Intestinal noodles, also known as intestinal noodles, are a very prestigious Han Chinese-style noodle dish in Guizhou. Among the many snacks in Guizhou, it is known for its "three absolutes" of color, aroma and taste, with the characteristics of blood tenderness, crispy noodles, spicy aroma, fresh soup flavor and texture, as well as red but not spicy, oily but not greasy, crisp and not raw.
The following is to introduce the production method:
Ingredients 80 grams of egg noodles, 40 grams of cooked pork intestines, 15 grams of crisp whistles, 30 grams of pig blood wang, 20 grams of mung bean sprouts and pickled tofu whistles.
Seasoning 15 g of red oil, 5 g of salt, 1 g of monosodium glutamate, 3 g of chopped green onion, 100 g of bone broth.
To make 1. Put water into the pot and boil, put the egg noodles on low heat and cook for 1 minute, put the mung bean sprouts into the pot and blanch for 1 minute, and even fish out the mung bean sprouts with the noodles and put them into the bowl. 2. Blanch the pork blood cut into 0.5 cm thick slices with a colander, fish out and put it in the bowl, then put the intestines, crisp whistle, soaked tofu whistle in the noodle bowl, add the hot bone broth, add red oil, monosodium glutamate, green onion and salt.
Preparation of cooked pork intestines 2.5 kg of fat intestines washed, remove the intestinal oil, cook for 20 minutes to half cooked over low heat, fish out and cut into small pieces of 3 cm long. Put the pork fat intestines into 4 kg of water, add 10 grams of peppercorns, star anise, 30 grams of salt, 50 grams of cooking wine and ginger, boil over high heat and simmer over low heat.
1.Wash the pork head 1.5 kg, cut into 3.5 cm square pieces, add 5 grams of salt, 10 grams of sweet wine and marinate for 10 minutes. 2. Put 250 grams of cooked lard in the pot, heat it on low heat, pour in the marinated pork head, fry on low heat until seven ripe, cool off the fire to remove the oil, and then fry until eight ripe, cook 15 grams of vinegar twice, until the pork head becomes dark red and crispy, remove from the heat, pour into the container.
Tofu whistle method Sour soup tofu (tofu with sour soup, the texture is older, you can use brine tofu instead) 1 kg cut into 4 cm cubes, add to 80% hot salad oil on medium-low heat and fry for 3 minutes until the skin is yellow and crispy. Take a small pot and put 700 grams of soup water, 10 grams of ginger and green onion, 5 grams of salt, 8 grams of tofu milk and tofu over low heat and cook for 10 minutes until flavorful.
Preparation of red oil 1.5 kg of refined rapeseed oil, 1.8 kg of whistle oil, 200 grams of cooked intestine oil (made from oil on the wall of raw intestines) mixed into the pot, burned until three ripe, under the ginger rice, garlic rice 20 grams, 30 grams of curd milk sautéed on a low heat to make incense, into the Huaxi paprika 500 grams over low heat to eight ripe, put 30 grams of curd milk juice to turn out the flavor, the end of the pot away from the fire, filter out the red oil. The remaining chili residue can be boiled with water and then removed from the heat, and then remove the red oil from the surface.
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