Bean pudding pork intestines
Ingredients: douchi,beer,lactone tofu,chives,Pork Fat Sausage,cooking wine,onion,Jiang,garlic,broth,flour,pepper powder,pickled pepper
Recipe Recommendations
- Pork Fat Sausage appropriate amount
- lactone tofu appropriate amount
- beer appropriate amount
- flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pickled pepper appropriate amount
- chives appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- douchi appropriate amount
- cooking wine appropriate amount
- broth appropriate amount
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for Bean pudding pork intestines
1
Ingredients: pork fat sausage, lactone tofu Accessories: beer, flour seasoning: Zanthoxylum bungeanum powder, onion, ginger, pickled pepper, fermented bean, garlic, cooking wine, stock, chives
2
Add flour and beer to the fat sausage and wash it inside and outside to remove the fishy smell.
3
Rinse it repeatedly with clean water.
4
Put the pan on fire, add ginger slices and cooking wine to boil, add in the fat sausage and blanch, remove and drain.
5
Cut the processed fat sausage into strips with a knife; chop the fermented bean and ginger; cut the green onions into horseshoe shapes for later use.
6
Put a little oil on the pan and stir-fry the fat sausage. At the same time, add pepper powder, ginger, and onion.
7
Stir fry until it is dry and fragrant, take out the pan and set aside.
8
Heat oil in the pan, add watercress, pickle pepper, and stir-fry until fragrant.
9
Add the stock and bring to a boil. Remove the pickled pepper residue from the bean curd. (I will omit it when I fish out the dregs.)
10
Add the bean curd to taste, and add fat intestines.
11
Cook until the intestines are soft and delicious, collect the juice and place on a plate, sprinkle with chopped green onion and serve.