Stewed pork intestines with green vegetables
By RuthieGreen
Ingredients: chicken essence
Recipe Recommendations
- pork intestines 800 grams
- green vegetables 200 grams
- flour a little
- onion a little
- Jiang appropriate amount
- salt a little
- chicken essence a little
- cooking wine appropriate amount
- medium spice
- burn
- half an hour
- senior
Steps for Stewed pork intestines with green vegetables
1
Rinse the fat intestines with water, place them in a container, and add appropriate amount of flour
2
Pour in the appropriate amount of cooking wine at the same time
3
Rub repeatedly with your hands to remove surface mucus and odors
4
Rinse it with clean water, turn over the fat sausage and treat it in the same way
5
Cut the fat sausage into small pieces
6
Add appropriate amount of water to the pan, pour the fat sausage into the pan and blanch it with water
7
Rinse the boiled fat intestines with clean water
8
Raise a pan of oil, saute scallion and ginger in the pan, add the fat sausage and stir until fragrant
9
Change the pressure cooker and add water to cover the fat intestines
10
Bring to a boil over high heat, and take the pressure cooker for 10-15 minutes
11
Pick up another pot and stir-fry the vegetables. Turn off the heat when they are ripe for five or six, and serve for later use
12
Raise a pan of oil and put a small amount of Pi County bean paste, stir-fry over low heat until fragrant, and add the cooked fat sausage
13
Add the freshly cooked sausage soup, add appropriate amount of water if it is not enough
14
Bring to a boil over high heat and then cook over low heat for a few minutes. Add the green vegetables and cook for 2 or 3 minutes.