Red intestines
By VicentaLakin
It's good for fat intestines, whether it's red fever, halogenated, soybean soup, or simple pastry with green pepper. I was good when I was a kid, and I put it in my mouth, chewed it up, smelled it up, and smelled it back. What you're sharing today is the practice of red-burned intestines. Red-burned intestines are good for rice, for a noodle line, for food。
Recipe Recommendations
- Fresh pork intestines 5 pounds
- garlic two
- Jiang a
- aniseed of 5
- Sanna half a
- Laokou a small handful
- cumin a small handful
- peanut oil appropriate amount
- soy sauce a spoonful
- soy sauce a spoonful
- rock sugar 约30 grams
- salt appropriate amount
- chicken essence a little
- white vinegar 2-3 two
- onion two
- Pi County Douban a spoonful
- grain spirit a spoonful
- MSG appropriate amount
- medium spice
- burn
- an hour
- ordinary
Steps for Red intestines
1
The fat on the intestines is removed, the intestines are washed twice in salt, cleaned up again and again in white vinegar, the intestines are removed and the intestines are cleaned with fresh water. A pot of water shall be boiled, and the intestines shall be squished, then washed with fresh water, and the intestines shall be cut into parts of two to three centimetres。
2
Ginger cut the right size of a piece or silk. Garlic go to the skin and wash it for use. Onion wash, cut。
3
Poilers are washed clean, heated, and then put in an appropriate amount of peanut oil or vegetableseed oil, so that 80% of the heat is burned。
4
Put it in the gingerbread pot, then add a spoonful of soybean petals and make red oil. If you like a little hot soup, you can put more bean petals, just so you don't get too salty, so you don't get to the back。
5
Falling into the good entrails and turning over。
6
Turn the intestines over for a while。
7
Add the original sauce oil (smoking, fresh smell) and the old ones, with peppers and all kinds of spices and garlic. Add a proper amount of water and a piece of ice sugar. Water is based on fresh intestines. I've been busy cooking a pot of pea soup, and I forgot to take a couple of pictures back there
8
Put the intestine with soup in the high-pressure pan, and when it comes to steam, the fire will be on fire for about 25 minutes. When the valve drops, the cover is lifted, the fire is opened, salted according to blandness, and the fragrance of the chicken and the onions are put in place, so that they can be even。
9
The finished product。
10
Done