adding salt, corn starch and white vinegar can well remove the peculiar smell of the fat intestine.

2. Blanch the cleaned fat intestine with excipients first, which can also play a role in removing odor.

3. The bean paste and soy sauce are added in the production process, so there is no need to add salt in the end.

1. Cut the large intestine of the semi-cooked pig, cut the Chinese cabbage into pieces, slice the ginger, slice the green onion, and cut off the dried chili.

2. Pour oil into a hot pan, when the oil temperature is 5 hot, add green onions, ginger, garlic and dried chilies, add the pig's large intestine, and stir well.

3. Pour in Chinese cabbage, light soy sauce and salt, stir well, add 200ml of water, simmer for 8 minutes, add chicken essence, and stir well.

Pork intestines are more delicious to make fat intestines, change the fat intestines to knives, several pots of boiling oil, green onions, ginger and garlic, fryer and then put in the pig intestines and stir-fry and then put in the sharp peppers to stir-fry is particularly delicious. There is also a way to eat, especially when killing pigs during the New Year in Northeast China, after washing the pig intestines, filling them with pig blood, making blood sausages, and stewing them in a sauerkraut pot, which is also particularly delicious.

Braised noodles, steamed, sauce burst and other methods are all delicious.

Step 1 ingredients: 300 grams of semi-cooked pork intestine, 400 grams of Chinese cabbage, 1 gram of ginger, 20 grams of green onions, 8 grams of cooking oil, 1 gram of salt, 3 grams of light soy sauce, 2 grams of chicken essence, 3 dried chilies.

Step 2: Cut the large intestine of the semi-cooked pig into sections.

Step 3: Cut the cabbage into cubes.

Step 4: Slice the ginger.

Step 5: Slice the green onions.

Step 6: Cut off the dried chili peppers.

Step 7 Pour oil into a hot pan, when the oil temperature is 5 hot, add green onions, ginger, garlic and dried chilies, add the pig's large intestine, and stir well.

Step 8: Pour in Chinese cabbage, light soy sauce and salt, stir-fry well, add 200ml of water, and simmer for 8 minutes.

Step 9: Add the chicken essence and stir well.

There are many ways to make pork intestines, braised pork intestines, stir-fried, marinated, and dry pot are all very delicious.

After marinating, it tastes good no matter how you make it.

Hello, it is recommended to wash the pork intestines when they are made and stir-fry them with oil and chili peppers.

There are two ways to make pork intestines delicious: stir-fried pork intestine and sauerkraut fried large intestine.

1.Ingredients and methods of stir-fried pork large intestine: 500 grams of pork large intestine, 150 grams of green pepper, 150 grams of chili pepper (red and sharp), 50 grams of fungus (dry), 5 grams of ginger, 5 grams of green onions, 5 grams of garlic (white skin), 10 grams of rice wine, 10 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of sesame oil, 5 grams of starch (peas), 50 grams of peanut oil.

Wash and cook the pig's large intestine until it is eight mature, pick up and cut the triangular slices, and marinate them with Shao wine and ginger slices. Fungus, green and red peppers are also cut into triangular slices, boil the oil in the pot, stir-fry ginger, garlic, add green and red peppers, fungus, refined salt, monosodium glutamate, stir-fry on the plate, then burn the oil in the pot, stir-fry the large intestine of the pig, add refined salt, light soy sauce, Shao wine and mix well, cover and cook slightly, then add the fried ingredients and stir-fry, use the raw starch to thicken, and mix well with the tail oil on the plate.

2.Ingredients and methods for stir-frying large intestine with sauerkraut: 200 grams of pork large intestine, 200 grams of sauerkraut, appropriate amount of cooking oil, appropriate amount of sugar, 1 persimmon pepper.

Wash the sauerkraut and shred it, cut the chili pepper into shreds, and stir-fry the fat sausage in a dry pot or with less oil, so that the fat sausage can produce some oil. Stir-fry dry and burnt better, put the sauerkraut together, put some sugar and stir-fry until the sauerkraut is slightly yellow, add the chili pepper and stir-fry for a while.

Stir-fried fat sausages with sharp peppers are delicious, and the specific method is as follows: rent and sell them

Tools Ingredients: cooked fat sausage, sharp pepper, green onion, ginger, garlic, millet pepper, light soy sauce, cooking wine, salt, oyster sauce, vegetable oil, sugar, starch, pot, plate.

1. Slice the pepper into diamond-shaped slices, cut the green onion into circles, slice the garlic, shred the ginger, and slice the millet pepper.

2. Cut the cooked fat intestine into diamond-shaped pieces.

3. Put an appropriate amount of vegetable oil in the pot, put in the fat sausage, and stir-fry.

4. Put the fat intestine out and set aside.

5. Stir-fry chives, ginger, garlic, and millet peppers.

6. Add the peppers and stir-fry.

7. Put in the fat sausage and return.

8. Add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt, a small amount of sugar, 1 tablespoon of oyster sauce, and pour in the starch juice.

9. Bring to a boil over high heat and stir-fry evenly, turn off the heat and remove from the pot.