Hello everyone! I am a little bin who loves to eat, drink and like to make food
Welcome to the detailed tutorials of your favorite home cooking every day.
Pig intestines have been eaten by many people, and the first impression is that they are more tenacious. When cooking pig intestines, the process is not handled well, and the pig intestines made are also a bit smelly. There are many common cooking methods, such as stir-fried pork intestines, braised pork intestines, dry pot fat intestines and so on. The pig intestines made by these methods are refreshing and tough, and the more you chew, the more flavorful. Now, teach everyone a very delicious spicy pork sausage. Learn a trick that comes out of the pan in a minute and is spicy and delicious. Friends who like to make good food can try it at home for themselves.
Ingredients: 600 grams of pork intestine, 100 grams of sauerkraut, 50 grams of sour shoots, ginger, garlic, green onion, millet spicy 3, bean paste, soy sauce, oyster sauce, pepper, sugar, white wine, white vinegar, salt, oil, starch
method:
1: Slice ginger, slice garlic, spicy millet, knotted green onion, soak sauerkraut slices in water for 10 minutes, wash and cut into strips.
2: Add an appropriate amount of starch to the large intestine of the pig, a small amount of white vinegar and white wine and constantly grasp and mix with your hands for five minutes. Then turn the large intestine upside down and continue to grasp and mix for a few minutes, tearing off the grease in the large intestine with your hands. Rinse in clean water and turn the large intestine back.
3: Continue to mix with starch and white vinegar for a few minutes, then rinse with water. Then cut the pig's intestines into small pieces and wash them with white vinegar for a few minutes
4: Put the pork intestine in cold water, add ginger slices and green onion knots, add a small amount of white wine, two spoons of white vinegar and a spoonful of salt. After the water comes to a boil, blanch for ten seconds to remove the cold water to cool and remove the ingredients.
5: Heat the pot and put in the twisted dry water sauerkraut, stir-fry the sauerkraut over low heat to burst out the aroma. Set aside the sauerkraut, add the appropriate amount of oil and add ginger garlic millet spicy stir-fry.
6: Add a spoonful of watercress sauce and stir-fry the red oil, mix the sauerkraut together and stir-fry evenly, add the sour shoots and stir-fry together. Remove the large intestine from the control dry water, put it in the pot on high heat and stir-fry until fragrant, pour an appropriate amount of white wine on the side of the pot, and stir-fry the aroma of wine.
7: To season, add a spoonful of salt and oyster sauce, two spoonfuls of soy sauce, and half a spoonful of sugar and pepper. Stir-fry quickly and stir-fry until fragrant. Hook a little thin starch and stir-fry quickly to get out of the pan.
Technical Summary:
1, the pig intestine is washed with white vinegar and starch for a few minutes to remove the fishy odor. Sauerkraut should also be soaked in water so that it is not so salty.
2, the large intestine blanching time is best not more than half a minute, with white vinegar blanched water fried out more crisp.
3, the time of large intestine frying should be within one minute, and the seasoning should be fast. When stir-frying, it should be on high heat, and the large intestine that bursts out after high temperature will be more fragrant and crispy.
This dish is shared here, like friends remember to like, comment and forward Oh!