Enema is a unique flavor snack in Beijing. The sausage emphasizes frying from pig intestine. Therefore, authentic fried enemas always smell a special taste of pig intestine. However, nowadays, people rarely use pig intestine oil to fry enemas. In order to get closer to the original taste, I added a little bit of lard. When frying the enema, you must first slice the shaped enema and fry it in a baking pan until both sides bubble and become crisp. Take it out and pour it with the mixed brine and garlic juice while it is hot. Eat.
I bought this enema in the supermarket. I steamed it myself before, but I didn't leave a picture. I will definitely make up for it when I have time.
Old Beijing fried enema
Recipe Recommendations
- enema a
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Old Beijing fried enema
1
Give an enema.
2
Fat oil and garlic.
3
Cut the enema into thin slices on both sides and thick in the middle.
4
Place the baking pan obliquely on the fire, place the fat slices on the high part so that the fat oil can flow down, and put peanut oil on the low part.
5
Add the cut enema slices and fry until both sides bubble and crispy.
6
Move the fried enema to the top of the baking pan to dry the oil [This is my tip].
7
Mix garlic paste with garlic juice, salt, and cold boiled water. Pour the mixed garlic juice on the fried enema and taste it.