Halogen
By VicentaLakin
Fertilizer is a food that many people like to eat, which is often made of halogen, burning, fried, steam, etc. But cleaning fattests is a problem, and it's a lot of people who can't easily try. I'm here today to make a halogenated intestine, a rich, colorful, absolutely delicious meal
Recipe Recommendations
- pork intestines 3 pounds
- Home Stewed Seasoning appropriate amount
- Pepper, appropriate amount
- fennel appropriate amount
- Lao Jiang, appropriate amount
- dried peppers, appropriate amount
- octagonal appropriate amount
- cloves, appropriate amount
- Caoguo, etc. appropriate amount
- Sannai, appropriate amount
- cinnamon appropriate amount
- slightly spicy
- halogen
- several hours
- ordinary
Steps for Halogen
1
I've kept a portion of the gallows in order to increase my taste. A large spoon of flour is then washed, water is washed clean and a proper amount of wine and vinegar is immersed for half an hour. Re-clean the intestines, dry the water, roll the inside of the intestines, which is the natural state of the intestines。
2
Get the sauce ready, no old halogen, all available
3
In order to improve the taste, I added some spices to the ready-made halogen
4
It's burning water in the pot. It's burning the intestines for a few minutes. I'll put the last halogen in it, and I'll add two spoons of salt。
5
A half an hour and a half. When the soup is completely cold, the intestines can be picked up and the plate cut. It is possible to eat directly on the basis of preferences or to make obituary noodles, obituary powder, etc. It starts with stinking big intestines, turning around after all these processes, turning into delicious, delicious foodsHalogen Make Tips
1. You can wash fat sausages with flour, vegetable oil, vinegar, salt, etc. I prefer using flour and vinegar to wash them cleanly.
2. Marinating should be cooked slowly over low heat. The fat sausage should be cooked well and then soaked in the soup. When it is cooled, it can be taken out to make the taste fully enter and not easy to shrink.
2. Marinating should be cooked slowly over low heat. The fat sausage should be cooked well and then soaked in the soup. When it is cooled, it can be taken out to make the taste fully enter and not easy to shrink.