Fat intestines are very common table ingredients in our daily lives, many people like to eat, many people are afraid when they see it, do you like to eat fat sausages? In fact, the fat intestines eat a plump and fat, and the fat intestines are thin, fried to eat is also wonderful, eating is a crisp and tender and fragrant. The weather is getting cooler, the most suitable for a pot of fat sausage pot, soft and tough into the taste, under the wine and rice, the more you eat the more fragrant, delicious to burst!
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Spicy sausage stew
Graphic | Minus 0511
Fat sausage 800 grams of ginger 6 slices of garlic 6 cloves of finger pepper 4 watercress sauce 1 spoonful of corn starch 50 grams of white vinegar 100 grams of chicken essence 2 grams of light soy sauce 2 spoons of dark soy sauce 1 spoon
1. Put the fat sausages into a large bowl and rub three times with salt, corn starch and white vinegar.
2. Turn the fat intestines over and knead three times with salt, corn starch and white vinegar.
3. Turn the fat intestines outside and rinse with clean water.
4. Prepare the accessories: ginger slices, green onion knots, fragrant leaves, star anise, cinnamon, safflower peppercorns.
5. Transfer the fat intestines into a pressure cooker, add water and the accessories from step 4, cover and reduce the air to low heat for 12 minutes.
6. Rinse off the foam and drain the water.
Cut the fat intestine into about 3 CM segments.
8. Prepare the accessories: garlic cuts, ginger slices, finger pepper cut into sections, 1 spoonful of watercress sauce.
9. Sauté the ginger and garlic in a pan over low heat.
10. Add the bean paste and stir-fry until fragrant to stir-fry the red oil.
11. Put the fat sausages into the pot and sauté until fragrant, then add light soy sauce and old soy sauce to color.
12. Transfer the sautéed fatty sausages into a casserole dish.
13. Bring water to a boil in a pot and simmer over low heat for 5 minutes.
14. Finally, add the finger pepper pot until it is broken, and add a little chicken essence.
15. Finished product drawing.
Tips:
1, the fat intestines need to be cleaned three times inside and outside, adding salt, corn starch, white vinegar can be a good way to remove the odor of the fat intestines.
2. Add the cleaned fat intestines to the excipients and blanch the water first, which can also play a role in removing odor.
3, the production process added watercress sauce and soy sauce are salty, so in the end there is no need to add salt.
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Lapa garlic roasted fat sausage
Graphic | Meggy dancing apples
Marinated large intestine 1 bowl of lakba garlic 1 small bowl of lakba vinegar 20 g of oil a little green onion a little ginger a little salt a little salt a little sugar a little soy sauce appropriate amount of corn starch 5 g of cold water a little
1. Prepare the halogen intestine and ba ba garlic; the brine large intestine can be home-brine, you can also buy semi-finished products or finished products, if it is cold, you should heat it up and then use it; the amount of la ba garlic should be more.
2. Cut the large intestine into small pieces, cut off the head and tail ends of the garlic; the ratio of the amount of garlic to the large intestine is almost 1:1, that is, a large intestine with a clove of garlic.
3. Finely chop the green onion, shred the ginger, prepare a little wax eight vinegar, the dosage does not need to be much, there are two spice spoons, that is, about 20 grams.
4. Mix a little corn starch with a little cool water into a starch slurry.
5. Pour a little oil in the wok and sauté the green onion, ginger and garlic on low heat for 1 minute.
6. Put the fat intestines into the pot, put the appropriate amount of marinade juice into the pot, stir-fry over low heat, sprinkle salt and sugar, pour a little soy sauce to taste and color.
7. When the fat intestines are completely soft, drizzle in a little garlic.
8. Stir-fry quickly, re-stir the starch syrup and pour into the pan.
9. The starch slurry solidifies and the juice hangs evenly on the fat intestine, and comes out of the pot.
10. Lapa garlic roasted fat sausage, mellow taste, appetizing and satisfying!
1, the large intestine should be used to be cooked with a large intestine, into the pot and stir-fry a few times can be out of the pot.
2, Lapa garlic should be cut off twice, more neat; poured into Lapa eight vinegar is more degreasing, appetizing effect.
Bake fat intestines in a rice cooker
Graphic | Chen Yu
Fat sausage 800g egg 3 ginger 1 piece garlic head 1 pepper 2 oil appropriate amount of soy sauce appropriate amount of dark soy sauce appropriate amount of cooking wine appropriate amount of soybean sauce 1 spoon of pepper appropriate amount of sugar 2 spoons of sesame oil appropriate amount of water half a bowl
1. Pig intestines have been cleaned very clean.
2. Bring the water to a boil, add the cooking wine and blanch the water, see the slight shape and then remove it for later.
3. Prepare some large ingredients and put them all into the slag bag.
4. Prepare ginger, garlic and chili peppers.
5. Three hard-boiled eggs.
6. Add oil to the bottom of the rice cooker and add ginger and garlic.
7. Add blanched fatty sausages and hard-boiled eggs.
8. Add the large ingredients, soy sauce, dark soy sauce, cooking wine, soybean paste, pepper, chili, sugar, sesame oil, and add half a bowl of water.
9. Cover and press the cook button.
10. Until cooking is finished, scoop up and cut into cubes and serve on the plate.
11. Finished product. The process is simple, you can eat it whenever you want.
Nine turns of the large intestine
Graphic | English recipes
Pork intestine 375 g vinegar 5 g starch 10 g green onion 3 g green onion 3 g flower carving wine 10 g tomato sauce 25 g rock sugar 25 g star anise 1 small piece of cinnamon tangerine peel appropriate amount of salt 1.5 g ginger slices 3 g ginger minced 3 g
1. Pig intestines in a basin, add starch and vinegar.
2. Prepare shallots, minced ginger, tomato paste, green onion, ginger slices cinnamon, large ingredients, tangerine peel.
3. Add water.
4. Rub repeatedly.
5. Place in running water and rinse repeatedly.
6. Put the large intestine into a pot of water and add the green onion, minced ginger, large ingredients, tangerine peel and cinnamon.
7. Pour in the flower carving wine, bring to a boil and cook for 40 minutes.
8. Cooked large intestine.
9. Add oil to the pan and fry the cooked intestine cut into 2 cm when it is 60% hot.
10. When the cooked pork intestines are golden brown, remove the oil control.
11. Leave oil in the pot and simmer over low heat with green onion, ginger slices, tomato sauce, rock sugar, carved wine, salt and an appropriate amount of water.
12. Remove the green onion and ginger slices.
13. Continue to collect the juice under the large intestine of the pig, simmer over low heat until the dates are red.
1, pig intestines should be placed in running water to rinse.
2, with salt (or starch), vinegar washed pig intestines into the water, one hand pinched one end, the other hand to clean the mucus and impurities attached to the outer wall of the intestine, the pig intestines into water to rinse again.
3, turn the pig intestine over, smear with an appropriate amount of salt (or starch) carefully rub, tear off the fat oil of the inner wall, clean the mucus, impurities, and then turn the pig intestine back over, rinse and rinse repeatedly with water, until the pig intestine is white and shiny, no peculiar smell.
Hot fat intestines
Graphic | Zero drops in 2011
Fat sausage 800g bell pepper 2 green pepper 2 2 2 thorn strips 8 vegetable oil 40g ginger 5 slices garlic 10 cloves soy sauce 4 spoons cooking wine 2 spoons dried pepper 20 peppercorns 3 spoons spicy dry pot seasoning 4 tablespoons white sugar 1 teaspoon cumin powder 2 spoons salt 1 teaspoon
1. Handle all the ingredients cleanly: green peppers and bell peppers to remove seeds; two thorns to remove the stems; fat intestines are washed repeatedly with salt, cooking wine and flour in advance; the inside of the fat intestines should also be turned over and washed, and dirty things should be torn off;
2. Put the fat intestines into the pot, then add water, cooking wine, soy sauce, a little peppercorns, and cook for about 30 minutes;
3. If the fat intestine can be inserted with chopsticks, you can turn off the heat;
4. Cut the cooked fat intestine into sections; cut the green pepper and sweet pepper into pieces; cut the two thorn strips; slice the ginger and garlic; cut off the dried pepper and remove the pepper seeds;
5. Heat the oil pan and stir-fry ginger slices, garlic slices, dried chili peppers and peppercorns until fragrant;
6. Add the spices of the spicy dry pot and stir-fry until fragrant;
7. Add fat sausages, stir-fry over high heat, add sugar and soy sauce in the middle;
8. After frying the fat intestines until golden brown, add cumin powder and continue to stir-fry;
9. After the skin of the fat intestine is relatively crisp, add the two thorns and continue to stir-fry;
10. Add green peppers and bell peppers and stir-fry;
11. Before starting the pot, add salt, stir-fry evenly, turn off heat;
12. [Hot Fat Sausage] Is ready.
The seasoning can be adjusted according to personal taste; if there is no spicy dry pot seasoning, it can be replaced by Pixian bean paste, but the taste will be reduced.