How to open pig intestines the fastest? How to get pig fat intestines

Method 1: Tie one end of the pig's large intestine with a rope, then grab the other end and stuff it into the section by section, and then start filling after meeting the irrigation conditions.

Method 2: Use scissors to cut the intestinal wall along one end of the large intestine from beginning to end, and then open it from the knife edge, at this time the inside of the large intestine of the pig will be turned out.

Method 3: Tie one end of the pig's large intestine tightly with a rope, and then use chopsticks to push it inside.

750 grams of pork intestine, 15 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of vinegar, 30 grams of sugar, 1 gram of pepper, 50 grams of cooking wine, 1 gram of cinnamon, 4 grams of salt, 1 gram of sand kernels, 5 grams of garlic, 15 grams of sesame oil, 6 grams of coriander, 5 grams of shallots, 15 grams of chicken fat, 5 grams of ginger.

Here's how. 1. Wash and cook the fat intestines, cut off the thin tails, cut them into centimeter-long segments, put them in boiling water and boil them thoroughly to remove the dry water.

2. Pour oil into the wok, and when it is hot, fry it in the large intestine until golden red.

3. Pour sesame oil into the wok and heat it, add 30 grams of sugar and fry it over low heat until it is dark red, pour the cooked fat sausage into the pot, and turn the pan upside down to make it colored.

4. After cooking wine, green onion, ginger and garlic are stir-fried until fragrant, add 250ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and soup, and then move to a slight fire and simmer.

5. When the soup reaches 1 4, add pepper, cinnamon (crushed) and sand kernels (crushed), continue to simmer until the soup is dry, turn the spoon to evenly wrap the juice on the large intestine, drizzle with chicken fat, drag it into a plate, and sprinkle with chopped coriander.

Ingredients: 500 grams of cooked pork intestine.

Excipients: appropriate amount of green onion, ginger and minced garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Shao wine, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon powder, appropriate amount of sand kernel powder, appropriate amount of coriander.

Here's how. 1. Cut the cooked large intestine into 2cm long segments.

2. Blanch in boiling water, remove and drain.

3. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil.

4. Leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the clear soup, add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar and chicken essence.

5. Pour in the large intestine again, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly.

6. When the soup is thickened, add pepper, cinnamon and sand kernel powder.

7. Finally, pour in pepper oil and sprinkle chopped coriander before cooking.

About 400 grams of cooked pork large intestine, about 100 grams of green onion white, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper salt, and appropriate amount of garlic.

Here's how. 1. Put the pot on the fire, add water, salt, cooked large intestine, boil over high heat, remove and drain the water. Each large intestine is inserted into the green onion white, and the outside of the large intestine is smeared with soy sauce. Mash the garlic into a puree.

2. Heat the pan, add oil, when it is ten mature, put it into the large intestine, fry it until it is jujube red, remove it, and drain the oil. Remove the white onion, cut it into 1 cm wide diagonal pieces, and arrange them neatly on a plate. Put the sweet noodle sauce, garlic paste, pepper and salt into a small dish and dip it.

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 with 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 it out and wash it, and then put the fat intestine back into the pot to cook, put in salt, pepper, green onion, 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 zaoming, garlic, green and red peppers, onion, white vinegar, flour, cooking wine, salt, chicken essence, Sichuan pepper, 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 is more delicious, 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 in 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 skin is washed 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 the 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 season 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.

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.

Method steps.

Soak the fat intestines you bought back in rice water or rice soup, and then turn the casing over from one end of the intestines, tear off the oil and impurities inside (the fat intestines sold on the market are the feces inside first), and be careful, because there is a thin film inside that wraps the oil, so as long as you tear out that layer of film, you can tear off the oil soon!

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After tearing off all the grease, rinse it again with warm water, add an appropriate amount of white vinegar, scrub it repeatedly, and scrub the intestines and intestines again, then the suspended matter of the intestine skin will come out, and then rinse it with water.

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Add an appropriate amount of salt and scrub repeatedly. Salt can not only sterilize but also remove fat, and repeatedly rubbing the surface of the fat intestine can remove the fat and suspended solids of the fat intestine.

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The fat sausage that has been cleaned with vinegar and salt is almost ready, but if you are not worried about the food requirements, you can add flour and wash it again.

Add flour to the cleaned fat intestines, rub them inside and out, and rinse them with water. Finally, rinse the intestines with boiling water at the faucet.

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I always remember that when I was a child, I used grapefruit leaves to make fat sausages and water at home, but it was difficult to find them in the city. I added a little pepper, ginger, cooking wine, star anise, bay leaves, and orange peel to give my fat intestines a splash. It smells so good!!

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After boiling like this, remove the fat intestine and wash it with hot boiling water.

This kind of fat sausage is hot, braised and stewed!!

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Pig large intestine. There are many ways to make it, and it can be made into brine or simply stir-fried. In my memory, the best way to eat the pig intestine is the sour and hot pig intestine, sour can relieve the greasy of the large intestine, spicy can make your appetite increase, and you can taste the fat of the large intestine, it is really mouth-watering, and then let's learn how to make the hot and sour pig large intestine!

Change the ingredients.

Pig large intestine. 300 grams.

Sauerkraut. 150 grams. Ginger. A.

Salt. Amount. Pepper. Amount. Garlic. 2 pieces.

Wine. Crumb.

Millet pepper. 3 pcs.

Soy sauce. Crumb.

Fuel. Crumb.

Bean paste. Amount.

Method: Read step by step.

After buying the large intestine of the pig, the first step is to do a good job of cleaning, the purpose is to remove the fishy smell of the large intestine. Put the large intestine in a container, add salt and cornstarch and scrub, then wash with water. Then put the intestines.

Turn it out, scrub it in the same way, and finally rinse it with water.

After cleaning the pig's large intestine, boil the water and blanch the water. Add cooking wine and salt. After cooking, remove and put in cold water for later use.

Next, prepare the trimmings, shred the ginger, chop the millet pepper, and chop the garlic. Wash the sauerkraut and cut it into small pieces.

After cooling, cut the large intestine of the pig into small pieces. You don't need to cut it too big to make it taste good. Cut and use.

Heat the oil, add the ginger and garlic and stir-fry until fragrant, then add the pig's large intestine and stir-fry evenly.

After stir-frying for a few minutes, add a little soy sauce, oil, and an appropriate amount of cooking wine. Then put in the sauerkraut, then put a spoonful of bean paste, stir-fry evenly.

Finally, add an appropriate amount of salt, then add the chili peppers, stir-fry evenly out of the pan. The large intestine of the hot and sour pig is done, which makes people's appetite move, so let's learn it quickly!

1.Put the pig intestine you just bought back into the water, turn it out to remove the clean fat, add a little white vinegar, grasp the cornstarch evenly, and scratch it repeatedly for 5 minutes, which can effectively remove the odor.

2.Put the processed large intestine into a pot, add an appropriate amount of water to boil, add an appropriate amount of ginger and shallots, pepper and cooking wine, (two salted plums) and cook for about 40 minutes, pour out and take out the large intestine, and cook in the next step.

The practice of the large intestine of pigs. There are all sorts of ways. It depends on the craftsmanship of the cooking, how about it?

Skilled people will generally sit well with a delicious and delicious pig intestine. The craftsmanship is not very good, and people don't like to eat it very much. It also smells a little bit.

So the practice of the large intestine of pigs. It takes a lot of craftsmanship. Now the question is, how to cut the large intestine of the pig to look beautiful and delicious?

Here I need to send you a word. How to cut? See how you're feeling?

If you're in a good mood, you should get up slower, and if you're in a bad mood, go faster. If you're in a bad mood, go round, and if you're in a good mood, you'll learn.

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.

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.

The cleaning process of the large intestine of pigs is more troublesome, and if it is not cleaned, it will easily affect its taste. Therefore, today I want to share with you the method of cleaning the large intestine of pigs, so that the large intestines of pigs can be cleaned clean and fast.

There will be a lot of mucus on the surface of the pig intestine that I usually buy at home, and this mucus is the reason why the pig intestine tastes fishy. In order to clean up the mucus, some people will choose to add salt and white vinegar to the large intestine, but in fact, this cleaning method is not appropriate.

The use of salt and white vinegar to clean the large intestine can only play a sterilizing role, but cannot achieve the cleaning effect. The method I used to clean the large intestine of pigs was told to me by my grandfather, and the effect was very effective, and the large intestine could be cleaned very cleanly in minutes.

1. Flour grabbing and washing.

When we buy the large intestine at home, we first put it under running water for rinsing to flush the impurities on the surface of the large intestine. Then add an appropriate amount of flour to the large intestine and wash it by hand.

Flour has a strong adsorption effect, and it can be used to scratch and wash the large intestine, which can completely adsorb the mucus on the surface of the large intestine. But remember to be sure to wash for a while so that the effect will be good.

2. Repeated cleaning.

When using flour to wash the large intestine, we must repeat it about once until the mucus on the surface of the large intestine becomes clean.

To clean the large intestine, in addition to cleaning the outside of the large intestine, we also need to turn the inside of the large intestine over and use the same way to grasp and wash. In the fat on the inside of the large intestine, we have to tear off part of it. Friends who like to eat heavy flavors can keep a little more.

3. Add shredded ginger and green onions.

After the large intestine is completely cleaned with flour, we need to prepare a little more shredded ginger and green onions, add them to the large intestine, and knead the green onions and ginger juice with our hands.

Adding shredded ginger and green onion to the large intestine can effectively remove the fishy smell in the large intestine. Use green onion and ginger juice to marinate the large intestine for about 10 minutes to remove the fishy smell in the large intestine, and then wash it with water, and then you can make the final cooking of the large intestine.

Fourth, stir-fried fat sausage production.

To clean the fat intestines, we need to put them in a pot under cold water, add ginger slices, cooking wine, and a few drops of small grinding sesame oil, and turn on high heat to heat and blanch. This can not only remove the fishy smell in the large intestine for the second time, but also make the large intestine easier to absorb the flavor when stir-frying.

After blanching for 5 minutes, remove the large intestine from the water and let it cool, and cut it into small pieces for later use.

Then prepare some green and red peppers to cut into rings, and cut an onion into cubes for later use. At the same time, heat the oil, heat an appropriate amount of cooking oil in the pot, add shredded ginger, garlic slices, and green onions to the pot after the oil is heated to fry the fragrance, and then put the prepared large intestine into the pot and fry the water.

Finally, add a spoonful of bean paste to the pot, fry the red oil, then put the prepared green and red peppers and onions into the pot, stir-fry evenly, and add an appropriate amount of salt, light soy sauce and oyster sauce to the pot to taste. Finally, the fat sausage is stir-fried over high heat, and after the fragrance is stir-fried, it can be eaten on a plate.