Fried large intestine with Hakka Chinese cabbage
The price of pork is so high that a small citizen like me really can't afford it anymore. However, the price of internal organs such as pig intestines, which are regarded as dirt in the eyes of some people, is still quite reasonable. Seven yuan per catty, and seven hundred and eighty pieces of pickled cabbage and red pepper are not more than ten yuan. It is considered a relatively affordable dish.
Recipe Recommendations
- pig large intestine 500 grams
- sauerkraut 200 grams
- red pepper one
- Jiang appropriate amount
- garlic appropriate amount
- cooking oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- white vinegar appropriate amount
- liquor appropriate amount
- sour and salty
- fried
- half an hour
- ordinary
Steps for Fried large intestine with Hakka Chinese cabbage
1
Slice ginger, red pepper, garlic.
2
Wash and slice the pickled cabbage.
3
Turn the large intestine over, add raw flour, white wine, and white vinegar, rub it repeatedly, and repeat it several times to clean it.
4
Add water, ginger slices, and white wine to the large intestine and press in a pressure cooker for 15 minutes.
5
The pressed large intestine cools slightly and then cut the oblique knife block for later use.
6
Heat the oil in the pan, add ginger slices and garlic and stir-fry until fragrant.
7
Lower the large intestine and stir fry, add a little soy sauce and salt to taste.
8
Push the large intestine to one side, add pickled cabbage and stir fry.
9
Stir fry sauerkraut until fragrant, add pepper powder to taste, add red pepper and stir fry until it is tender.