Braised Pig Small Intestine

Name: Braised Pig Small Intestine
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 kg Pig small intestine; Some Soy sauce; Some Cooking Wine; 500ml beer; Some crystal sugar; Some salt; Some Garlic cloves; Some ginger; Some star anise; Some Dried chili; Some pepper; Some Tsaoko

by Wait for the flowers to bloom

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Looking at a pile of food, and then after careful cooking, is it a sense of accomplishment to transform the food? Today I bring you the braised pig small intestines, I hope you like them.
The pig small intestine is rich in nutrients, containing calcium, magnesium, thiamine, iron, riboflavin, manganese and other essential trace elements and minerals, but its cholesterol content is relatively high. People with high blood lipids and high cholesterol should not eat it. . "

Braised Pig Small Intestine

1. The spices are ready for use...

2. The pig small intestine is washed three or four times with salt, and the small intestine is turned over and washed with the help of chopsticks.

3. Make a pot of water, and blanch the pig small intestines in boiling water to remove any unpleasant smells.

4. Pick up the blanched pig small intestine, cut it into 10 cm sections with scissors, and rinse it off repeatedly.

5. Prepare a large pot, pour in water and bring to a boil, put in the pig small intestines and all the seasonings, boil on high heat and turn to medium to low heat for 1 hour.

6. Do not cover the pot during the cooking process to let the dirty smell evaporate.

7. After 1 hour, pick up the marinated pig small intestine, cut into sections and serve on a plate, drizzle with marinade and sprinkle with coriander, it is delicious and chewy.

8. Finished picture...

9. Finished picture

Tips:
Pork small intestine purchase tips and cooking skills
1: The color is milky white.
2: The intestine is thick with mucus, soft, and tough.
3: Choose one with a lighter peculiar smell.
4: The color of the small intestine is light green or gray-green, and it is relatively soft when it is pinched and has no toughness.
5: Adding a proper amount of beer when braising sausages can well remove the peculiar smell.