Dry-pot intestines
By VicentaLakin
Recipe Recommendations
- pork intestines 1 kg
- potatoes two
- purple Onion half a
- garlic two
- coriander plurality of
- green onions half a piece of
- Jiang Four or five tablets
- cooking wine two spoonfuls
- soy sauce two spoonfuls
- soy sauce a spoonful
- vinegar a spoonful
- slightly spicy
- fried
- an hour
- ordinary
Steps for Dry-pot intestines
1
I'm going to have to turn over and wash them, wash them twice with flour, wash them twice with salt, wash them again with wine and vinegar, wash them all. I'm going to do it with water。
2
Why do you cut potatoes like this? One is because there's a match, and the other is because I don't like potatoes. It's more appetiteful。
3
Three peppers, a few roots, all cut together
4
All the sauce, the wine, the old, the raw, the vinegar
5
Let's start with the potatoes. About two or three minutes
6
Hot pans, all the ingredients, with a spoonful of sugar, and fragrance
7
Put the intestines in the sauce and pour them into the pre-set juice
8
The fattest intestines are evenly colored, and then the potatoes are added
9
Pour a spoon of open water with proper salt
10
When the potatoes are ripe, join the onions and turn them on for a minute
11
The fragrance is absolutely as good as the dry-cooked intestines in a hotel chef。Dry-pot intestines Make Tips
Hangzhou pepper is slightly spicy to adjust the color, and Chaotian pepper adjusts the spicy taste. Fat sausage needs to be added as much seasoning as possible to cover the strange taste of the fat sausage itself.