Where can I learn dry pot fat intestine hot pot?

It is recommended to learn hot pot to study in a regular school, so that we can learn comprehensively, to learn technology, the school's hardware facilities must be excellent, only if there are more operations, practice makes perfect, and natural technology will be learned. The focus is on the teaching mode, there are many practical courses, and the technical school focuses on more hands-on exercises, and the theoretical knowledge must also keep up. If you only talk about theoretical knowledge every day, you can't learn anything, the best thing is to combine practice and theory, and going to the field is the best, you can learn more.

Ingredients. 250 grams of pork intestine.

Accessories. Lettuce.

2 paragraphs. Pepper.

2 pcs. Celery.

1 tree. Cucumber.

1 root. Carrot.

1 2 roots. Seasoning.

Salt. 10 grams.

Monosodium glutamate. 3 grams. Scallions. Half a root.

Ginger. 1 piece. Garlic. 7 petals.

Pepper. 10 capsules.

Dried chili peppers. 5 pcs.

Dark soy sauce. 1 scoop.

Oyster sauce. 1 scoop.

Pickled ginger. 1 piece.

Sugar. 1 scoop.

Pickled red peppers. 5 pcs.

The practice of dry pan fat sausage.

1.The pig intestine bought back is repeatedly washed with flour and vinegar, and then rinsed several times with water, and the fat in it is not removed.

2.Put the large intestine in a pot of cold water and pour in 2 tablespoons of white wine or cooking wine.

3.Add a few green onions and ginger slices and cook over high heat for 20 minutes.

4.Fish out (18 yuan pig intestine is so small) 5Prepare side dishes: Peppers, cucumbers, lettuce, carrots washed and set aside.

6.Seasoning: green onion, garlic, ginger, Sichuan pepper, dried chili, pickled ginger, pickled red pepper.

7.Put oil in the pot, throw more than 10 peppercorns into the cold oil, slowly fry until fragrant, and then put the green onions, garlic, ginger shreds, dried chilies, pickled ginger shreds, and pickled chili peppers into it to continue stir-frying.

8.Stir-fry the flavor of the seasoning.

9.Pour into the large intestine and add a spoonful of oyster sauce.

10.A spoonful of dark soy sauce, colored, stir-fry well.

11.Add a pinch of salt and a spoonful of sugar.

12.Pour in boiling water, submerge 1 2 of the ingredients, stir well, and cover the pot.

13.Simmer until the juice is dry, add the bell peppers, carrots, celery and other vegetables.

14.Stir-fry for 2 minutes, then add cucumbers, lettuce and other well-cooked vegetables.

15.Stir-fry a few times, a little monosodium glutamate, turn off the heat, and a plate of dry pot fat sausages with bright red color and fresh flavor can be put on the plate.

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We can do it here.

The appearance rate of fat sausage in my house is not high, not because I don't like to eat, but because I am lazy to clean up, I am afraid that the purchase will not be clean and smelly, and the most I eat outside is dry sausage and fat sausage pot. It's also because of the Chinese New Year, I usually do lazy dishes, and in the name of the New Year, I bought a lot of fat sausages to fill my mouth. The large intestine of pigs is cold and sweet; It has the effect of moistening the intestines, removing the scorching wind heat, and stopping the number of urination.

The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding. It can be used for weakness and thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.

The practice of dry sausage.

Step 1

Ingredients: cooked fat sausage, spicy skin, peppercorns, ginger, garlic sprouts, chicken essence, flavor-grade fresh, bean paste, vegetable oil, cooking wine.

Step 1

Wash the cooked fat sausages and boil them in Kaixun shed water for 10 minutes, pick them up and cut them into sections, mince the ginger, soak the spicy skin until soft, wash and chop the pieces.

Step 1

Wash the garlic sprouts and cut them into sections.

Step 1

Heat the pan with cold oil and fat sausages, stir-fry for a while to dry the water.

Step 1

Add ginger and spicy mu, and stir-fry the skin and flower grains over low heat.

Step 1

Stir-fry until the epidermis of the fat intestine is slightly curly and yellow.

Step 1

Add cooking wine and bean paste and stir-fry evenly.

Step 1

Flavor grade fresh. Step 1

Garlic sprouts. Step 1

Stir-fry the chicken essence evenly and remove from the pan.

Step 1

Diagram of the finished product of dry sausage.

<> cooking techniques for sausages.

Tips:

Be sure to stir-fry the fat sausage until the skin is slightly curly and yellow, then it is fragrant No need to add salt, bean paste and flavor level fresh are salty Bean paste is recommended not to touch the hidden and add more, it is good to taste enough.

Ingredients: 400 grams of fat sausage, half an onion, 1 green pepper, 1 garlic, 1 small handful of coriander, 2 red peppers, 1 tablespoon of fresh soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 3 grams of Sichuan peppercorns.

Steps. The first step is to prepare the fat intestine first, put it in a container, add salt and cornstarch, scrub it inside and out by hand, then add water to the pot, put in ginger slices and Huadiao wine, boil, put in the fat intestine, blanch the water to get out of the tomb;

The second step is to put it back into the pressure cooker, add bay leaves, cinnamon, light soy sauce and dark soy sauce, after boiling over high heat, continue to cook on low heat for 20 minutes, put out the cooked fat intestines, cut them into small pieces, prepare 1 head of garlic, peel it into grains, and prepare pepper, spices, etc.;

The third step, prepare half of the onion, cut it into pieces, cut the green pepper into pieces after removing the root and pepper seeds, cut the red pepper into segments, add an appropriate amount of cooking oil to the wok, add peppercorns, spices, sugar and garlic after heating, and fry the fragrance over low heat; Qingchong.

The fourth step is to put in the fat sausage, continue to stir-fry for a while, add an appropriate amount of oyster sauce and fresh chiyan soy sauce to taste, so that each section of fat sausage can be coated with seasoning, put the chopped onion pieces and green peppers into the pot, stir-fry for a while, and then put in the red pepper segments;

The fifth step, when the onion and pepper are broken, add salt to taste according to personal taste, fry until flavorful, sprinkle a little coriander, then turn off the heat, and put the prepared dry pot fat sausage on the plate to start enjoying.

Dry pan fat sausages. Ingredients: pork intestine, green pepper, cucumber, green shoots, carrots, green onions, garlic, ginger, Sichuan pepper, dried chilies, pickled ginger, pickled chili, salt, oyster sauce, dark soy sauce, sugar, monosodium glutamate.

Method: 1. The cleaning of the large intestine of the pig is more troublesome and time-consuming, it needs to be repeatedly scrubbed with flour and vinegar, and then cleaned several times with water. Until there is no smell left.

2. Then cut the pig's large intestine into small pieces, put it into the pot, and pour in an appropriate amount of water, as well as an appropriate amount of white wine, green onions, and ginger. Bring to a boil over high heat, about 20 minutes.

3. When the time is up, remove it and drain it.

4. At this time, you can start to heat the pot, put the peppercorns in the pot, heat the heat until fragrant, and then put the large intestine in.

5. At this time, you can add oyster sauce and dark soy sauce for coloring, and continue to season, add salt and white sugar. Then pour in boiling water and cook over medium heat.

6. When the soup begins to be collected, you can put the green peppers, carrots, and celery in, stir-fry for a few minutes, and then put in the cucumbers and bamboo shoots, and then put in the monosodium glutamate, stir-fry for a few minutes and then eat.

The effect of dry pot fat sausage.

The benefits of this dish to the human body: appetizing digestion, beauty, and so on. The large intestine of pigs is rich in protein, and there is an appropriate amount of fat, which is very nutritious for the human body, which can remove the heat of the ears of the body, and improve the physical fitness of people with weak systems.

The vitamin C content in green peppers is very high, which can help the digestion of the stomach and intestines, and people with poor gastrointestinal function can eat it appropriately. Carrots are very high in carotene, which can be converted into vitamin A, which can effectively protect vision and prevent night blindness. And it can also be used for beauty, cucumber is very rich in water, can be **, can be eaten with confidence in summer.

Ingredients: 1500g fat sausage, 4 green peppers, 3g millet spicy, 1-3 dried chili peppers, half a bowl of flour, 3 spoons of vinegar, 1 onion, 1 tablespoon of bean paste, 1 spoonful of light soy sauce, 1 spoonful of oil, 1/4 spoon of sugar, 3g-6g of salt, half a green onion.

Method: 1. Buy the fat intestine and put salt and flour, clean it inside and outside, flip the fat intestine out, and clean it.

<>2. Put water in the pot, blanch the cleaned large intestine, add green onions, star anise, bay leaf cinnamon, and a tablespoon of cooking wine to remove the taste.

3. Boil the fat intestine for about half an hour, if you cook it in a pressure cooker, it will take about 12 minutes, and take it out with warm water to rinse off the foam after cooking.

4. After cleaning the boiled large intestine, cut it into slightly larger long sections.

5. Cut the oblique sections of green and red peppers prepared in advance and keep them for later use.

6. Cut the onion into small pieces and set aside.

7. Pour oil into the pot, and after the oil is hot, the fat intestines are slowly fried in the pot until the skin is slightly charred, and the fat intestines are stir-fried until the skin is slightly charred.

8. After the fat intestines are taken out, re-oil the pot of Zhoumu, fry the garlic and ginger over low heat, and fry the dried chili peppers and peppercorns until fragrant, and then throw the green and red pepper segments into the pot.

9. Add a spoonful of bean paste and stir-fry the red oil over low heat.

10. Throw the fried fat sausage into the pot and stir-fry quickly.

11. Add a spoonful of light soy sauce during the stir-frying process, half a spoon consumes oil.

12. Add sugar, salt and chicken powder.

13. Sprinkle green onions before cooking.

<> dry pot fat sausage is a traditional delicacy, usually using pork fat sausage as raw material, adding a variety of peppers, peppercorns and other seasonings to make it. Here are the steps to make it:

Ingredients: 500 grams of pork fat sausage, 2 green peppers, 2 red peppers, dried chili peppers, Sichuan peppercorns, ginger, green onions, garlic pants, bean paste, light soy sauce, cooking wine, salt, white pepper, coriander.

Steps:1Rinse the pork fat sausage repeatedly with water to remove sediment and impurities, and then cut it into small pieces for later use.

2.Cut the green pepper and red pepper into small pieces and set aside, and mince the ginger, green onion and garlic for later use.

3.Heat the pan with cold oil, add the minced ginger and garlic and stir-fry until fragrant, add the bean paste and stir-fry well, then add the dried chili pepper and Huazen pepper and stir-fry to bring out the fragrance.

4.Add the chopped green pepper and red pepper and stir-fry well, then put in the pork fat sausage, add an appropriate amount of light soy sauce, cooking wine, salt and white pepper, and stir-fry for a few minutes.

5.Add an appropriate amount of boiling water, submerge about the fat intestines, cook on high heat for about 10 minutes, then turn to low heat and simmer for about 20 minutes until the soup is dry.

6.Finally, sprinkle with an appropriate amount of coriander garnish and enjoy.

Precautions: Fat sausages can easily harden during the heating process, which affects the taste, so be sure to pay attention to the heat and time when cooking. At the same time, you can also soak it for a while with a small amount of salt, chicken essence and cooking wine before adding pork fat sausage to remove the fishiness.

Dry pot fat sausage is a traditional Sichuan dish, with a fresh, spicy and spicy taste, which is very suitable for people who like spicy flavor. Here are the detailed steps to make dry pot fat sausages::

Materials: 1500 grams of pork fat sausage.

2.Pickled pepper to taste.

3.Dried chili peppers to taste.

4.Appropriate amount of green onion, ginger and garlic.

5.Appropriate amount of bean paste.

6.Sichuan peppercorns to taste.

7.Salt to taste.

8.Cooking wine to taste.

9.Sugar to taste.

10.Coriander to taste.

Steps:1Clean the pork fat intestines, cut them into small pieces, blanch them in boiling water, remove and drain the water for later use.

2.Finely chop the green onion, ginger and garlic and set aside.

3.Cut the pickled and dried chili peppers into small pieces with scissors and set aside.

4.Pour an appropriate amount of oil into the pot, add the bean paste and Sichuan peppercorns and stir-fry until fragrant.

5.Add minced green onion, ginger and garlic, pickled pepper and dried chili pepper, and stir-fry until fragrant.

6.Add the blanched pork fat sausage and continue to stir-fry.

7.Add an appropriate amount of salt, sugar, and cooking wine, and stir-fry evenly.

8.Pour in the appropriate amount of water for jujubes, cover and cook for 10 minutes.

9.Open the lid and drain the soup.

10.Sprinkle with an appropriate amount of coriander and stir-fry evenly.

After the dry pot fat sausage is cooked, it can be eaten with rice or as a snack on its own. If you like a more refreshing taste, you can add an appropriate amount of ginger slices and green onions when boiling fat intestines.

Dry pot fat sausage is a more traditional Sichuan cuisine, and the following is a simple way to do it:

Ingredients: Pig slag guess fat sausage.

Dried chili peppers. Pepper.

Minced ginger and garlic. Garlic.

Salt. Light soy sauce.

Wine. Cooking oil.

Steps:1Cut the pork fat sausage into small pieces, put it in a pot and add water to boil, remove the foam and remove it for later use.

2.Pour an appropriate amount of cooking oil into a frying pan, heat it up, add dried chili peppers and Sichuan peppercorns, and stir-fry until fragrant.

3.Add minced ginger and garlic and continue to stir-fry until fragrant.

4.Add the boiled pork fat sausage, add salt, light soy sauce, cooking wine, and stir-fry evenly.

5.Add the chopped green garlic and stir-fry until the green garlic is tender.

The resulting dry pot sausage is delicious, crispy, and spicy, making it ideal for rice or beer. If you prefer something a little more spicy, you can add some chili oil or bean paste in moderation.

Dry pot fat sausage is a very distinctive Sichuan dish, and the following is a simple and easy-to-learn method:

Materials Required:1500 grams of pork brother intestines.

2.50 grams of dried chili peppers.

3.30 grams of bean paste.

4.Ginger and garlic to taste.

5.Shallots to taste.

6.Cooking wine, salt, light soy sauce, dark soy sauce to change the disadvantages, and sugar in an appropriate amount.

Steps:1Clean the large intestine of the pig and cut it into small pieces, blanch to remove the blood foam for later use.

2.Cut the dried chili peppers into small pieces and set aside.

3.Pour a little oil into the pan, add minced ginger and garlic and bean paste and stir-fry until fragrant.

4.Add the chopped dried chili peppers and continue to stir-fry until fragrant.

5.Put in the blanched pork intestine and stir-fry quickly.

6.Add a little cooking wine and salt to taste, and drizzle with some light and dark soy sauce to enhance the taste. Sprinkle some sugar to increase the sweetness of the shed, and mix well to get out of the pot and put on a plate.

7 Finally, you can garnish with some shallots in the pot.