Speaking of fat intestines, everyone is not unfamiliar, some people love and some people hate, some time ago and friends to eat, she saw the menu on the halogen fat intestines, excitedly said to me: "Or let's order a fat intestine!" "It looks like the saliva is going to flow down." Friends love fat sausages, but her husband is very annoying, so she rarely has the opportunity to eat fat sausages. Seeing that she was so desolate, I immediately agreed and ordered a large plate of brine fat sausages. I have to say, it's delicious!
Fat intestines are something that people who love will never forget it, and people who don't love will scorn it and will not want to eat it. However, the fat intestines of the restaurant are really a little worried about health problems, and we don't know if they are cleanly handled. Or buy it back and make it yourself, clean and hygienic, and the practices are diverse, how to eat as much as you want!
I decided to recommend the 6 kinds of fat sausage practices to friends,
Let her go home and try to do it,
Maybe her husband will fall in love with fat sausages too!
01
Halogen fat intestines
The special brine juice penetrates into every inch of the large intestine, and as long as you taste the soft and elastic taste, you know how to write the words "can't stop"!
material:
180 grams of fat sausage, 1 universal brine packet, chives and ginger slices
seasoning:
Cooking wine 16 ml, salt 3 g, light soy sauce 5 ml, dark soy sauce 3 ml, chicken powder 2 g, sugar 5 g
method:
1 Pour some water into a pot and bring to a boil over high heat.
2 Pour in the fat intestines, drizzle with a little cooking wine and stir for a while.
3 Remove the fat intestines, drain and set aside.
4 Bring another pot to a boil with a little water and pour in the appropriate amount of sugar.
5 Sauté the caramel brown, pour in an appropriate amount of water and put in the universal brine packet.
6 Pour in the chives and ginger slices, add a little salt, soy sauce, soy sauce and cooking wine.
7 Pour in the prepared fat sausage and stir for a while.
8 Cover and cook over medium heat for 40 minutes until flavorful.
9 Lift the lid, add a little chicken powder and stir well.
10 Remove the fat cooked sausages and place them in a bowl to cool.
11 Cut the cool fat intestines into small pieces.
12 Fill the cut fat intestines into a dish.
02
Dry sauté fat intestines
Fat pig intestines and chopped into small pieces of onion, dried peppers, perfect match! The oil in the fat intestines is dry and simmered, and the aroma of onions and peppers is inhaled, and it smells too hungry to be good!
200 grams of cooked fat sausage, 70 grams of onion, 7 grams of dried chili peppers, 6 grams of peppercorns, a little garlic and green onion
2 grams of chicken powder, 2 grams of salt, chili oil to taste, light soy sauce 4 ml, cooking oil to taste
1 Cut the washed onion into small pieces.
2 Cut the fat intestines into segments.
3 Pour some cooking oil into a pot, heat to 50%, pour in the onion cubes and mix well.
4 Remove the onion, drain the oil and set aside.
5 Heat the oil at the bottom of the pot, add minced garlic, dried chili peppers and peppercorns and sauté until fragrant.
6 Add a little oil, pour in the cut fat sausage, stir-fry well, drizzle with a little soy sauce and stir-fry well.
7 Add the fried onion cubes.
8 Add chicken powder, salt and chili oil and mix well.
9 Sprinkle with green onions and sauté until fragrant.
10 Turn off the heat and add the stir-fried dishes.
03
Stir-fry the marinated fatty sausage
Stir-fry the marinated fat sausage with chili peppers and garlic, which is another flavor. The soft glutinous taste of the marinated intestines and the smell of fireworks from the stir-fry are amazing!
270 grams of marinated fat intestines, 35 grams of red peppers, 20 grams of green peppers, 45 grams of garlic seedlings, a little bit of green onion, garlic slices, and ginger slices
A little salt, a little chicken powder, 3 ml of cooking wine, 4 ml of light soy sauce, water starch, sesame oil, and edible oil
1 Cut the washed red peppers, remove the seeds and cut the diamond-shaped slices with a knife.
2 Cut the washed green peppers, remove the seeds, and cut into diamond-shaped slices.
3 Cut the prepared brine intestines into small pieces.
4 Bring water to a boil in a pot and pour in the sliced marinated sausages.
5 Mix well, cook for a while, remove impurities and remove, drain and set aside.
6. Use oil to fry, sprinkle with garlic slices, ginger slices, sauté until fragrant, pour in the cut marinated sausage.
7 Stir-fry well, drizzle with cooking wine, soy sauce, add green and red pepper slices, stir-fry well.
8 Pour a little water, add a little salt and chicken powder, stir-fry well to taste.
9 Add water starch, add washed garlic sprouts and green onion strips, and sauté until fragrant.
10 Drizzle with sesame oil and sauté until the ingredients are flavorful.
11 Turn off the heat and serve on a plate.
04
Fat sausage pan
Spicy and fragrant dry pot that will make your saliva flow non-stop. Fat sausage Q bomb, potato soft, super delicious next meal!
200 grams of fat sausage, 120 grams of potatoes, fragrant leaves, star anise, peppercorns, dried peppers, ginger slices, minced garlic, green onion
Salt 3 g, cooking wine 8 ml, light soy sauce 5 ml, watercress paste 10 g, chili oil 8 ml, sugar 2 g, water starch 5 ml, aged vinegar 4 ml, dark soy sauce 2 ml, edible oil to taste
1 Wash and peel the potatoes, cut them into pieces, cut them into slices and set aside.
2 Bring water to a boil in a pot with a pinch of salt.
3 Pour in the chopped potato chips, stir and cook for a while until they are broken.
4 Remove the cooked potatoes, drain and set aside.
5 Then pour in the treated fat sausage, stir for a while, pour in the appropriate amount of cooking wine, and remove the odor.
6 Remove the boiled fat intestines, drain and set aside.
7 Stir in oil, add sliced ginger, minced garlic and green onion and sauté until fragrant.
8 Pour in the fragrant leaves, star anise, peppercorns and dried chili peppers, stir-fry quickly.
9 Add the fat intestines that have been soaked in water and stir-fry well.
10 Drizzle with cooking wine, soy sauce, watercress sauce and chili oil.
11 Stir-fry evenly until the fat intestines are six ripe.
12 Pour in the potato chips, add some water, sauté well and bring to a boil.
13 Add soy sauce, salt, chicken powder and sugar and sauté well to taste.
14 Cook lightly over high heat, drizzle with aged vinegar, sauté well and cook until cooked.
15 When the soup is thick, pour in an appropriate amount of water starch to outline.
16 Turn off the heat and put the fat intestines out, put them in a casserole and cover with a lid.
17 Place the casserole on high heat and cook for 5 minutes until the ingredients are cooked through.
18 Remove the lid and remove the casserole.
05
Northeast fat intestines
The big northeast of the ice and snow, the fat intestines with a sour taste and the authentic old white dried intestines, a loud sound, this sour, dare not think!
300 grams of cooked pork intestines, 50 grams of green peppers, 30 grams of onions, 30 grams of peeled carrots, 4 grams of green onion, ginger slices, and minced garlic
2 grams of salt, 1 gram of chicken powder, 5 ml of cooking wine, 3 ml of dark soy sauce, 5 ml of water starch, edible oil to taste
1 pork intestine cut into small pieces.
2 Washed green peppers cut open, remove seeds, overlap them together and cut into chunks with a knife.
3 Wash the onion and cut into cubes.
4 Carrots are cut into cubes around the perimeter, cut into segments with an oblique knife, cut into diamond-shaped pieces, and set aside.
5 Stir-fry the pork intestines in oil and stir-fry a few times.
6 Add cooking wine and dark soy sauce.
7 Stir-fry a few times until evenly colored.
8 Add the shallots, sliced ginger and minced garlic.
9 Sauté until fragrant.
10 Add the chopped onion, carrot slices and green pepper cubes.
11 Stir-fry a few times until the ingredients are broken.
12 Pour a little water and stir well.
13 Add salt and chicken powder.
14 Sauté well to taste.
15 Add water starch.
16 Sauté well until juice is received.
17 Turn off the heat and serve the dish.
06
Dry pot fat intestines
The family often has a large iron pot full of rural flavor, when you want to eat fat intestines, come to a big pot dry pot fat sausage, eat a happy!
180 grams of pork intestines, 50 grams of round peppers, 40 grams of red peppers, 70 grams of Chinese cabbage leaves, minced garlic, ginger slices, green onions, dried peppers, star anise, cinnamon
2 grams of salt, 2 grams of chicken powder, 10 ml of cooking wine, 15 grams of bean paste, 15 grams of tomato sauce, 4 grams of sugar, 5 ml of water starch, light soy sauce and cooking oil
1 Washed red pepper cut open, remove seeds, cut into small pieces and set aside.
2 Washed peppers cut into strips and cut into small pieces.
3 Cut the treated pig intestine into small pieces and set aside.
4 Stir in oil, add slices of ginger, minced garlic, dried chili peppers, star anise, cinnamon and sauté until fragrant.
5 Pour in the round pepper and red pepper and stir-fry quickly.
6 Add the pork intestine, add the appropriate amount of watercress sauce and stir-fry well.
7 Drizzle with a little cooking wine and stir-fry well.
8 Drizzle with soy sauce, water and tomato sauce, salt, chicken powder and sugar.
9 Quickly stir-fry to taste, add an appropriate amount of water starch, stir-fry well.
10 Pour in the prepared Cabbage leaves and stir-fry for a while.
11 Continue stir-frying for a while until the ingredients are in full swing.
12 Sauté the dishes into a dry pot.