Large intestine vermicelli soup
By WestonOlson
Autumn is hot and dry. This is a good soup for moistening the lungs and clearing dryness.
Recipe Recommendations
- pig large intestine 300 grams
- Green bean vermicelli 100 grams
- Xiaoyoufang 200 grams
- salt 10 grams
- Jiang 5 grams
- peppercorns a little
- edible oil a little
- Fresh spicy powder 5 grams
- qingshui 1500ml
Steps for Large intestine vermicelli soup
1
Wash the pig's large intestine and cut it into small intestine rings with scissors.
2
Soak mung bean vermicelli with boiling water until soft.
3
Chop the Beijing onions, slice the ginger, and wash the oil cubes.
4
Heat the pan, pour in a little cooking oil, wait until the oil is 70% hot, add the pepper and fry it until fragrant, then control the pepper, add the ginger slices cut with water and stir-fry the large intestine.
5
Add plum wine and add water to boil.
6
After boiling, add small oil and simmer over low heat for 5 minutes, add vermicelli and Beijing spring onion to boil.
7
Season with salt and fresh spicy powder before taking out of the pan, and a bowl of fragrant soup is ready.Large intestine vermicelli soup Make Tips
Autumn is hot and dry, so have a bowl of large intestine vermicelli soup to relieve dryness and moisten your lungs. Both Zanthoxylum bungeanum and plum wine have the effect of removing the fishy smell of the large intestine. Do not cover the lid during the soup process.