Practice of intussusception in Fujian and sharing of cooking skills of braised intussusception

1 pork intestines, soy sauce, salt, sugar, monosodium glutamate, cooking wine, 1 cinnamon, 3 star anise, several fragrant leaves, ginger, flour and vinegar.

2. Practice:

(1) It is very troublesome to clean the pig's small intestine. If it is the whole small intestine, it can be cut into sections of about 80cm. Cut off a part of the white oil on the surface first, and don't finish it. The small intestine that is neither oily nor halogen is not delicious. Wash the outer surface with a little vinegar, flour and salt.

(2) Hold chopsticks against the small intestine for 2-3cm.

(3) Hold the small intestine with the other hand and push it downward until the chopsticks are pulled out through the whole small intestine, so that the whole small intestine is turned over.

(4) Turn all the small intestine segments upside down in this way, and rub them repeatedly with salt, flour and a little vinegar.

(5) Next, intussusception. The reason why it is called intussusception is that one end of the small intestine is nested in the other end until it is nested in a circle. The first step is to insert chopsticks into the small intestine, not all, but only half, and then go out against the intestinal wall.

(6) Then push it down with the other hand until it stops.

(7) Hold one end with one hand, remove the chopsticks, and turn the other hand downwards.

It doesn't matter if you can't get in until you can't get in.

(9) Insert the toothpick into the mouth and fix it.

(10) Put the pot in cold water, skim the froth after the water boils, and blanch for 5 minutes.

(1 1) Rinse with clean water and take out the toothpick.

(12) I only cooked half of it today, and the other half was frozen in the refrigerator, so I will cook it next time I want to eat it. Put clear water in the pot, add cooking wine, straw mushroom soy sauce, salt, sugar, ginger, star anise, cinnamon and fragrant leaves, and put a few dried peppers if you like spicy food. Bring the fire to a boil and simmer for about 90 minutes.

(13) POKe it with chopsticks, and it will be ok if you poke it easily. Add a little monosodium glutamate, collect juice and plate.

(14) can be sliced and eaten, fat but not greasy.