I'm a fat intestine
By VicentaLakin
It's one of my favorites when I was a kid. It's different than today. Remember that the cooker's uncle cut the halogenated intestines into a stubble, and then put a little oil in the pot, especially down there. He didn't use a common saucer and used a kerosene base, like a red robe solid. Don't mention how good it tastes so much that it's been in my mind for years, and this time I wanted to do it, but I never found this solid pan. It can only be done as usual. Filming food sometimes takes a lot of time, and basically one dish loses all of its beauty when it comes to cooking in 10 minutes。
Recipe Recommendations
- pig large intestine a
- green and red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
Steps for I'm a fat intestine
1
Piggy intestines。
2
Put the intestines in the water with a little salt and little soda to clear the bulge。
3
Turn over the bloated intestines and wash the fat off the intestines。
4
The halogens are very fresh。
5
Water is added to the pot to wash clean intestines and to prepare。
6
When you start cooking, it's very hard and mature when you get soft again。
7
Scorch's backup。
8
Cream pepper cut the triangles, onions cut the crumbs, very cut into a diamond。
9
Put a little bottom oil in the pot, and when it's 60% hot, put it on the onions。
10
And then it goes down to the intestines。
11
Put it in the champer and keep it going。
12
Put it in starch, and you can shut down the fire when the juice is even。I'm a fat intestine Make Tips
Notes:
1. I added a bit too much soy sauce this time, so the color doesn't look very appealing. When cooking it yourself, you can use slightly less light soy sauce to ensure the color looks better.
2. You must thicken the sauce with starch at the end for this dish; this is the essence of "Liu" (bright oil and glossy sauce, smooth and full). "Liu" is a cooking technique where processed ingredients are prepared by methods such as steaming, boiling, frying, or slippery-frying after coating, and finally finished with a starch sauce.