stir-fried large intestine with pickled cabbage
I am a layman and like unfashionable ingredients such as the large intestine. Last night, I drooled and asked my husband how I like this thing. My husband replied that he learned it from me. That's right. He who is close to the red is red. There is a husband who likes to eat large intestine, and there is a wife who likes to eat large intestine. Fortunately, they are still similar to each other.
Recipe Recommendations
- sauerkraut appropriate amount
- Escherichia appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- stewed bun appropriate amount
- soy sauce appropriate amount
- hot and sour
- fried
- several hours
- ordinary
Steps for stir-fried large intestine with pickled cabbage
1
Dip the large intestine with flour and wash it repeatedly. Use soy sauce, soy sauce, and stewed buns with water to boil into brine, add large intestine, and marinate for 2 hours.
2
Cut the marinated large intestine into triangular shapes.
3
Soak Chaoshan pickled cabbage for 4 hours.
4
Cut the pickled cabbage into triangles.
5
Cut green and red peppers into triangles.
6
Cut the garlic into slices.
7
Heat the oil in the pan and saute the garlic slices until fragrant.
8
Add sauerkraut and stir fry until soft.
9
Add green and red peppers and stir fry until done.
10
Add the large intestine, cook the cooking wine, soy sauce, stir fry, add salt and monosodium glutamate, stir fry.stir-fried large intestine with pickled cabbage Make Tips
The finished Chaoshan pickled cabbage sold is generally salty, so you can try the taste first after soaking it.