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1: Fat intestines under rice
Production process:
Step 1: 5000 grams of fresh fat intestines remove the fat oil from the inner wall, add aged vinegar and flour to grasp the inner and outer sides, rinse well after fully removing fishiness, blanch in boiling water for 10 minutes, fish out and flush out the surface foam for later.
Step 2: Heat the pan in wide oil to 70%, fry the fat intestines until the surface is golden brown, drain the oil, then boil in boiling water for 3 minutes, drain and change the knife to a small section.
Step 3: Add 400 grams of rapeseed oil to 50% heat, add 50 grams of garlic, 10 grams of peppercorns and stir-fry, 300 grams of red pickled peppers, 100 grams of red oil bean paste, 1 bottle of Lao Gan Ma oil chili pepper (280 grams) and stir-fry the red oil over low heat, add fat sausage, add 2000 grams of broth, 1000 grams of beer, 20 grams of salt, 10 grams of sugar, and cook well for 40 minutes. Scoop out 200 grams of fatty sausages and put them on a plate.
Step 4: Plating and decorating
Technical key:
The fat intestine itself is heavier in oil, and after frying, it adds a layer of grease, so it is best to boil it in water, which can remove part of the grease, and restore the moisture of the fried fat intestines to avoid zooming in the next step of frying.
2: Nine turns of large intestine (over-oiled vinegar version)
There are many improved versions of the nine-turn large intestine on the market, and master Qi's over-oiled vinegar version is different from the selection of materials.
Master Qi said that now that the ingredients have changed, the production method should be adjusted accordingly, and the pig intestines in the past were very thin, and it was necessary to put the fine parts into the intestines, so that they could be thick enough to chew. Today's pigs have become fat, the intestines are thicker, the first three sections are thick, and they can stand after cutting, and they can make nine large intestines without turning the sleeve.
In addition to the selection requirements for only the first three sections of the large intestine into the dish, Master Qi has also made many improvements in cooking, frying sugar, and sprinkling powder: First, in the traditional practice, the large intestine is cooked with water, green onions, ginger, etc. to wait for the dish, while Master Qi adds eight spices and sugar colors when cooking the large intestine.
Second, the cooked large intestine section needs to be quickly 'promoted' by adding hot oil, and then fired according to the normal procedure, so that the surface of the large intestine section is slightly wrinkled and hardened, and a part of the fat oil is removed, and it does not taste bad and taste better.
Third, the use of "vinegar stir-fry" sugar color, that is, the white sugar under the pot, cooked with vinegar and southern wine, the rapidly rising vinegar aroma, wine aroma dissolved and volatilized the greasy and fishy body of the large intestine, making the taste of the dish more pure.
Fourth, Qi Shuping added "two sides" to the traditional "three sides" (pepper, cinnamon, and sand kernels) - Bai Zhi noodles and jade fruit noodles (i.e., nutmeg), the former has the effect of removing fishiness and eliminating differences, and the latter can enhance the aroma.
Fifth, in the middle of the firing, pour an appropriate amount of pepper oil, so that with heating, juice, pepper oil is all integrated into the large intestine, the dish is red and bright, and it will not fade, even if it is cold, it will not turn black.
Step 1: Pork intestines with flour scrub clean, cold water under the pot through, fished out and put into the pot, add water to the large intestine, adjust into the south wine, sugar color, salt, spice packets, boil on high heat until chopsticks can be easily pierced when fished out and cooled, take the first three sections for this dish and change the knife to a wrench section, the rest of the large intestine for other dishes.
Step 2: Take the large intestine into boiling water and blanch it thoroughly, and remove it to dry.
Step 3: Heat the oil to 70% heat under the pan, pour into the intestines to quickly "promote", fry until the skin hardens, pour into a colander and drain the oil.
Step 4: Add cotton white sugar to the pot, fry until it bubbles, cook in fragrant rice vinegar and southern wine, then add an appropriate amount of cotton white sugar to stir and boil, sprinkle in the compound spice noodles, drizzle with pepper oil, pour into the large intestine section and turn well, burn until the juice is sticky, sprinkle the pepper noodles evenly, put the juice on high heat and then put it on the plate, garnish with cucumber strips, bitter chrysanthemums, and lapa garlic to serve.
Step 5: Decorate the plate
To make an illustration:
1: Cook the pork intestine with spices and sugar, and cut the first three sections into small pieces.
2, after the water into the 70% hot oil to promote.
3: Stir-fry the sugar color in the pot.
4: Add rice vinegar and rice wine, and pour into the large intestine.
5: Sprinkle with compound spice noodles and drizzle with peppercorn oil.
6: Heat until the juice is viscous and sprinkle with pepper.
Compound spice noodles:
White root, nutmeg (i.e. jade fruit), sand kernel, cinnamon peel are mixed and crushed in a certain proportion.
3: Soup fat intestines
This is one of the signature dishes in the store, which sells 70 servings a day. Fat intestines into the stick bone crucian carp soup with two kinds of medicinal ingredients boiled, no fishy taste, but with a strong fresh flavor and light astringency; cooked soup mixed with peanut butter and two kinds of animal fat, golden color, smooth taste, strong taste, after fishing fat intestines with soup bibimbap, is the favorite way for diners to eat.
Step 1: 15 kg of fat intestines remove the fat oil of the inner wall, put it into the basin and add 1000 g of balsamic vinegar, 800 g of salt to repeatedly scrub to remove the odor, rinse and drain, put it into a pot of water, add 200 grams of green onion, ginger slices, 150 grams of mash on high heat and boil over medium heat for 10 minutes, fish out the foam on the surface, drain and set aside.
Step 2: Put the fat sausage into a stainless steel bucket, add 20 pounds of crucian carp soup to the stick bone, add 500 grams of green onion and ginger slices, pour 100 grams of white wine, 80 grams of rice wine (to fishy), boil on high heat for 40 minutes, add 180 grams of angelica slices, 100 grams of baizhi tablets (both herbs need to be soaked in water in advance) Simmer for 30 minutes, fish out the fat intestines and put them on a tray to cool, change the knife into a section.
Step 3: Beat the original soup to remove the dregs, add 900 grams of peanut butter, 300 grams of chicken fat, 200 grams of lard, 120 grams of chicken essence, 60 grams of chicken juice, and 50 grams of salt and stir well. Add 800 grams of raw soup to each 300 grams of fatty intestines and store them in a plastic bag.
Step 4: 100 grams of green vegetables, 60 grams of vermicelli, 20 grams of soaked fungus, wash the flying water, drain and put into the bottom of the bowl.
Step 5: Take a bag of fat sausages, pour the soup and ingredients into the pot together, cook for 1 minute on low heat, drizzle 10 grams of chicken fat, 2 grams of salt, pour into the bowl with green vegetables, sprinkle 5 grams of red pepper rings to garnish and serve.
Step 6: Decorate the plate
Crucian carp soup with stick bones:
1: Slaughter 1,000 grams of crucian carp, fry in a pan until golden brown on both sides, put in a soup bucket and set aside.
2, pork stick bone 5000 grams, chicken rack 2000 grams, duck rack 1500 grams rinse clean, respectively into boiling water to blanch the blood water, fish out into the soup bucket, flush into the boiling water 80 pounds, under the old ginger slices 400 grams, green onion 200 grams on high heat, turn the medium heat to cook until the soup is thick white, turn off the heat to remove the slag to get about 40 pounds of soup.
1, the medicinal material is easy to be bitter after cooking for a long time, so it can not be put into the pot with the fat intestine, and it should be cooked until it is half cooked before the pot.
2, peanut butter is easy to disperse after cooking for a long time, so it is best to put it into the soup after turning off the heat, and use the residual temperature of the original soup to melt it to ensure that the aroma is not lost.
4) Pork and pork are removed and fattened sausages are burned
Design ideas:
Hunan people like to eat fat intestines, but the cost of fat intestines is too high now. In order to reduce the price of dishes, we use boneless meat and fat intestines to cook, refreshing meat, fat intestines, spicy green peppers, simple cooking to create a simple home-cooked taste.
Main material:
Bone-minced meat (the meat of the white boiled pork head), 200 grams of pig intestine, 150 grams of green peppers, and 3 grams of red pepper rings.
seasoning:
Ingredient A (30 grams of Yongfeng hot sauce, 10 grams of minced ginger and 10 grams of minced garlic)
1 kg of ordinary red brine, 30 g of flour and white vinegar, 5 g of dragon soy sauce, 50 g of salad oil.
Step 1: Add flour and white vinegar to the large intestine and knead repeatedly, wash and put it into red brine, bring it to a boil over high heat, reduce the heat to brine until mature, fish out and cut into 2 cm long segments; cut the bone meat into thin slices; cut the green pepper into hob pieces.
Step 2: Put the salad oil in the pot, when it is 50% hot, put in the A ingredient to stir-fry, first put in the large intestine section and sauté the oil, then add the bone meat and dragon brand soy sauce and stir-fry well, and finally add green peppers and red pepper rings, stir-fry out of the pot, put into the pig iron pot, and heat it up after serving.
Step 3: Decorate the plate.
5) Roasted fat sausage with broccoli
Fat sausages are generally more greasy, and we use broccoli to match them, and the dishes are full of flavor.
Step 1: 800 grams of fat intestines with white vinegar and 50 grams of flour repeatedly kneaded, washed and put into a cold water pot, add 20 grams of green onion, cooking wine, ginger slices, 2 star anise, 3 fragrant leaves, boil on high heat, change the heat to cook until broken, fish out the fat intestines, cut into 2.5 cm long segments.
Step 2: Wash 250 grams of broccoli, blanch the water and put it in the bottom of the container.
Step 3: Put 10 grams of salad oil in the pot, when it is 50% hot, put in 50 grams of crushed rock sugar and fry it over low heat to make sugar color, add fat intestines and stir-fry evenly, cook 10 grams of flower carving wine, 3 grams of dark soy sauce and fry until colored, pour in 10 grams of salt and water (not over fat intestines), heat for 1 hour until the fat intestines are soft and delicious, season with white pepper and MONOS glutamate each, collect the juice on high heat, and put them into the container with golden cauliflower.
Step 4: Plating and decorating.
6) Fatty intestines for pea
Through two small improvements, Master Huang made a new idea of this traditional dish: first, the fat intestines should be added to the oil, remove the grease and smell at the same time, so that the color is slightly yellow, the taste becomes elastic; secondly, the peas are not steamed, not soaked, but directly add aquatic pressure, after cooking the soup is particularly strong, bibimbap is a must.
Step 1: Burn the fat intestines: 5000 grams of fat intestines, remove the inner wall fat oil, add flour, white vinegar and scrub it clean, put it under the fine water to wash it until there is no vinegar taste, change the knife into a section. Heat the pot into the bottom oil to 50% heat, under the chives root 100 grams, garlic 80 grams of stir-fry, put fat intestines, cook into the liquor 150 grams, low heat stir-fry until the liquor is completely dry, until the surface of the fat intestines bubble up small white bubbles, rush into the boiling water without raw materials, add the appropriate amount of salt, chicken powder, cook for 40 minutes on medium heat, turn off the heat to fish out the fat intestines, the original soup is discarded.
Step 2: Boil pea soup: dry peas washed, no need to soak, according to the ratio of 1 kg of beans, 2 kg of water into the pressure cooker, pour a little chicken fat to increase the aroma, steam after pressing for 45 minutes is pea puree. Add 300 grams of chicken fat to 50% heat, add 100 grams of minced ginger and minced green onion to stir-fry, add 1500 grams of pea puree and stir-fry on medium heat, add 8000 grams of broth to a boil, filter out the residue, add the appropriate amount of salt and chicken powder to make pea soup.
Step 3: Cook the whole pea: soak the peas in water until the hair rises, drain and then put in 60% hot oil and fry it lightly, fish it out and put it into the water pot, add a little salt and cook for 30 minutes, until the peas are cooked through and do not flower, pay attention not to cook, to keep the particles intact, so that the dish has bean soup, there are whole beans, the taste is better.
Step 4: Place the casserole dish on the pot stove, scoop in 1000 grams of pea soup, 200 grams of fat intestines and cook for 2 minutes, add the appropriate amount of salt, chicken powder, white pepper to supplement the taste, put 100 grams of cabbage and cook for another 1 minute, turn off the heat and sprinkle 50 grams of crispy peas, 10 grams of chopped chives to go.
Step 5: Decorate the plate.
7) Pat the garlic soy sauce steamed sausage
After the pig intestine is cleaned, add garlic, tempeh, wild mountain pepper, oil consumption, peanut oil, etc. to mix evenly, and then cover the film and steam, the large intestine absorbs the garlic, soy aroma, the taste is unique, the addition of wild mountain pepper also plays an excellent desotropic effect, the taste of the dish is rich, the entrance is elastic, the tendons are chewy.
Pig intestine 500 g.
20 grams of garlic, 10 grams of Yangjiang tempeh, 5 grams of ground wild pepper, 5 grams of green onion, 5 grams of red pepper rings, 5 grams of farm-pressed peanut oil, 3 grams of zhimeizhai soy sauce and oyster sauce, 3 grams of corn starch, 2 grams of chicken rice soy sauce, sugar and salt.
Step 1: Add salt and vinegar to the pig intestine and scrub for 10 minutes, rinse it under fine water, then blanch it in a pot of boiling water for a while, remove it with a towel to absorb the surface water, and change the knife into a section for later.
Step 2: Pig coliform na pot, down into the garlic (pat pine), Yangjiang tempeh, wild mountain pepper crushed, add soy sauce, oyster sauce, chicken rice soy sauce, peanut oil, sugar, salt to mix evenly, and finally add corn starch to mix well, plate and wrap into the steaming box to steam for 10 minutes until cooked, take out the sprinkled green onion, red pepper rings, pour in hot peanut oil to stir the incense.
8) Paste spicy fatty sausage
raw material:
250 grams of fat pork intestines, 150 grams of fatty meat, 5 garlic seeds, 25 grams of self-dried yellow pepper, 50 grams of earth parsley.
5 g salt, 5 g MONOS glutamate, 40 g light soy sauce, 100 g rapeseed oil.
Step 1: Put the washed fat pig intestines into boiling water, pour out the fat intestines after the water boils, put them into a pressure cooker, put in water, add a little salt, shallots, ginger and press for 6 minutes and then fish out for later.
Step 2: Cut the pressed fat intestines into rectangular cubes of about 6 cm; the garlic is patted loose; the dried yellow pepper is cut into rice grains; and the earth parsley is cut into one inch long and set aside.
Step 3: Heat the pot with rapeseed oil to 80% heat, put in the fat meat to fry the oil, then put the cut fat intestines and fry until the surface is blistered, then stir-fry the garlic and dried yellow pepper, add the raw soy sauce color, stir-fry the parsley evenly, and then you can put the pan on the plate.
9) Sauté the fatty sausages with chili peppers
Fresh fatty sausage 250 g, soaked chili pepper 50 g, celery 20 g.
Salt 10 g, MONOS glutamate 10 g, soy sauce 10 g.
Step 1: Clean the fat intestines, boil the water in a pot of flying water, and remove excess oil after cooling.
Step 2: Add ginger and shallots to the pressure cooker for 2 minutes, remove and cut coarse strips.
Step 3: Heat the lard, sauté the intestines, add soy sauce, simmer the water slightly, and pour it over.
Step 4: Heat the lard under the net pot, soak the chili pepper and simmer, season and turn well, and then add the fat intestines and stir-fry well, you can get out of the pot.
10) Flavored large sausage casserole
bright spot:
I cook the pork intestines in a sand pot, the process is rapid, the high temperature cooked the flavor of the pig intestines, with the unique fragrance of mint, the two are combined, full of flavor.
Step 1: Cut 200 grams of pig intestine into 3 cm long pieces, 10 grams of mint leaves into small pieces, and 50 grams of ginger into garlic-sized grains.
Step 2: Boil the water in the pot, put the pig intestine, wait for the water to boil again, fish out the large intestine over cold, and use a clean towel to absorb the water.
Step 3: Add 8 grams of raw soy sauce to the large intestine of the pig, 3 grams of salt and chicken powder, 4 grams of sugar, 5 grams of corn starch, mix well, and marinate for 10 minutes.
Step 4: Heat the pot until smoky, add 20 grams of peanut oil, 50 grams of ginger and garlic, quickly stir-fry with long chopsticks until fragrant and golden brown, stir quickly under the large intestine, stir the mint leaves evenly, and garnish with 4 grams of red pepper slices.
Primary processing of pig intestine:
To make this dish, you should use the tail of the intestine, the intestine meat is thick, hard, and not mature. When cleaning, turn the tail of the intestine to remove the grease, add corn starch and repeatedly rub and scratch, and wash clean.
Cooking is long, quietly appreciated, there is always a dish, warm the atrium,
No matter how time passes, keep the food, and the beauty will always accompany you!!