Braised Fatty Intestines with Smelly Dried Seeds of Tempeh

Braised Fatty Intestines with Smelly Dried Seeds of Tempeh

1. Wash the stinky dried seeds and cut into four squares. Cut the marinated pig intestine into sections, cut the red pepper with a rolling blade, and prepare the tempeh sauce.

2. Soak a little black fungus and cut into pieces.

3. Heat a little oil in a nonstick pan,

4. Pour the smelly dried seeds.

5. Fry the smelly dried seeds on medium heat until both sides turn yellow and slightly burnt (don't fry for a long time, otherwise the dried seeds will taste old). Add a little salt and stir-fry evenly to make the dried seeds taste in advance.

6. Pick up the dried seeds and set aside, then pour a little oil into the pot (the fatty intestines have oil, so don't pour too much oil).

7. Pour the fatty intestines and stir fry over medium-high heat.

8. Pour in black fungus and stir fry.

9. Pour in the fried dried seeds and stir fry a little.

10. Pour in a little light soy sauce.

11. Use chopsticks to pick an appropriate amount of black bean sauce into the pot.

12. Stir fry a little, pour in a little vinegar.

13. Pour in the red pepper flakes and quickly stir-fry out of the pan.

14. Finished product

15. Finished product

16. Finished product

Tips:

The fatty intestines are marinated, and they are already delicious and salty. The dried seeds are also salted when they are fried. Finally, when all the ingredients are mixed, no additional salt is added. A small amount of light soy sauce can increase the saltiness and taste.

Stir fry the dried seeds lightly to prevent the dried seeds from being broken.