fried pig's large intestines

Fried large intestine method:

Raw materials for fried large intestine

Pig large intestine 500g, scallion 200g.

Seasoning for fried large intestine

Peanut oil, white soy sauce, refined salt, monosodium glutamate, cooking wine, starch, Chinese prickly ash, ginger, scallion, garlic, cinnamon, star anise.

Processing steps of fried large intestine:

(1) Wipe the pig's large intestine with alum, rinse it with clean water, put it into a boiling water pot and scald it thoroughly, then take it out, wash it with clean water, put it into a pot, add pepper, cinnamon, star anise, scallion, ginger, cooking wine and water for about eight minutes, then take it out and cut it into pieces for use; remove the old skin of scallion and cut it into pieces.

(2) Heat up the oil in the frying pan. First add ginger, scallion, garlic and pepper to stir fry until fragrant. Then add scallion and stir fry for several times. Add sausage, white soy sauce, cooking wine, broth and refined salt and stir fry until cooked. Add some monosodium glutamate and thicken it. Then put it out of the pan.

Characteristics of fried large intestine

Light color, large intestine soft rotten meat fragrance, no evil taste

Fried pig large intestine

synonym

Fried large intestine generally refers to fried pig large intestine

Fried pig large intestine is a famous traditional dish with rich flavor and color. Hakka food with a wide range of representative characteristics. Su Dongpo is very popular. It is said that when Su Dongpo first tasted this dish in Ganzhou, Jiangxi Province, on his way to demotion, he was fascinated by its unique flavor. After living in Huizhou, I never forget the special flavor of this dish. Every time I drink it, I always use fried large intestine with wine. When people see that it is so infatuated, they often use fried large intestine in exchange for its ink treasure. Some simply call this dish "fried Dongpo".

Characteristics of dishes

Fried pig large intestine is a famous traditional dish with rich flavor and color. Hakka food with a wide range of representative characteristics. Su Dongpo is very popular. It is said that when Su Dongpo first tasted this dish in Ganzhou, Jiangxi Province, on his way to demotion, he was fascinated by its unique flavor. After living in Huizhou, I never forget the special flavor of this dish. Every time I drink it, I always use fried large intestine with wine. When people see that it is so infatuated, they often use fried large intestine in exchange for its ink treasure. Some simply call this dish "fried Dongpo".

Dish name

Fried pig large intestine

Cuisine

Hakka cuisine in Cantonese cuisine

characteristic

This dish is gorgeous in color and spicy in taste.

raw material

Ingredients: 500g pig large intestine, 150g green pepper and red pepper, 50g water hair fungus. Seasoning: 1 green onion, 1 ginger, 3 garlic slices, 0.5 tbsp cooking wine, 0.5 tbsp soy sauce, 3 tbsp refined salt, 1 tbsp monosodium glutamate, 1 tbsp sesame oil, 3 tbsp starch, 1 tbsp peanut oil.

practice

First, wash and cook the large intestine until it's eight mature, then change it into triangular slices, and marinate with cooking wine and ginger. Cut agaric, green and red pepper into triangular slices, slice ginger, cut scallion into sections, and beat garlic into minced meat. 2. Add base oil, add onion and garlic, add green pepper, red pepper, agaric, refined salt and monosodium glutamate, and fry until done. 3. Add base oil to the pan, stir fry the large intestine of pig, add refined salt, soy sauce and cooking wine, then add the fried green and red pepper and Auricularia auricula, add sesame oil and thicken out of the pan.

nutritive value

It is rich in nutrition.

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