Many people do not like to eat pig intestines, that is not done well, put into crispy water, the outer skin is crispy and crispy

　　In Cantonese cuisine, the crispy large intestine is the most common, the skin is crispy and crispy, with sweet and sour sauce, degreasing plum sauce, it is too delicious to eat.

　　The practice of crispy large intestine is more complicated, today lazy brother to share with you a home-made version of crispy sausage, let's see how to do it!

　　Fees:

　　Pork intestine, sour plum sauce, big red Zhejiang vinegar, white vinegar, maltose, oil.

　　method:

　　Mix the three materials of big red Zhejiang vinegar, white vinegar and maltose.

　　The pig intestine is cooked in advance, choose the front part of the intestine, put the pig intestine into the crispy water, so that it is evenly dipped in a layer of crispy water.

　　String them together with bamboo skewers and place them in a ventilated place to dry.

　　When the skin is left full of moisture, fry in a frying pan. (Cool oil under the pan.) ）

　　Fry until the skin of the pig's large intestine becomes crisp and crispy, and remove.

　　Cut the fried pork intestine into small pieces with a knife and place on a plate. Served with sour plum sauce, the sweet and sour sauce just relieves the grease of the fried large intestine, which is very good. You can also make a crispy sausage at home, like friends to try it!