Crispy large intestine is Cantonese cuisine, the skin is crisp and sweet, fat but not greasy, often accompanied by sweet sauce.
The most important thing is that this dish must use the large intestine, the other parts are not delicious, generally go to the market, the meat stall people think you do not understand, so they will sell the large intestine to you, the large intestine head looks thicker than the large intestine, and the large intestine head is only 15cm to 20cm in length And others are not delicious.
Materials that need to be prepared
Large intestine head 500g dark soy sauce 10g light soy sauce 2 teaspoons ginger slices 10g small amount of green onion a small amount of licorice a small amount of cinnamon a small amount of star anise a small amount of pepper a small amount of cooking wine 10 g vinegar 2 g of flour 50 g of salt 20 g of fennel a small amount of coriander leaves
1. The first step is to clean the large intestine, first of all, the large intestine is turned around and the fat oil is cleaned with scissors, which should be very patient, if it is not clean, the taste is not so good
2. After removing the fat oil, this step is because the hands are wet and there is no photo, adding some flour or corn starch can also be added, add some salt, add a little water, and repeatedly scrub the large intestine until a large amount of glue is generated, and then wash it with clean water, each person's taste is different, I am more afraid of the taste of the large intestine, so I washed it 3 times with flour and salt, and finally, I used cooking wine to add a little vinegar and a little water, and then after repeated scrubbing, washed with water, these, the large intestine is even washed clean
3. Put the appropriate water in the pot, add a small amount of cooking wine, add a little green onion, and ginger slices, when the water is slightly open, put the large intestine into the pot, blanch it slightly, and then remove it and set aside with cold water.
4. Use another pot, add 1000g of water, add ginger slices, garlic, star anise peppercorn cinnamon leaves, then add rock sugar, dark soy sauce, soy sauce, salt, boil and put into the large intestine, slow heat, brine until the chopsticks needle is in degree, take out the large intestine to dry and set aside, marinade without use.
5. When eating, put the large intestine into the steaming heat, this hot on the line, do not need to steam for too long, from the pan under the oil, when the oil temperature reaches 80% heat, the steamed hot intestine wrapped in corn starch, put into the oil pan, fried until the skin is crispy, fished, cut, plated
6. Finally, use a small amount of water and tomato sauce, vinegar to make a sauce, large intestine dipping sauce, or eat with hot sauce
Three essential weapons for cleaning pig intestines
1. Salt + flour (starch is also available). After the pig intestine is rinsed off with water, the salt and flour are sprinkled on the inside and outside of the intestine, kneaded repeatedly, rinsed with clean water, scooped up after boiling water, and scraped off the dirt.
2. Cooking wine. After 1 treatment of the large intestine, put it into a container, pour in the cooking wine, scrub it repeatedly inside and out, and then rinse it with water.
3. Tao rice water. This one is what I saw online. In the past, the mother's cleaning process only reached 1 and 2, but this time the taomi water was added, and the treated large intestine was put in the taomi water to clean, which can better remove the odor
Welcome everyone to pay attention to the stewed food, have questions can go to the comment area to leave a message Oh ~ tomorrow update the nine-turn large intestine method!!