Braised pork intestines with pickled cabbage
This is a dish that men cannot resist. It is made of Sichuan cuisine. The sourness of pickled cabbage completely highlights the aroma of fat intestines. The steps are detailed and simple, and you can understand at a glance!
Recipe Recommendations
- pig large intestine appropriate amount
- sauerkraut appropriate amount
- pepper appropriate amount
- chili appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- chicken essence appropriate amount
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for Braised pork intestines with pickled cabbage
1
The raw material diagram is as shown in the figure.
2
Wash the pig's large intestine repeatedly with salt and wash it.
3
Boil the pig's intestines and pepper star anise dried peppers together, add 1 tablespoon of white wine without covering the lid, and continue to cook for 20-30 minutes.
4
Remove and cut into sections, shred cabbage, slice red pepper, slice ginger, and slice garlic.
5
Put oil in the pan and stir-fry the fat sausage until slightly yellow and dry.
6
Add dried garlic, chili and ginger slices and stir-fry until fragrant. Add the pickled cabbage and stir well.
7
Add water to drown the ingredients, add 1 tablespoon of soy sauce and 1/2 teaspoon of salt, bring to a boil over high heat, and simmer for 20- 30 minutes on low heat.
8
Collect the juice over high heat, add red peppers and stir-fry until raw, add 1/3 teaspoon of chicken essence and serveBraised pork intestines with pickled cabbage Make Tips
This dish doesn't last long. You can buy fat sausages one at a time, follow steps 2 and 3 when you come back, cook them, cut them into sections, place them in the refrigerator for freezing, and take them out when you eat.