Bean curd with fat intestines

The method of bean curd with fat intestines:

Raw materials for making bean curd

Pig intestine head, tender bean flower, Pixian bean paste, pickled pepper, pepper, salt, soy sauce, monosodium glutamate, ginger, minced garlic, scallion, edible oil, scallion, cooking wine, water soybean powder

The processing steps of Feichang Douhua are as follows:

1. Wash the fat sausage head, boil water in the pot, add wine, ginger, scallion and fat sausage head, cook it, take out and cut into long strips for use.

2. Mince Pixian Douban and pickled pepper.

3. Add a little oil into the pan, stir fry the intestines, add pepper, ginger and scallion at the same time until they are dry and fragrant.

4. Heat the oil in the pot, add the bean paste, pickled pepper, stir fry the flavor and color, then add the soup to boil, remove the bean paste and pickled pepper residue, add the bean flower to taste, heat the fat sausage head until the sausage is soft and delicious, collect the juice, put it on the pot, and sprinkle the scallion flower on it. Note: when cooking sausage, one is to wash it clean and remove the smell of mutton, the other is to cook it rotten and not over heated. When frying, the water should be dried to make it fragrant. After removing the bean dregs, the finished dish will be cleaner. When cooking, it must be burnt to taste and taste thick.

Bean curd with fat intestines

Feichang Douhua is a well-known traditional snack, which belongs to Sichuan cuisine. It is red and white. Feichang is delicious, thick and mellow. It is smooth and tender, spicy but not dry, appetizing and refreshing. It is suitable for people with constipation and deficiency of Qi and blood.

essential information

Recipe name: bean curd with fat intestines

Sichuan cuisine

Type of Chinese cuisine

Basic characteristics

The red and white sauerkraut is delicious, thick and mellow. The sauerkraut is smooth and tender, spicy but not dry, appetizing and refreshing

Basic materials

Pig intestine head, tender bean flower, Pixian bean paste, pickled pepper, pepper, salt, soy sauce, monosodium glutamate, ginger, minced garlic, scallion, edible oil, scallion, cooking wine, water soybean powder

Production method

1. Wash the fat sausage head, boil water in the pot, add wine, ginger, scallion and fat sausage head, cook well, take out and cut into long strips for use.

2. Pixian Douban and pickled pepper are finely chopped.

3. Add a little oil in the pan, stir fry the sausage, add pepper, ginger and scallion to the pan until fragrant.

4. Heat the oil in the pot, add the bean paste, pickled pepper, stir fry the flavor and color, then add the soup to boil, remove the bean paste and pickled pepper residue, add the bean flower to taste, heat the fat sausage head until the sausage is soft and delicious, collect the juice, put it on the pot and put it on the plate, then sprinkle with chive flower. Note: when cooking sausage, one is to wash it clean and remove the smell of mutton, the other is to cook it rotten and not over heated. When frying, the water should be dried to make it fragrant. After removing the bean dregs, the finished dish will be cleaner. When cooking, it must be burnt to taste and taste thick.

Method 2

Cuisine and efficacy: Recipes for constipation and nourishing the body

Technology: stir fried bean curd with fat sausage

Main ingredient: 500g pig large intestine

Accessories: tofu (South) 100g

Seasoning: 30g vegetable oil, 5g soy sauce, 10g cooking wine, 10g Douban, 10g pickled pepper, 5g Zanthoxylum powder, 3G salt, 1g monosodium glutamate, 2G ginger, 2G garlic (white skin), 5g shallot, 5g scallion

The method of Feichang Douhua is as follows:

1. Finely chop ginger and garlic, and cut onion flowers for use;

2. Remove impurities and wash the sausage, put it into the pot, add proper amount of water, cooking wine, ginger, garlic and scallion, cook it, take it out to cool, and cut it into long strips for later use;

3. Pixian Douban and pickled pepper are chopped into fine mushrooms;

4. Heat the frying pan with oil, stir fry the sausage, add pepper powder, ginger powder, scallion, refined salt and monosodium glutamate, and stir fry until fragrant;

5. Heat the frying pan with oil, add in the bean paste and pickled pepper, stir fry the flavor, add in the soup and bring to a boil;

6. Remove the Douban and pickled pepper, put in the tender Douhua and feichangtou, cook until the feichangtou is soft and the juice is thick, then sprinkle with chopped chives

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