Pickled vegetables, ginger and onion, pig intestine
By VicentaLakin
Recipe Recommendations
- pig large intestine 1 payment
- pickles 1 Yuan
- Jiang 1 large piece
- onion art. 2
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
Steps for Pickled vegetables, ginger and onion, pig intestine
1
Wash the pig's large intestine with raw flour repeatedly, turn it upside down to remove the fat foam in the intestine, soak the pickles with clear water, wash them, and cut them. Cut the ginger and green onions for later use.
2
Put the clean pig's large intestine in boiling water and scalm it to remove the blood.
3
Cut the pig's large intestine into small pieces.
4
stir-fry pickles in white pan to dry (no need to add oil)
5
After boiling the pan over high heat, add a little ginger slices, add in the pig's large intestine and stir-fry for a while, force out the pig's large intestine, remove the pig's large intestine, and pour away the water in the pan.
6
Bring the pan to a boil over high heat, add a little peanut oil, add ginger, and saute the onions until fragrant.
7
Saute the ginger and spring onions until fragrant, return the pork intestines to the pan and stir fry for a while, add soy sauce, cooking wine, and chicken essence and remove from the pan.
8
Put the green onions and spread the pork intestines on top of the pickles.