Hot pork intestines
By RustyHuels
It's not easy to make the fat intestines, of course, I have to do my best to make this dish well. Do a little of everything. So you don't get tired of it.
Recipe Recommendations
- pork intestines 300 grams
- green pepper 200 grams
- vegetable oil 30 grams
- lard 20 grams
- Pi County Douban 10 grams
- white sugar appropriate amount
- kaempferol appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- clove appropriate amount
- doukou appropriate amount
- fennel appropriate amount
- Baikou appropriate amount
- Fructus amomi appropriate amount
- Radix aucklandiae appropriate amount
- grass fruit appropriate amount
- laojiang appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- white vinegar appropriate amount
- salty and fresh
- explosion
- three-quarters of an hour
- simple
Steps for Hot pork intestines
1
Clean the fat sausage first, put water in the pan, and add the beaten ginger.
2
Add spice to Shannai. octagonal. Cinnamon. Lilac. Cardamom. Fennel. Bai Kou. Amomum villosum. Muxiang. Put tsaoko into water to make white juice brine. Because the leaves were used up. It won't work this time.
3
Pour the cleaned fat sausage into boiling water. Add white vinegar and cook for about 30 minutes
4
Cut the Pi County watercress into fine pieces.
5
Friends who like spicy food can choose small green peppers. Friends who don't eat spicy food can choose big green peppers like mine. Cut the hob into irregular shapes.
6
Remove the marinated fat sausage and dry it in water. Cut it into a hob shape.
7
Put vegetable oil in the pan first and then add melted lard and a few grains of pepper.
8
Stir fry the fat sausage at 90% hot oil temperature to get the oil.
9
Then add finely chopped Pi County watercress and soy sauce.
10
1 teaspoon of sugar and a few drops of white vinegar.
11
Then add the green peppers and stir fry for a while.
12
Finally, add MSG to the pan.