How to make white brine large intestine without fishy smell?

The large intestine is the favorite ingredient of meat eaters. Whether it is made into braised large intestine or pickled directly, it can make them want to stop, but the large intestine is very troublesome to handle, not only to remove the odor, but also to tear off the oil on the surface. So how to effectively remove the odor when curing the large intestine, let's share it below.

In fact, white brine is the same as soy sauce, except that sugar and soy sauce are not needed. However, there is no fishy smell when the large intestine is pickled, which is not the reason for putting soy sauce and sugar color. Deciding whether the large intestine smells or not depends on the cleaning process and other ingredients for stewing the large intestine.

Marinating method steps

First of all, we prepare materials: a pair of large intestine, a bag of white vinegar, a bag of salt, a catty of corn flour, edible alkali 10g, 20ml of white wine, five or six slices of ginger, 5g of white pepper, onion segments, spice bags (two fragrant leaves, two star anise, 5g of fennel, 5g of pepper, tsaoko 1g, and three angelica dahurica).

Step 1: Wash the bought raw large intestine with clean water once or twice.

Step 2: After the water is controlled to dry, put a few drops of white wine, a handful of corn flour, a handful of salt, a spoonful of white vinegar and alkaline noodles into the basin in turn, put on gloves and start rubbing and scratching repeatedly. After all the aerosols on the surface are rubbed off, wash them with clear water. At this time, the odor has basically disappeared, but it will appear after a while. If it is not enough at this time, repeat the above method twice.

Step 3, put the cleaned large intestine into a basin, then pour a cup of white wine, add ginger, white pepper and onion, mix well and marinate for half an hour.

Step 4: Pour clean water into the pot, blanch and pickle the large intestine together with all the residues, turn on the fire, and then take out the large intestine and clean it again after the water bubbles.

Step 5: Boil boiling water in another pot, put it into the large intestine, and put some onion segments, white pepper, ginger slices, 10g salt and 5ml white wine into the pot. Seasoning bags are also put in for pickling. About 40 minutes, gently poke with chopsticks, the large intestine can be closed.

The key factor of deodorization?

1. The use of spices, some people may say that white brine is unwilling to put spices, but spices are essential for making large intestine. In western countries, they don't eat large intestine because they don't use these spices from China, while people in China eat large intestine because of these spices. Moreover, in the proposal, we have reduced the amount of many spices, and the halogen-free large intestine will not be too fragrant and greasy.

2. Cleaning and pickling, a lot of deodorizing things are used in the process of cleaning and pickling, which are also kept at home. White vinegar, alkaline noodles, salt, corn flour and liquor will penetrate into the large intestine after repeated rubbing and pickling, so it is also a key two steps.

3. Pickling time: The pickling time of the large intestine is also very particular. Short time will make the large intestine too stiff, the whole large intestine will double, and the smell will be unclean. After a long period of marinating, you will find that the meat quality of the large intestine will slowly relax, become bigger and smaller, and the situation will disappear. And the longer the time, the smaller the odor of the large intestine. The more fragrant the large intestine will be. But it must not be too long, which will easily spoil the meat, and there is no gluten in it.