Braised Intestines
1.
Rinse one end of the large intestine against the faucet three or four times, turn out the inner surface and wash three or four times to remove the dirt and greasy tendons on the surface of the intestines. I retained some greasy tendons to increase the taste. Then add a tablespoon of flour, knead and wash, rinse with water, add appropriate amount of rice wine and vinegar to soak for half an hour. Wash the fat intestine again, filter the water, and turn the inner surface of the fat intestine inside, which is the natural state of the intestine.
2.
Prepare the seasoning, there is no old brine, you can use all ready-made brine
3.
In order to increase the taste, besides adding the ready-made marinade, I also added some spices
4.
Boil water in a pot, and scald the fat intestines for a few minutes to pick up. Change the water in the pot and bring it to a boil. Put the fatty intestines in, add ginger and other spices and brine. I also add the marinade that I used last time, and add two tablespoons of salt.
5.
Brine for 1 and a half hours, turn off the heat. When the soup becomes completely cold, the fatty intestines can be picked up and cut into sections for serving. It can be eaten directly with cold dressing according to your preference, or it can be used as simmered noodles for fat intestine noodles, fat intestine powder and so on. The large intestine, which was still smelly at the beginning, turned gorgeously after these few processes, and turned into a fragrant and delicious food. Heavily tasted foodies, come and pick it up!
Tips:
1. To clean the fatty intestines, you can use flour, vegetable oil, vinegar, salt, etc. to clean it. I prefer to use flour and vinegar to clean it.
2. For marinating, use a low fire to slowly cook, the fat intestines are cooked thoroughly and then soaked in the soup. When it is cold, the taste can be completely absorbed and not easy to shrink.
