stir-fried large intestine with pickled cabbage
Stir-fried intestines with pickled cabbage is a Hakka dish in Guangdong. My mother-in-law is a Hakka dish. The stir-fried dish is very high-level and open-minded. I learned the skills of making this dish from her and tried it out. It was okay. Although he is not as good as others, he should be able to pass, hehe. The key to making this dish is the control of the heat. If the heat is not enough, the large intestine will not be cooked. If the heat is too high, you will have to exercise your teeth and facial muscles. The taste of pickled cabbage really matches the large intestine, and it is appetizing. It can be served with rice and wine. It is a good dish.
Recipe Recommendations
- pig large intestine 500 grams
- sauerkraut 150 grams
- Jiang appropriate amount
- pepper appropriate amount
- salt appropriate amount
- garlic appropriate amount
- sour and salty
- explosion
- ten minutes
- ordinary
Steps for stir-fried large intestine with pickled cabbage
1
Wash the large intestine repeatedly with salt, raw flour or edible alkali.
2
Soak the pickled cabbage in water, then cut into 0.5 cm sections and wring dry.
3
Bring water to a boil and blanch the large intestine.
4
Cut the blanched large intestine into sections.
5
Remove the oil pan, saute the ginger and garlic until fragrant, add the large intestine and saute for a while.
6
Stir in rice wine along the edge of the pan, add sauerkraut and stir-fry well.
7
Add salt, season with pepper and serve.
8
Tasty, salty and sour stir-fried large intestine with pickled cabbage.