How to make fat intestines delicious?

Method:

1. Fry the salt and pepper first: 500g refined salt, 5g chili powder, 3g pepper, 2g ginger powder, 100g flavored powder, mix together Saute until fragrant, let cool and set aside.

2. Rub the large intestine repeatedly with coarse salt or cornstarch, then rinse and set aside.

3. Blanch the large intestine in boiling water, pick it up and place it in a tall container.

4. Wash the pot and add oil, sauté ginger and onions until fragrant, splash cooking wine, add water to boil, season with salt, seasoning and sugar (make it lighter), pour into a tall container, and put Remove the large intestine and cook until soft and cooked.

5. Remove the large intestine, cut into pieces, boil in water, mix well with dark soy sauce to color, fry until fragrant, sprinkle with salt and pepper, mix well, and serve on a plate.

Dry Stir-fried Fat Sausage

Main Ingredients: Fat Sausage.

Accessories: onions, bell peppers, scallions, ginger, dark soy sauce, light soy sauce, white wine, garlic, star anise, cinnamon, bay leaves, sugar, salt, dried chili peppers.

Preparation steps:

1. Put the fat intestines into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, bay leaves, salt, and sugar. Simmer for 40-60 minutes.

2. The marinated sausage can be poked in with a chopstick, then take it out.

3. Cut the stewed sausage into pieces, put it in the pot, and stir-fry over low heat without adding oil.

Features: Stir-fried fatty intestines, neither burnt nor burnt, chewy and chewy, spicy and crispy, deep red in color.

Pepper Sausage

Ingredients: Fat Sausage.

Accessories: taro, seedling knots, celery knots, ginger rice, garlic rice, Pixian watercress, coriander leaves.

Ingredients: ginger, green onion and white wine, salt and lard, dried green peppercorns.

Preparation steps:

1. After cleaning the fat intestines, put it into a boiling water pot with ginger, green onion and white wine, take it out and put it into a pressure cooker mixed with water. , after steaming for 3 minutes, remove from the heat and simmer until it cools naturally, then take it out and cut into small pieces for later use.

2. Peel and clean the small taro, put it in a basin, add salt and lard, steam it in a basket, take it out, and put it on the bottom of the plate together with the garlic sprouts and celery knots.

3. Heat vegetable oil in a pot, add ginger, garlic and Pixian watercress and stir-fry until fragrant, add fresh soup and add in sausage pieces and cook for a while, add salt and MSG in the meantime. Season with , pepper and marinated oil. After placing it on a plate with base material, sprinkle in dried green peppercorns and pour in hot spice oil to stimulate the aroma. Finally, garnish with some coriander leaves.

Coil-boiled fatty intestines

Ingredients: fatty intestines, enoki mushrooms, potato powder, green bamboo shoot tips, celery, bean sprouts.

Accessories: 50 grams of homemade spicy base, red pepper cubes, chili noodles, Sichuan peppercorns, green onion sections, salt, monosodium glutamate, chicken essence, soy sauce, fresh soup, and salad oil.

Preparation steps:

1. Wash the intestines, add ginger and green onion to the pressure cooker for 10 minutes, remove and cut into short sections.

2. Boil the enoki mushrooms, potato flour, green bamboo shoot tips, celery and bean sprouts in water and put them on the bottom of the pot.

3. Ladle the homemade spicy base into the clean pot and stir-fry until fragrant, then pour in the fresh soup and bring to a boil, add the fat intestines, cook for a while, and put them into the pot.

4. Add tang, monosodium glutamate, chicken essence and soy sauce to the soup in the pot, stir evenly and pour it into the pot.

5. Sprinkle red pepper cubes, Pour chili noodles, Sichuan peppercorns and scallions into 90% hot salad oil and serve.

Features of the dish: Enoki mushrooms plus fat intestines are boiled in water, which not only allows the aroma of enoki mushrooms to better penetrate into the fat intestines, but also makes the meat of the fat intestines chewier.

Chrysanthemum crispy sausage

Ingredients: pig intestines

Accessories: green bamboo shoots, minced pickled peppers, pickled ginger, pickled vegetables, garlic and Bullet Pickled Pepper

Seasoning: salt, ginger and green onion juice, Huadiao wine, MSG, pickled pepper oil and sesame oil

Method:

1. Raw pig Clean the intestines, first cut them into 6 cm long sections, and then cut them into "centipede flower knives" connected at one end. After putting them in a basin, add salt, ginger and green onion juice and Huadiao wine to marinate for 30 minutes, then put them into a pot of boiling water to boil.

2. Boil the green bamboo shoots in water and set aside.

3. Heat the salad oil in a pot, add minced pickled peppers, pickled ginger, kimchi, garlic and bullet pickled peppers and stir-fry until fragrant, then add pork intestines and green bamboo shoot strips , stir-fry while adding a little fresh soup, add MSG, pickled pepper oil and sesame oil to adjust the flavor, finally sprinkle in chives and stir-fry evenly before serving.

Leek Soup with Fat Sausage

Main Ingredients: Fat Sausage

Accessories: Bean sprouts, dried chili knots, Sichuan peppercorns

Seasoning: Sichuan style brine , Thirteen spices, Sichuan peppercorn oil

Method:

1. Put the cleaned sausage into the boiling water pot and cook it thoroughly, take it out, rinse it and put it in the Sichuan style brine pot. Brine until soft and cooked, take out and let cool, chop into small pieces and set aside.

2. Put the bean sprouts into the boiling water pot, blanch the water and put it on the bottom of the plate.

3. Add brine to the pot and bring to a boil. Add the braised pork intestine pieces and cook for a while. Season with thirteen spices and Sichuan pepper oil.

4. Remove from the pot and place on a plate lined with bean sprouts, and finally pour in the fragrant dried chili knots and Sichuan peppercorns, and it’s ready.

Nine-turn large intestine

Ingredients: pig intestine.

Accessories: A little each of minced ginger, minced onion, minced garlic, minced coriander, pepper, cinnamon powder, and Amomum villosum powder.

Seasoning: Shaoxing wine, soy sauce, white sugar, white vinegar, pepper oil, clear soup, salt, and a little MSG.

Preparation steps:

1. Put the large intestine into a basin, sprinkle some salt and white vinegar and rub it to remove the mucus on the surface, then wash the large intestine inside and out several times with water , rinse clean.

2. Put the washed sausage into a pot of cold water and heat it slowly. After the water boils, change the water and cook again to remove the fishy smell.

3. Cut off the thin tail of the sausage, then cut the sausage into sections of about 2.5 cm, add it to the water with ginger, green onions, and peppercorns, cook it thoroughly, and remove the water.

4. Use 70% oil to fry the sausage until golden red, remove and set aside.

5. Pour salad oil into a clean pot, add 30 grams of sugar and stir-fry over low heat until dark red, then pour in the fried sausage and stir to color.

6. Cook in cooking wine, minced ginger, minced onions, and minced garlic. After stir-frying until fragrant, add clear soup, soy sauce, sugar, salt, monosodium glutamate, and white vinegar. After boiling, turn down to low heat and cook slowly. .

7. When the soup begins to dry up, add pepper, cinnamon powder, and Amomum villosum powder, and continue to simmer until the soup is dry and thick.

8. Use chopsticks to pick up pieces one by one and place them on the plate. Use a spoon to pour the juice evenly on the sausage, then sprinkle with minced coriander and serve.

Highlights of the dish: The deep red salad oil poured on the sausage gives it a fiery heroic appearance, which has already captured the hearts of many diners visually.

Griddle-pot Pickled Pepper Fat Sausage

Ingredients: 500 grams of pork intestine segments, 50 grams of pickled ginger slices, 20 grams of dried pepper segments, 100 grams of onion strips, 100 grams of lotus root slices, garlic cloves , 20 grams each of cooked sesame seeds.

Seasoning: 100 grams of dry pot pickled pepper sauce, 5 grams of cumin, appropriate amounts of salt, MSG, Maggi fresh soy sauce, and peanut oil.

Method:

1. Blanch the pork intestine segments in a pot of boiling water, take them out and fry them in 60% hot oil for 2 minutes and set aside.

2. Add a little peanut oil to the pot and heat it up. After adding the lotus root slices and sauteing until fragrant, remove the pot and put it into a dry pot.

3. Heat the oil in the pan, first add the pork intestine segments and stir-fry for a while, then add the pickled ginger slices, dried chili segments, onion strips and garlic cloves and stir-fry until fragrant, then add the dry pot pickled pepper sauce , cumin, refined salt, MSG and Maggi soy sauce and stir-fry for 2 minutes, then put it into a dry pot, sprinkle with cooked sesame seeds and serve.

Five-flavored large intestine

Method:

1. Make the dipping ingredients first: half a bowl of light soy sauce, 1/4 bowl of boiling water, a little cooking sauce, 2 sugar tsp, pour together and bring to a boil, then let cool, add 2 bottles of chilli padi and a few smashed garlic heads, and soak overnight.

2. Take a section of about 400 grams of fresh pig intestine, tear off the outer layer of fat, rub it repeatedly with coarse salt or cornstarch, then rinse it clean, repeat it several times until the washed water is no longer turbid.

3. Boil pig intestines twice. The first time is to use ginger and large intestines to cook for 15 minutes. Discard the water. The second time is to add star anise, grass fruits, bay leaves, and salt. After seasoning with , flavor and sugar, simmer over medium-low heat until the large intestine is tender.

4. Cut the large intestine into bite-sized pieces, put it on a plate, heat the dipping sauce, remove the chili padi and garlic, chop it finely, put it on the large intestine, and serve it together.

Soy Sauce Emperor Large Intestine

Method:

1. Boil the Soy Sauce Emperor: Use Chinese celery, green onions, chopped ginger, coriander stalks, carrots, and onions. , Mushroom legs are boiled into mixed vegetable water.

2. Remove the residue, add 200g light soy sauce, 50g Maggi, 25g fish sauce, 25g MSG, 20g chicken powder, 100g rock sugar and 50g dark soy sauce to 1 pound of vegetable water. Gram and a few fragrant leaves are boiled over low heat into a thick sauce (i.e. soy sauce).

3. Wash the large intestine, blanch it with ginger wine, add oil until the surface is slightly dry, scoop a little soy sauce into the pot, pour in the large intestine, stir-fry evenly and serve.

Kung Pao Intestine Diced

Cut the braised pork sausage into large dices, fry them in an oil pan for a while, then pour them out and drain the oil; cut the cucumber into small pieces and sprinkle with a little salt Marinate for a few minutes. Heat a clean pot and add oil. First add ginger slices, garlic slices, dried chili pepper sections and Sichuan peppercorns and saute until fragrant. Then pour in diced sausage, cucumber and red pepper sections. Stir-fry for a few times and then add the salt, sugar, MSG, Mix vinegar, fresh soup and appropriate amount of cornstarch into Kung Pao juice, stir well and serve on the plate.

Stir-fried large intestine with sauerkraut

Method:

1. Rub the large intestine repeatedly with coarse salt or cornstarch to remove mucus, rinse well, and set aside.

2. Put the large intestine into boiling water, add a little white vinegar and blanch until cooked, remove and cut into short pieces.

3. Wash the sauerkraut, wring it dry, cut into long strips, boil in water and set aside.

4. Oil the large intestine, use the remaining oil in the pot to sauté the ginger and garlic slices until fragrant, splash the cooking wine, add the sauerkraut and fry for a while before adding the large intestine, season and stir-fry evenly, thicken and wrap the tail. oil and serve.

Crispy Large Intestine

Method:

1. Prepare the brine first: 2000 grams of water, 100 grams of light soy sauce, 25 grams of white wine, 10 grams of salt, Boil 5 grams each of licorice, cinnamon and star anise, and 25 grams of galangal slices.

2. Adjust the crispy water: a bottle of white vinegar, 150 grams of maltose, 50 grams of red Zhejiang vinegar, and boil until hot.

3. Wash the large intestine, boil it in cold water.

4. Put the large intestine into the brine, simmer over low heat for 20 minutes until the flavor is absorbed, take it out, wipe it clean, add crispy water, and hang it in a ventilated place to dry.

5. Heat the oil until 70% hot, add the large intestine and fry until the skin is crispy, remove and cut into pieces, put on a plate, add a small plate of sweet and sour, and serve.

Jiejie large intestine

Method:

1. Use coarse salt or cornstarch to rub the large intestine repeatedly to remove mucus, wash and cut into short sections.

2. A little each of green and red pepper pieces, ginger slices, onion segments, garlic, dried onions, onion pieces, coriander, and claypot sauce.

3. Boil water, add ginger wine, blanch the large intestine, and pour it out.

4. Sauté ginger slices, garlic, dried shallots, and onion pieces until fragrant. Add large intestine and clay pot sauce. Stir well over high heat. Season with salt, MSG, sugar, oyster sauce, and dark soy sauce. Add Stir-fry green and red peppers and green onions over high heat until fragrant. Pour into the hot pot, add coriander, cover and serve.

Tender rabbit fat intestines

Chop the clean rabbit meat into cubes, add salt, cooking wine, cornstarch and sizing to taste in a bowl. After it is cooked in the oil pan, pour it out and drain. Oil. Cut the braised pork sausage into small pieces. Heat oil in a clean pot, add dried chili pepper knots, millet pepper knots and green peppercorns to make them fragrant, then add the Sichuan-style red soup prepared in advance, add rabbit meat cubes and fat intestine cubes to the pot, and adjust it to home-style taste. Cook for a while, pour green peppercorn oil on it, remove from the pot and place in a nest plate lined with cooked green bamboo shoots and bean sprouts, and it's done.

Beancurd Fat Sausage

Cut the braised pork sausage into pieces and cut the bean curd into thick strips. Heat a clean pot, add homemade home-style soup and bring to a boil. Add bean curds and fat intestine sections and adjust the taste. Cook until the intestines are fragrant. Add green peas and cook. Pour into bowls and serve.

Cold fat intestines

Clean the fat intestines, marinate them in a pot of white brine, take them out and let them cool, then cut them into large pieces. Place the braised sausage slices in a basin, add green onion knots, minced garlic, chili peppers, pepper powder, salt, chicken essence, red oil and sesame oil, mix well, put on a plate and sprinkle some coriander knots and serve.

Griddle pot sausage

Ingredients:

250g supermarket semi-cooked sausage, 100g onion, 4 red peppers, 2 green garlic sprouts, peeled garlic 5 pieces, a little ginger slices.

Spices:

Half a tablespoon of Sichuan peppercorns, 2 dried chili peppers, 3 bay leaves, 2 star anise, 1 piece of cinnamon, and 1 tablespoon of Danxian watercress.

Seasoning:

1 tablespoon Laoganma black bean sauce, 1 tablespoon white wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, appropriate amount of vegetable oil, 3 tablespoons flour.

Method:

1. Wash the fat intestines inside and out with flour.

2. Soak peppercorns, star anise, dried chili peppers, cinnamon and bay leaves in cold water for 20 minutes.

3. Cut the sausage into sections.

4. Put a little oil in the pot, put the fat intestine segments into the pot and stir-fry until the water is dry.

5. Add the soaked spices and stir-fry until fragrant

6. Add soy sauce, oyster sauce, and white wine and stir-fry evenly.

7. Add a little broth or water.

8. Move all the ingredients in the pot to the pressure cooker, press the meat and ribs button, and then remove the fat intestine segments separately.

9. Cut onions into pieces, wash and cut red peppers into pieces, wash and cut green garlic sprouts into long sections.

10. Chop the Dan County watercress into small pieces.

11. Add a little oil to the pot and fry the garlic until it becomes fragrant.

12. Add Dan County watercress and stir-fry until fragrant, then add Laoganma fermented black beans.

13. Add onion and red pepper and saute until fragrant.

14. Add the sausage and stir-fry evenly.

15. Add a little Magic Chef broth and stir well.

16. Add green garlic sprouts, push evenly and place in a dry pot. Serve.