Stir-fry the pickled pepper and fry the fat intestines

raw materials

Pork fat intestines 500 grams (or beef fat intestines), 80 grams of chopped pepper, 50 grams of pickled ginger slices, 30 grams of Hangzhou pepper segments, 90 grams of water fungus, 10 grams of green onion, 60 grams of green garlic slashing, 200 grams of cooking wine, 200 grams of corn starch, 50 grams of white vinegar, 5 grams of salt, 10 grams of monosodium glutamate, 8 grams of chicken powder, 5 grams of sugar, 3 grams of dark soy sauce, a little fresh taste,

Make a flow

Turn over the large intestine to remove excess oil, add white vinegar to grasp evenly add corn starch to wash off the mucus, wash it with water, add water to the pot and add green onion under the cooking wine to blanch the water, boil the water to remove the foam and fish out, clean pot under the oil under the onion ginger stir-fry incense plus underwater fat intestines to boil, add salt, cook for 10 minutes, fish out to cool and cut the section in the cut strips for later,

Walk the vegetables into the flow

Add underwater fungus fat intestine blanching water in the pot, add oil to the net pot to burn 50% of the hot fungus fat intestines over oil, add 30 grams of cooked lard to the pot, heat and add ginger slices to stir-fry the fragrant red oil, and the fat intestines under the onion are seasoned and stir-fried evenly to go to the dish,

peculiarity

Stir-fried with pickled pepper pickled ginger to make a dish with fermented sour and spicy flavor, red and bright color, while also covering up the fishy taste, fat intestines,

Tips

When cooking fat intestines, do not add spices and soy sauce, you want her original taste, fat intestines cooked to 7 mature,