Chaoshan brine, Chaoshan family, Chaoshan cuisine is delicious. Like brine fat intestines, the most common brine taste, in Chaoshan and even other parts of the country can also be eaten, although sometimes feel good taste, but most of the time always feel that the taste is a little worse, only to the Chaoshan area, you can eat authentic and authentic brine. Go to Chaoshan tourism do not eat brine, then you must go to the fake Chaoshan, Wei love to eat while traveling, the food in the tour will add more color to the trip! Chaoshan brine is often found in the festival of the gods, worship of ancestors, festivals or red and white celebrations, as well as ordinary eclipses and banquets. Chaoshan brine is delicious, but do you know the method of Chaoshan secret brine? Let the Chaoshan people I come to reveal it to you!
by Piglet Booklet
Pig intestine 2 pounds
Pig skin one piece
Eggs four
2 sticks of green onion
Ginger a small piece
One garlic
Small pepper/brine ingredients are custom-determined
1/2 tsp salt/brine stock
Fragrant leaves/brine material Four pieces
Star anise/brine material four
Cinnamon/brine ingredients in a small piece
Cumin/brine ingredient a little
Peppercorns /brine ingredients 1/2 tsp
Light soy sauce/brine ingredients 1 teaspoon
1 tsp of dark soy sauce/brine
3 rock sugar/brine ingredients
1/2 tsp cooking wine / brine
1: Wash and cut the shallots and peppers into sections, wash the ginger and pat loose with the back of a knife
2. Rinse the large intestine against the tap
3: Add a large spoonful of flour and a spoonful of vinegar to the basin and knead
4, turn over the inner surface to remove the dirt and oil tendons on the surface of the intestine (not clean will affect the taste of the back to be carefully cleaned), but the fat oil should not all go clean without fat oil intestines are not delicious ah)
5: Add another tablespoon of flour and a spoonful of vinegar and knead again, rinse with water.
6, the inner surface of the fat intestine is turned inside, that is, the natural state of the intestine, rinsed with water.
7, boiling water in the ginger slices and green onion water (by the way let the boss send some pork skin also cut fine by the way to the meat smell, pig skin is treasure, full of gum)
8: Boiling water in a rice cooker and cook for half an hour in the marinade and shallots, ginger and garlic.
9: Use the remaining heat in the rice cooker to simmer for 20 minutes to add flavor, pick up and cut into small pieces
10, delicious Chaoshan brine fat sausage
Washing fat intestines can be washed with flour, white wine, vinegar, salt, etc., and I prefer to use flour and vinegar to wash clean. If you are not using a rice cooker and using a soup pot to cook slowly, the fat intestines are cooked thoroughly and then soaked in the soup, and it is not easy to shrink when the brine is completely entered by the cold. If you feel that the modulation of brine material is troublesome. You can buy a universal brine package, remember to pay attention to the shelf life, try to buy a brine package to open and find that some of the materials inside have been moldy, so self-made more assured. Ginger (pat broken), garlic peeled whole grain under the slow simmering more flavor. Like the pepper flavor can be under the peppercorn grains, I am a southerner, not very fond of peppercorns, only some pepper powder hanging taste.
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