Nine intestines
By VicentaLakin
Recipe Recommendations
- pig large intestine 2 pieces
- cilantro 2 pieces
- pepper appropriate amount
- cinnamon powder appropriate amount
- Amomum villosum powder appropriate amount
- onion appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- sugar appropriate amount
- clear soup appropriate amount
- oil and salt appropriate amount
- ginger appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- senior
Steps for Nine intestines
1
Add intestines to saline and wash both sides of the interior
2
(b) Remove the white oil film inside the belly of the pig
3
One last time we'll clean it up with white vinegar
4
(b) To place clean fatty in cold water and to add ginger, eight horns, guacamole, dry peppers, peppers, etc.
5
(b) Cooking to extract the controlled dry moisture and cut to 2.5 cm long
6
6. The hot cooker is added to the oil, and when 70% of the heat is required, it is recovered when the intestine is blown to gold
7
Leave a little oil and add a piece of ice cream
8
When sugar is red and brown, the intestines are poured in
9
I'm not sure if I'm going to make it
10
(b) Cooking wine, sauce, sugar, vinegar, and pouring into soup, and boiling into the fire
11
11. Close to the receipt of cinnamon, cinnamon, saline and salt, continuing until the soup juice is thick
12
Put half of the cuisine paste on it and turn it off
13
And the last half of the pallets shall be soaked。Nine intestines Make Tips
1. Wash the pork intestines thoroughly by turning them inside out and scrubbing with edible soda several times. Place in a basin, scrub with white vinegar to remove mucus, and finally rinse inside and out with clean water.
2. Place the cleaned intestines in a pot of cold water and heat slowly. Use ample water. Once boiling, reduce to low heat and add aromatics like scallion, ginger, Sichuan peppercorns, and dried chili peppers to eliminate the gamey odor. Once cooked, remove, cut into segments, and deep-fry in oil until golden brown.
3. To stir-fry, first caramelize the sugar. Add the fried intestines and stir-fry. Once coated, add minced scallion, ginger, and garlic. Once fragrant, pour in white liquor, soy sauce, white vinegar, and stock. Simmer over low heat until the sauce thickens. Add half of the minced cilantro, stir-fry, then remove from the wok and sprinkle the remaining cilantro on top.