The practice of fat intestines is relatively complicated, so where are people more likely to eat fat

This dish was eaten once in Changde Sausage Restaurant. I've been thinking about this with my sister for a few years now. Later, I went out to eat several times.

One had only a little fatty sausage in it, so I didn't have a good time. I've always wanted to do it at home. After thinking about it for a long time, I chose a good day and went out to buy materials.

Fresh food accountants in supermarkets and vegetable markets sell clean fat sausages. This type of intestine is relatively soft and does not have a strong flavor. It is better to wash at home.

You can use scissors to cut off the fat sausage and tear off the fat inside.

Some people don't like to eat fat sausages without fat. They like to leave some grease inside. In this way, the delicious fat sausage will be bitten worse and softer on the inside, and I prefer the time when I am bitten.

If you don't like it, wipe it off. Northeast people are accustomed to stir-frying fat sausages with green peppers. The best place to pick fat sausages is the large head of the intestine.

Think about the location, the variety of foods doesn't go well. But in rural areas, this is often a reward for helping owners slaughter New Year's pigs. In general, you can't eat if you want to.

Fresh, fatty sausages are good, but in today's cities, few people have the courage to buy them and wash them themselves. I won't say too much about how to wash fat sausages by flipping the noodles and rubbing them with vinegar. In general, determined people are not interested in eating after bathing.

Braised fat sausage is a traditional Han kitchen in Jiangyou City, Sichuan Province. Fresh, greasy sausage, supplemented with pepper, dried pepper, star anise, garlic, ginger, cinnamon, grass fruit, naphthalene, bay leaf and other natural spices. The taste is smooth and delicious, rich in fat, non-greasy, and refreshing.

It is very refreshing to drink after a meal, and it is said that only the braided fat intestines of Jiangyou are called "Jiangyou fat intestines".

Someone revealed this secret: without the soil and water of Jiangyou, it cannot be called Jiangyou fat intestines, because it has nothing to do with Jiangyou. The appearance of qualified grilled fat sausages is quite exquisite:

The intestine, which is about three centimeters, needs to be as elegant as a butterfly knot; The color of the soup should be red and bright, with no turbulence. It's best to eat less seasonal pellets. Fat sausage has always been loved by people all over the country.

It is often on our dinner tables. Basically, Kada restaurants make dishes from fat sausages.

It must be that people in Changde are more likely to eat fat sausages, because fat sausages in Changde are really delicious, and these are also some of the characteristics of their place.

Chongqing, this place has a lot of fat sausage practices, they like to eat this kind of thing very much, and the cooking is more delicious.

It is a place in Sichuan, and the spicy fat sausage in Sichuan is very good, and then the fat sausage noodles in Chongqing are also very good.

The fat sausage in Guangdong is the most delicious, and the local people are also very fond of fat sausage, and the dishes made from this dish are also very authentic.

It should be Sichuan. I feel like they cook a lot of this kind of food over there, and they love to eat offal. I still like to eat.

People in Guangdong are the best at eating fat sausages, and many people have the habit of eating fat sausages, which is a specialty there.

Shandong people are the best at eating fat intestines, because there is a famous Lu dish that is the nine-turn large intestine.

Fat intestines, commonly known as "pig intestines", tend to show polarized attitudes towards this material and food, with the beloved wanting to stop and the annoying ones avoiding like scorpions. But whenever I think of the yellow, bright color, fragrant taste, soft, fat, non-greasy taste. Why some people don't like to eat pig intestines, a bite is happiness!

The best way to unlock fat sausages! Spicy and excited, fat but not greasy, the more you chew, the more fragrant it is

Spicy sausage pot. 800 grams of fat sausage, 6 slices of ginger, 6 pages of garlic, 4 finger green peppers, 1 spoon of bean paste, 50 grams of corn starch, 100 grams of herbs, 2 grams of chicken essence, 2 spoons of light soy sauce, 1 spoonful.

Put the grilled sausages in a large bowl and rub the salt, cornstarch and herbs three times.

Turn the grilled sausage over and rub the salt, cornstarch and herbs three times.

Please turn out the grilled sausages again and wash them with water.

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

Put the grilled sausages in a pressure cooker, add water and grade 4 accessories, cover and bring to a boil, blow on the wind, and press back to low heat for 12 minutes.

Rinse off the foam with boiled water to remove moisture.

Cut the pork intestines into pieces of about 3 cm.

Prepare the ingredients: chopped garlic, sliced ginger, chopped green pepper, a spoonful of bean paste.

Put the ginger and garlic in a pan and sauté over low heat.

Add the bean paste, stir-fry until fragrant, and stir-fry in red oil.

Put the grilled sausages in a pan and sauté until fragrant, then make a light soy sauce and put them in the seasoned coloring.

Transfer the sautéed sausages to the casserole.

Put an appropriate amount of water in a pot and bring to a boil, cover and simmer for 5 minutes.

Finally, add the Chikawa chili pepper, add it to the solitary crop, and add some chicken essence.

Remove from the pan. <>

1.The inside and outside of the fat intestine should be cleaned three times, and adding salt, corn starch, and white vinegar can well remove the taste of the fat intestine.

2.Putting the washed large intestine into the excipients and heating the water first can also play a role in removing odors.

3.Adding bean paste and soy sauce during the production process will have a salty taste, so there is no need to add salt at the end.

The best fat sausage method I have ever eaten is to fry the crispy large intestine, which is particularly tempting and not fatty at all.

Fat sausages are cooked first; green pepper and two vitex; dried chili peppers; bell peppers; Onions; Ginger; Garlic; Pepper; Wine; Salt; Sugar.

Method. Drain the fat intestine and cut it into sections. Slice the ginger, pat the garlic into cubes, and cut the dried chili peppers into pieces. Wash and slice the chili peppers and bell peppers and set aside. Wash the onion and cut into rings and set aside.

Put oil in the pot and heat it on high heat, add salt and fat intestines and stir-fry quickly until the water and gas are dry, the skin is yellowed and crisp and slightly charred, and the sugar is stir-fried until the fat intestines are colored.

Add dried chilies, Sichuan peppercorns, ginger, garlic, onions, bell peppers, and continue to stir-fry the cooking wine until the onions are broken and fragrant.

Fat intestines.

It is hot fat sausage, although this practice is very common, but there are not many people who really make it delicious, mainly because the heat and ingredient ratio are not well controlled.

Sichuan flavor river oil fat intestines.

Materials. porcine large intestine (semi-cooked); Flour; red oil watercress; spices (star anise, bay leaf, cumin, licorice, cinnamon, grass fruit, flesh, angelica, samanai, etc.); green onions, ginger and garlic; Pepper; liquor; Rock candy; pickled peppers; pickled ginger; Lettuce.

Method. Prepare a big bowl of flour, I used the bran one this time, because the comparison is so that I just use the fat sausage, ordinary flour will do.

Don't get wet first, cut the fat intestine directly into sections, so that you can turn out the length of the inner wall for a while, sprinkle it with flour and start dry rubbing. After rubbing for a while, turn each section of intestine out of the inner wall and continue to rub, and you can tear off the fat on the inner wall while rubbing. When you are almost done, rinse with water, and the dirt will be washed away along with the flour, and the fat and oil will be rinsed off.

Clear it a few times, the inner wall will be washed, drained, and then turned back to the outer wall, add a little flour and rub it.

Rinse the flour and pass the intestines with water, and the white intestines are ready. I bought a half-cooked intestine, and if it is a completely fresh intestine, I need to repeat the above method many times, and add white vinegar and salt to the basin after the water is rubbed together.

Cut the washed large intestine into small pieces, not too small, the intestine will shrink. Put it in the pot and add enough water, some white wine, a handful of peppercorns, green onions and ginger slices and cook on high heat for more than 30 minutes, without covering the pot during the whole process, so that the smell will volatilize.

Take out the boiled fat intestines and drain them, chop the bean paste, and prepare various ingredients for later use.

Stir-fry the sugar color first, add more rapeseed oil to the hot pan, add rock sugar and stir-fry over low heat.

When all the rock sugar in the pan melts and turns light brown, put it in the fat intestine and stir-fry over high heat to color.

After adding the watercress and stir-frying until fragrant, then add the green onion, ginger, garlic and all the spices to continue to stir-fry until fragrant, add white wine and soy sauce and stir-fry evenly.

Transfer to a pot, add enough hot water to bring to a boil, turn to low heat and simmer for 1 hour. Authentic Jiangyou fat sausage is not melt-in-your-mouth taste, some chewy, like very soft and glutinous pro can increase the time by themselves, 10 minutes before the pot, try whether you need to add salt to taste, and add the green bamboo shoots cut into hobs and cook over high heat.

Slippery fat intestines, easy to learn, slippery and shiny and fragrant!

Main ingredients: 250 grams of pig net cooked fat intestines. Auxiliary materials: 10 grams of magnolia slices, 15 grams of blanched rape, 10 grams of blanched carrots, and 10 grams of oyster mushrooms.

Lard oil. Light soy sauce. Vinegar.

Sichuan pepper water. Shaoxing wine. Essence of chicken.

Scallions. Ginger; Garlic;

Coriander potato answer stalk lifts reed. Old hen soup. Water starch.

Cut the cooked fat sausage into oblique knife heads about one and a half minutes thick). Magnolia slices will be issued. Carrots cut into slices. Rape cut into sections. Cut the green onion into elephant eye pieces. Ginger; Mince the garlic. Shanlai cut into sections. Cut the oyster mushrooms in half.

With light soy sauce. Vinegar. Sichuan pepper water. Shaoxing wine. Essence of chicken. Water starch. Old hen soup with juice.

Put lard oil in the spoon, when the oil is burned, pour the fat intestine into the spoon and fry it for a while, and pour it into the colander to control the cleaning milk.

Put a small amount of oil in the spoon and bring to a boil, use the green onion. Ginger; In the garlic fryer, add the magnolia slices. Rapeseed. Carrot. Add oyster mushrooms to the pot slightly, then pour the fried fat intestines into the spoon, cook the good juice, and then put it into the Xianglai section, stir-fry twice out of the spoon.

Raw materials: 150 grams of white braised fat sausages. 300 grams of pig blood in a cup.

200 grams of mung bean sprouts, 400ml of vegetable juiceHuo Xiangmin. Spicy green millet.

Shanaimo. Salt; Mustard.

Sesame sauce. Essence of chicken. Chicken essence powder.

Sichuan pepper oil is appropriate.

1.Cut the duck blood tofu into slices, blanch it in a pot of boiling water, and pick it up for later use. Fly the mung bean sprouts in a pot of boiling water, take them out and put them in the nest plate to spread the bottom.

2.The pot is easy to heat, pour in the vegetable juice and boil, put in the braised fat intestines and duck blood balls, wait for the slow fire to roast thoroughly, and put the green millet spicy powder. Salt;

Sesame sauce. Mustard. Essence of chicken and powder, drizzled with pepper oil and sprinkled with minced spores.

Huo fragrant powder, put it out of the pot and put it into a plate with bean sprouts, and it is ready.

Raw material: pig intestines. Scallions. Ginger; Garlic; Rice wine. Light soy sauce. Old Pumping King. Sugar. Salt; Green and red peppers. Vegetable oil.

1.After cleaning the pork intestines, add water to the pot and add green onions. Sliced ginger and rice wine are cooked until cooked. Fat intestines are cleaned and then cut into sections.

2.Add some oil to a boil, add intestines to the skin, and fry until the skin is golden brown.

3.Add some oil to the pan and add the green onions. Ginger; Garlic. Bowels.

4.Add rice wine. Light soy sauce. Dark soy sauce, add sugar, pour in appropriate water and simmer the intestines.

5.Finally, add salt seasoning, pour in green and red peppers, stir-fry to bring out the aroma, and enjoy.