Homemade recipe for crispy pork intestines! The outside is crispy and tender on the inside, and the more you chew, the more fragrant it becomes

Crispy pork intestine, belongs to the traditional Cuisine of Guangdong, crispy meat tender, the flavor is too unique, people who like to eat offal will think that the taste of pig is fragrant, do not like to eat offal will think it is very disgusting, just right! I am an offal lover, especially like to eat offal, crispy pig intestines more chewy more and more fragrant! Every time I make crispy pork intestines stir-fried salted sauerkraut, I have to eat three bowls of rice, and the meat is so raw! Without further ado, the more I say, the more I want to eat, so let's share the method with you! Don't spray if you don't like it!

Preparation materials are:

1. A pair of pig intestines

2, star anise, peppercorns, fragrant leaves, dried peppers, fennel, tangerine peel, cinnamon, ginger slices, green onions (to taste, I did not weigh it at home)

3, soy sauce, dark soy sauce, sugar, oyster sauce, salt, carved wine (appropriate amount, I did not weigh it at home)

method:

The large intestine head is very fishy, and cleaning is a very critical operation, putting the first processed large intestine head into the basin and adding corn starch and salt

Grab and wash directly with your hands and wash the epidermis

Now the water is still white, and it is enough to wash it until the water becomes clear

Put water on a pot, pour the large intestine and all the ingredients into it and bring to a boil

Keep this boiling,

To this extent, you can directly finish the juice, so that the taste of the large intestine is soft and hard, chewy, if it is slowly boiled, it will be too soft,

After collecting the juice, let's take the next step! After collecting the juice, the large intestine is clamped up and placed outdoors to air dry the epidermis

This is the state of the air-dried epidermis

This is air-dried

Add a small amount of oil to the pan, put the air-dried intestine in it when the oil is 30% warm, and fry it until it is a little charred on all sides, so you can put it up and cool it

Cut into a book, because I have added a little more of this old smoke, so it looks a little dark, and the officials can add a little less

The slices are finished, I personally like to use it to stir-fry salted sauerkraut, the taste is really fantastic, just my own pickled sauerkraut, just with it, present the fried picture to the officials