A halogenated intestine
By VicentaLakin
It's a bit of a blouse, but it's a little bit of a mess when you wash it. It's better in the gut, it's a little bit like a pig's belly。
Recipe Recommendations
- Zhuchangtou art. 1
- Jiang few slices
- octagonal of 2
- cinnamon 1 tablet
- pepper appropriate amount
- geranyl few slices
- bittern juice 100ml
- dried chili several
- salt appropriate amount
- cornflour appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce 1 scoop
- cooking wine 1 scoop
- sesame oil 3 grams
Steps for A halogenated intestine

1
Materials in preparation diagrams. Piggy intestines, white vinegar, halogenated juice, halogenated ingredients
2
Take a big, clean bowl and put it in the big intestine, with proper powder, salt and vinegar, and then run it twice
3
The outside is cleaned and then cleaned, and as shown in the diagram, a portion of the excess oil is cut, but a portion is left to be boiled. The operation in step 2 is repeated three times thereafter. I'm gonna wash it and turn it outside
4
It's clean inside and out, and it smells good
5
Cold water boils clean intestines for two minutes with proper ginger chips, peppers and a spoonful of wine
6
The intestine that fell off the water washes it clean
7
Diagram of halogenated formulations: dry peppers, fragrances, peppers, eight horns, guacamole, ginger chips
8
THE FORMULATION IN STEP 7 IS INSERTED INTO THE HIGH PRESSURE PAN, WITH 100 ML HALOGEN JUICE, SUITABLE RAW, OLD, SALT, SOY SAUCE AND HALOGENATED WATER, WHICH IS PLACED IN THE INTESTINE WITH A PROPER AMOUNT OF CLEAN WATER OVER THE INTESTINE. THE UPPER CAP HEARS THE AIR AND TURNS ON THE FIRE FOR 15 MINUTES
9
It's a nice color。
10
Cut the intestines and slice them into pieces
11
It's on the plate. It's two intestinesA halogenated intestine Make Tips
1. Be sure to wash the intestines inside and out three times, so the cooked intestines have no unpleasant odor.
2. Add some dried chili peppers and ginger; the resulting flavor will be better with a hint of mild spiciness.