Cleaning method of pig large intestine

It's normal that you are bright yellow. Very fresh!

Pig large intestine is a favorite of many people. It tastes tender and soft, especially on holidays. Mainly because it tastes good, and no matter what, it tastes great.

Of course, there are many ways to eat pig's large intestine, such as boiling, stewing and frying brine, and each way tastes different. Moreover, the pig's large intestine is cold and sweet, which has the effect of moistening the intestine and is good for the body. There are many ways to eat pig's large intestine, but the taste is very strong. Few people know how to clean up. What can I do to make the pig's large intestine fragrant but not greasy? Let me teach you the methods and practices of cleaning. Let's see: First, let's talk about the methods of cleaning and deodorizing. 1. Salt with flour or starch: After cleaning the pig's large intestine with clear water to remove mucus, sprinkle salt and flour outside the intestine, rub it repeatedly, rinse it with clear water, scoop it up after boiling water, and scrape off dirt.

2. Put the large intestine treated in the first step into a container, pour the cooking wine, rub it inside and outside repeatedly, and then rinse it with clear water. 3. Washing the treated large intestine with rice washing water can better remove odor. 4. When cleaning the pig's large intestine, add some vinegar and alum to the water, rub it for a few times, and then rinse it with clear water for a few times, and you can clean it. Add some salt and alkali to the bought pig intestines, and then wash them with water to reduce the odor. It is also very effective to wash pig intestines and pig bellies with rice washing water. It only takes two times to wash pork intestines with sauerkraut, and its fishy smell can be basically eliminated.

6. First remove the mucus in the large intestine with a little salt and vinegar, then rinse it with clear water several times to remove dirt, then put the large intestine into a basin, add some flat oil, rub it for about minutes, and finally rinse it with clear water. Turn the large intestine upside down and simply rinse it with water, salt and flour, then add some vinegar, or put some oil and knead it all the time. 7. There are lymph nodes in the large intestine, which should be cut off. Fat meat smells best. Keep it. Rub it until you feel clean, then wash it with clear water, then change the large intestine back to its original state, and rinse it repeatedly with clear water until the pig intestines are white, shiny and odorless. After cleaning and deodorizing, let's talk about how to make it delicious. Recommend two ways to eat. Um 1: Braised pork intestines Ingredients: sugar, salt, white vinegar, soy sauce, ginger slices, cooking wine, pork intestines, onions and green peppers. Specific practice: 1. Put the cleaned large intestine into cold water, and add ginger slices, cooking wine, white vinegar and salt.

2. Turn the fire to a small fire and cook until the chopsticks can be inserted into the large intestine. After cooking, take out the large intestine, rinse it with warm water to control the moisture, and then cut it into small pieces with a hob. 3. Stir-fry the cut large intestine in a pot (medium fire is better, and the skin of big fire is easy to fry). 4. The surface is slightly Huang Shi, so put some cooking wine to remove the fishy smell. After the cooking wine volatilizes, add a little soy sauce to color it. 5. Add onions and stir fry over high heat; Add green and red pepper, sugar and soy sauce to onion and stir-fry over high heat. 6. Finally, add a little salt and stir well. Two: ingredients needed for the pork intestines dry pot: lettuce, pepper, celery, cucumber, carrot, salt, monosodium glutamate, onion, ginger, garlic, pepper, dried pepper, soy sauce, oyster sauce, ginger sugar and red pepper. Specific method: 1. After cleaning the pig intestines, cut them into small pieces, put them in a cold water pot, then pour 2 spoonfuls of white wine or cooking wine, add onion and ginger slices, cook for about 20 minutes on high fire, take them out and drain them.