Snow gravy
By VicentaLakin
Snow pickles are full of intestines, and the night liners on the street have the highest food-flavored fried. Eat spicy pig intestines, drink cold night beer, it's called a sting! Snow or pickled mustard, which are good supplements, with strong, special intestines
Recipe Recommendations
- pig large intestine 500 grams
- potherb mustard 200 grams
- onion a small dish
- Chili and Chili Pepper 2 teaspoons
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- slightly spicy
- explosion
- half an hour
- ordinary
Steps for Snow gravy
1
First, fresh intestines are washed inside and outside, then salt and flour are taken for a few moments, extra intestine fat is torn off, and fresh water is to be used to wash them; wine, salt, ginger tablets are to be added to the boiler, boiling again, burning into the intestines for a few minutes, pouring out the water, extracting the intestines and washing them with water. Then, in the high-pressure pan, the water is just as empty as the intestines, two spoons of raw, one spoonful of soy sauce, one spoon of sugar, half a spoon of salt, three spoons of yellow wine, two large (eight cents), three to four leaves, and a fire of 15 to 18 minutes. Pull out the backup。
2
The pickled snowbreed is soaked in water for a few minutes that it removes some salty acid, drys the water, cuts the silk; boils the pig's intestines in circles; and sets up onions of ginger, rice and pepper and garlic。
3
The boiler heats in oil, and the onions of garlic and rice。
4
It's a fire. It's a snowflake. It's a boulder。
5
Turn off the pot and load the dishes。