How to cook the large intestine is delicious, and how to cook the large intestine to be delicious

Ingredients for stir-fried fat sausage with sharp peppers.

600 grams of pork intestine, three sharp peppers, 10 peppercorns, 1 green onion, 1 small piece of ginger, 5 cloves of garlic, 1 small spoon of starch, 1 small spoon of salt, and 1 tablespoon of soy sauce.

The practice of stir-frying fat sausages with sharp peppers.

The large intestine of the pig is rinsed repeatedly with running water, then add peppercorns, punch ginger slices, put a little salt into the pot to cook, and cook until the chopsticks can poke it in.

Remove the boiled pork intestine, let it cool, and then remove the coagulated fat on it.

The boiled pork intestine is cut into sections with an oblique knife and set aside.

After the fat sausage is tender, add the bell peppers, garlic, a pinch of salt and soy sauce.

Stir-fry until the peppers are broken, and finally thicken them with starch water, and stir-fry until the sauce is tightly wrapped around the fat intestines, and the dish is complete.

Everyone's taste is different, according to their own hobbies, first clean the large intestine, put it in boiling water to make sure the water is taken out, cut into small pieces, the pot is red and put oil, add garlic, ginger, slices, green onions, white star anise, cinnamon and stir-fry, pour into the large intestine and stir-fry plus bartending, add millet pepper and put in salt monosodium glutamate, you can also press the large intestine, and then cut it into sections and add green and red olives to stir-fry.

First of all, it is braised large intestine or braised pork large intestine I think it is better to braised large intestine, of course, it is necessary to wash the inside of the large intestine. It is more fragrant to boil it first, then fry it again, and then simmer it in the pot and it will be delicious.

Generally speaking, the large intestine can be braised in a braised color, or some pickles can be put together, so that it can absorb the oil and taste better.

Pot under cold water, ginger, big ingredients, just these two, just cook and copy it in a pot with a boil.

1. Braised fat sausage, a must.

2. Stir-fry fat sausages with Hangzhou pepper.

3. Fat intestine radish soup.

As for how to do it, there are all tutorials on the Internet.

Steamed large intestine with soy sauce].

Ingredients]: 1000 grams of pork intestine, half a Kaihong of garlic, 10 grams of tempeh, 2 millet peppers, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of sugar, a little salt, 1 spoon of starch, appropriate amount of oil, appropriate amount of green onion.

Method]: 1. Rinse the large intestine with running water many times, rinse off the attached dirt outside, fully knead it with flour to remove the stickiness and peculiar smell on the surface of the large intestine, and then add an appropriate amount of salt to knead it and rinse it with running water. Finally, add 2 tablespoons of white vinegar to sterilize and disinfect to remove odors.

Turn over and rinse again with running water.

2. Boil a pot of water, put in a handful of peppercorns, put the pig's large intestine into the pot, and continue to cook for 1 minute after boiling. Sichuan pepper to remove the fishy smell is better than ginger and bucket cooking wine.

3. Take another pot, add an appropriate amount of water, add cooking wine to the pig's large intestine, turn to medium-low heat after boiling, and remove it after cooking.

4. Cut the drained pig's large intestine into small pieces.

5. Pat the garlic slightly, put it in the large intestine, add 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, add a little sugar and a little oil, mix well, marinate for 15 minutes, add 1 teaspoon of starch and mix well.

6. Add an appropriate amount of water to the steamer, put it into the pig's large intestine, and steam it on high heat for about 10 minutes after the water is boiled.

7. Take out the steamed large intestine, put it on a plate, sprinkle with chopped green onions and millet peppers, and pour some hot oil on it to eat.

Pepper fat sausage] <>

Ingredients]: fat sausage, green pepper, green pepper, garlic cloves, ginger, green onions, white wine, sugar, soy sauce, bean paste, cumin, dried chili.

Method]: 1. Fill the pot with water, put an appropriate amount of white wine, soy sauce and a little green pepper in the water, put the fat intestine into the water and boil for half an hour until you can pierce the fat intestine with a chopstick.

2. Cut the boiled fat sausage into small pieces one by one, and add two ingredients: cumin powder and dried chili. Heat oil in a pan and stir-fry green peppercorns, bean paste, garlic slices, ginger slices and green onions until fragrant.

3. Put in the fat sausage, stir-fry on high heat until the fat sausage is golden brown, and add a little sugar and soy sauce in the process of stir-frying.

4. Turn down to low heat, add an appropriate amount of cumin powder and dried chili peppers and continue to stir-fry until the skin of the fat intestine is slightly crispy and fragrant. Add the green pepper segments and stir-fry for a while.

Braised fat sausage] <>

Ingredients]: five spices, large intestine, empty sunfu salt, green onion, ginger, cooking wine, soy sauce.

Method]: 1. Clean the large intestine repeatedly, turn it over and rub it twice with salt, and tear off half of the fat on the front.

2. Blanch the large intestine once, put the large intestine into the pot, and add a large amount of water, about four or five times the intestine.

3. Add green onions, salt, ginger slices, and an appropriate amount of cooking wine, and bring to a boil over high heat.

4. Add an appropriate amount of five spices, simmer the soy sauce on low heat for 1 hour, and finally add the green onions.

The pressure cooker for the large intestine needs to be pressed for 15-25 minutes.

Stewed pork intestines in a pressure cooker need to be cooked for about 15 minutes before they are fully cooked. Cooking pig intestines in a pressure cooker is relatively fast and is a very time-saving and labor-saving method. After a long time, it will not taste good if it is cooked.

Because the boiled pork intestines have to be fried again before they can be eaten, they should not be cooked too badly. It is recommended to soak it in salt water before eating to remove odor and bacteria, generally the slightly coarse pig intestines are the pig intestines of the pig that are more mature, and the slightly coarse intestines are more fat, and they taste better.

Precautions for handling porcine large intestine

1. It is necessary to pay attention to adding some vinegar and a tablespoon of alum to the water when cleaning the large intestine of the pig, rubbing it several times, and then rinsing it with water several times to clean it.

2. Add some salt and alkali before cleaning the pig intestines and other water you bought, which can only reduce its odor.

3. The effect of cleaning pig intestines and pork belly with rice washing water is also very good.

4. Wash the pig intestine with sauerkraut water, only need to be twice, and its fishy smell can be basically eliminated, and it is recommended that users use flour and vinegar to wash it several times.

The above content refers to Encyclopedia - Pig Large Intestine.

To boil the large intestine of the pig, first put the fat intestine that has been cleaned into boiling water and take it out.

Add peppercorns, ginger slices, green onions, salt to the iron pot, then put in cooking wine, add an appropriate amount of water, first boil the pot over medium heat, change to low heat stew, cover, look at it every 20 minutes, keep the finch residue in the state of the dry pot, about an hour or so, the fragrant fat sausage can be out of the pot, be careful not to put soy sauce, so that the cooking has a bitter taste.

The large intestine can also be stir-fried, first heat the pot, pour in the oil, 7 into the heat into the green onion, ginger and garlic, stir-fry on high heat, directly under the large intestine, stir-fry on high heat, add some side dishes when stir-frying, peppers and onions are good choices. Stir-fry the oil, add salt and chicken essence, a little dark soy sauce, and finally add a little oyster sauce, stir-fry evenly and it is ready to go.

Other tips

If you want the large intestine to be odorless, cleaning is very important. First, wash the large intestine with cold water, then press one end of the large intestine with chopsticks, turn the large intestine over, and tear off the thin skin of the inner layer of oil. Then put it in a basin, pour in olive oil and cornstarch, add a little salt, and rub vigorously so that you can rub off the dirt that has been adsorbed on the large intestine.

When rubbing, you can repeat it several times, so that the cleaning is clean. After rubbing, change a basin of water to completely remove the foam, and the large intestine will be cleaned up. Adding salt can make the large intestine more crisp and tender, and adding olive oil can effectively adsorb impurities in the intestines, and the effect is excellent.

Starch has emulsifying and lubricating effects, and these three are indispensable.

1. Cut the large intestine into sections, scrub it with salt and set aside.

2. Crush the garlic, slice the ginger, cut the chili pepper into sections, remove the head and tail of the shallots and cut them into sections for later use.

4. Add 5 bowls of water, 1 bowl of soy sauce, 2 tablespoons of rice wine and 3 star anise to the pot.

6. Put the large intestine into the marinated pot and marinate it over low heat for about 40 minutes.

4 large intestines, 50g of shredded ginger, and a pack of concentrated marinade for Liao pork ribs.

Method. 1.Peel off the fat from the large intestine of the pig and turn it over (use chopsticks to push back the large intestine until you see the other end and then pull out the chopsticks).

2.Wash twice with salt and flour, wash with soda, then wash with water, boil in boiling water for about 5 minutes, wash after removal, and rinse with cold water for later use.

3.After putting in the concentrated marinade of Liao pork ribs and boiling, add the large intestine of Method 1, marinate over medium-low heat for about 2 hours, take it out and cut it into pieces and arrange the plate, and then drizzle a little marinade.

4.When serving, it is served with a little shredded ginger for better flavor.

2500 grams of pork intestine, 75 grams of salt, 50 grams of sugar, 20 grams of fennel, 13 grams of cinnamon, 25 grams of cooking wine, 3 grams of monosodium glutamate, and a little red yeast rice.

1. Cut the pork intestines into sections. Open the inside of the intestine, scrape off the dirt, rub it vigorously with salt or alum several times, and then rinse it repeatedly with water to wash the inside and outside of the intestine, and finally, blanch it with boiling water, scrape and wash it again to keep it clean. 2. On the pot rack, put in water, salt, sugar, cooking wine, red yeast rice, fennel, cinnamon, monosodium glutamate and other seasonings, first boil with a strong fire, skim off the foam, and then cook for a while, that is, it becomes a marinated sausage juice.

3. Put it into the braised sausage soup pot, boil the foam with a strong fire, switch to medium-low heat, and boil for an hour. The heat of the braised intestine should be appropriate, and it should be poked with chopsticks at any time to check the maturity (generally the standard is that the chopsticks can pierce the intestines with a light poke). The doneness of the marinated sausage is not enough, and the bite does not move; If it is too badly cooked, it will become like tofu dregs, and there is no head.

After the intestines are marinated, the ghosts come out to cool, slice and serve on a plate.

Ingredients: 1000 grams of pig intestine.

Seasoning: 25 grams of alum, 15 grams of sesame oil, 1500 grams of marinade.

The characteristics of the braised sausage head: smooth texture, fat but not greasy, mellow and delicious.

1.Cut the pig's large intestine into 25 cm long each, then turn the intestine over, remove the grease, scrape the intestine with a knife, and then rub the intestine with alum (or salt and vinegar) to remove dirt and rinse it. Then wash once with boiling water, wash once with water, then put it in a pot of boiling water, cook over medium heat for about 30 minutes, remove and drain the water.

2.Put the pot on the heat, add the brine, and put in the pig intestines; After boiling, switch to medium-low heat to soak the brine for about 30 minutes, until the intestine is rotten, remove it and let it cool; Add sesame oil and mix well. When eating, cut the intestine into thick slices and put it in a basin, and drizzle a little marinade.

1.The large intestine of pigs is dirty and fishy, so it should be processed cleanly;

2.The large intestine is boiled until it is five mature and then marinated, which can ensure the pure taste of the product.

Pork is the most common type of meat food we eat in life, and in addition to pork, pig feet, pork knuckles, pig head meat and pig ears can be eaten, and even pig intestines can be served on the table. In normal times, many friends who drink alcohol prefer to eat pork intestines, which can be made into a delicious appetizer. So, how to cook the pork intestine at home is the best to eat?

How to cook the large intestine of a pig to cook it badly.

First put the cleaned fat sausage into boiling water and take it out, then put it into an ordinary iron pot and add pepper, ginger slices, green onions, salt (according to personal taste), add cooking wine and add an appropriate amount of water first with medium heat, after boiling the pot, change to stew and cover over low heat, look at it every 20 minutes, don't dry the pot, about an hour or so, the fragrant fat sausage can be out of the pot, be careful not to put soy sauce, so that the boiled has a bitter taste.

Tips for making pig large intestine:

When roasting pork intestines at home, the large intestine is first cut into segments of about 10 cm and boiled thoroughly in boiling water. It usually takes more than half an hour to cook the large intestine until it is soft. It will be more convenient for secondary processing, mainly seasoning.

Don't throw the raw large intestine directly into the pot and fry it, because no one will be able to chew the large intestine made in that way.

How to cook the large intestine of pigs:

Method 1. Ingredients: pork intestine, vinegar, salt, water, green onion and ginger, wine.

Method: 1. Wash the large intestine of the pig;

2. Rub inside and outside with vinegar and a little salt to remove mucus and dirt.

3. After rinsing, put it in a pot of boiling water, add green onions, ginger and wine to cook, and remove it.

Method two. Ingredients: 1500g of pig large intestine, appropriate amount of star anise, appropriate amount of salt, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of vinegar.

Steps: 1. Clean the large intestine of the pig with vinegar and salt, blanch it in hot water, put enough water, add cooking wine, ginger and star anise. Bring to a boil over high heat.

2. Cover and bring to a boil over high heat.

3. Simmer over low heat for 1 hour and add an appropriate amount of salt.

4. Put it in the rice cooker for 1 hour, and it's fine.

5. Use scissors to cut into sections.

How long does it take to cook the large intestine of a pig before it is cooked.

If you want to cook the large intestine of the pig more rotten, soak it in water for a longer time before cooking, and.

To a pot under cold water, put some alkali in an appropriate amount, and after the water is boiled, change to medium heat and cook for an hour and a half, wrapping crispy. If you use the old soup faster, you can add a spoonful or two of meat oil without the old soup. Or boil in a pot with water for 20 minutes, then remove it, stir-fry it with a small amount of oil and green onion and ginger, then put in water and boil, and then cook over medium heat for 20 minutes.