Chili pork intestines
By WilberKuphal
A very appetizing dish of Sichuan cuisine
Recipe Recommendations
- pig large intestine 500 grams
- dried chili appropriate amount
- pepper appropriate amount
- ginger slices a little
- garlic slices a little
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- medium spice
- cook
- an hour
- ordinary
Steps for Chili pork intestines
1
Put the fat sausage into a basin, pour flour and beer, and rub it back and forth until the dirt on the fat sausage is washed away.
2
Rinse the fat intestines quickly with running water.
3
Put enough water in the pan, put in the washed fat sausage, add cooking wine and ginger slices, boil until boiling, and remove.
4
Add enough water, ginger slices, and cooking wine to another pan, and put the fat intestines into the pan and cook until soft.
5
Remove, drain, let cool, and cut into small pieces.
6
Cut the dried peppers from the middle and cut them into two pieces, and slice the ginger and garlic.
7
Put a little oil in the pan on heat, heat until 60% heat, pour in the large intestine, add a little salt, turn to medium heat, and slowly stir-fry the water to dry.
8
Until the fat intestines are a little dry, drain the oil and set aside.
9
Leave the base oil in the pan and slowly bake the pepper and pepper sections over low heat until the aroma is fragrant, drained and drained.
10
Leave the base oil in the pan, add ginger slices and saute until fragrant.
11
Pour the stir-fried sausage, pepper, pepper, and garlic slices into the pan together.
12
Add salt, chicken essence, soy sauce, and sugar, and quickly stir well.
13
Stir fry until the peppers are dark red, turn off the heat, remove and serve on a plate.