The pig's large intestine is so difficult to clean, why do you feel that so many people still like to eat it?

pigs are really full of delicious ingredients! Each part can make different delicacies, some are tender, some are chewy, and some are crisp, while the pig large intestine can be tender, chewy and crisp, which is loved by many people in life and made into different delicacies. However, because of its strong smell, the pig large intestine is not accepted by many people. In fact, as long as it is cooked well, the cooked large intestine is fragrant and delicious. Guide: How to make the pig's large intestine crisp?

The pig intestine is also called fat sausage in life because it contains a lot of oil. It is a very common and popular ingredient. Because fat sausage is hard to cook and soft, it is usually cooked and then made into different foods, such as braised fat sausage, boiled fat sausage and stir-fried fat sausage. The taste is mostly tender and chewy.

so how do you make the pig's large intestine crispy? That is to use the method of raw explosion. As the name implies, raw explosion of fat sausage is to directly explode fat sausage and cook it, so it requires high technology and details. When I first came into contact with this practice, I was full of doubts. Can this practice really be cooked and delicious? But after trying it, it's really delicious, and the taste is very crisp. Here are some tips for crispy sausage.

① selection of large intestine, as we all know, the pig's large intestine is very long, and it can be divided into rectum and curved intestine, and the rectum must be used to make raw and explosive fat sausage, because curved intestine is fat and difficult to cook, and it has strong toughness, and it usually needs to be preliminarily processed and cooked before it can be made into different beauty. However, if it takes too long to make it, it will definitely lose its brittleness, and it will only be chewy, while the rectum is small and crisp, so it can be fried and cooked directly to keep crisp.

② remove the fishy smell. The fat intestine is the esophagus for pigs to transport and digest, so the fishy smell is particularly strong, which is also the reason why many people don't like to eat it. Therefore, removing the fishy smell is the most important thing. However, it is difficult to remove the fishy smell from the pig's large intestine by ordinary methods, so it is necessary to use the right method. Don't rush to wash the bought pig's large intestine. First, give a lot of salt, white vinegar, raw flour, etc.

(3) Soak in baking soda or edible alkali, which is a key step. It is indispensable to make raw fried pork intestines delicious and crisp. Both baking soda and edible alkali are alkaline, while pork intestines are acidic. Under the interaction of acid and alkali, it can not only remove the fishy smell of pork intestines, but also make them crisp and tender. After the fat sausage is cleaned, put it directly into the basin, add baking soda or edible alkali, and soak it evenly for about 1 minutes. The baking soda and dosage should not be too much, usually about 1g is added to one catty of fat sausage.

④ fire control, there is a saying in the trade, that is, "fire breaks out". The meaning of the word "broken out" means that it is not cooked for 1 minutes, but only cooked for 7 minutes, because when cooked for 1 minutes, it loses its crispy characteristics, and when cooked for 7 minutes, it will not lose its crispy taste, which requires fire to complete. If there is not enough firepower, it can only extend the time, and the crispness will gradually decrease.

⑤ The cooking time should be short, and it can't take more than 2 minutes. You need to put the ingredients into a bowl in advance, and then adjust the bowl juice. When frying, pour in the fat sausage immediately after it is crispy, stir fry it quickly with high fire, and then take it out of the pot when it is interrupted. It can take less than 2 minutes from cooking to cooking. If the speed is fast enough and the fire is strong enough, it can take 1 minute.

The above are the main points to make the fat sausage crisp. Do you think it is more difficult to operate this dish after reading it? In fact, one thing about this dish is to do a good job in preparation, and the other is to fry it cleanly, quickly and at a high temperature. Knowledge expansion

The pig large intestine not only tastes good, but also has certain nutritional value. It is cold and has high fat content, which can moisten the intestine and cure dryness. Taking raw and fried fat sausage as an example, the general method and crisp production points are introduced, but there are still many details to be mastered in practice. Here is the specific production process.

~ ~ Raw fried pork intestines ~ ~ Features: fresh and tender, crisp and palatable

Step 1: Prepare ingredients

Main ingredients: 75g

Accessories: 1g of ginger, 1g of garlic, 8g of red pickled pepper, 1g of green pepper, 1g of hang pepper, 1g of green onion, celery and a little of millet spicy.

seasoning: 15g of bean paste, appropriate amount of salt, appropriate amount of white vinegar, 2g of baking soda, 3g of chicken essence, 2g of white pepper powder, 2g of pepper noodles, 5g of light soy sauce and 6g of aged vinegar.

Step 2: Food processing

1. Don't wash the large intestine with water when you buy it, put it directly into the basin, first cut the fat intestine, tear off the excess fat oil, then grab a handful of salt, put it in about 1g white vinegar, and keep pinching it until the mucus falls off on the fat intestine, and then clean it with clear water.

2. after cleaning, put the fat sausage into a pot, add baking soda and cornstarch, knead it evenly, soak it for about 1 minutes, and then clean it for later use.

3. Cut the fat sausage into sections, then chop the ginger and garlic, chop the pickled peppers and put them into the fat sausage, then add the bean paste and a little pepper.

4. Slice the green onion, celery (celery does not need leaves) and millet, and put them together in a bowl. Add chicken essence, pepper, pepper noodles, soy sauce and mature vinegar.

Step 3: Start making

1. Fire from the pan, heat the pan, put it into the pan with oil, add a little oil, and pour all the bowls filled with fat sausage into the pan. It will be hot and fragrant for about 2 seconds, and the fire will quickly stimulate the flavor of the ingredients, and the ingredients will be broken quickly. This step should be fast, and the fat sausage will be stirred with a spatula to make it heated evenly.

2. directly pour the bowl containing the ingredients and seasonings into the pot after the aroma is exploded, stir-fry it with high fire again, and stir-fry the ingredients until they are raw. Don't over-fry, and don't worry about the raw ingredients. After the ingredients are put into the bowl, there is still a lot of hot air. As long as the ingredients are not too raw, they can basically be cooked in the bowl, and it takes about 3 seconds to get out of the pot and put into the plate.