Crispy Large Intestine
1.
As shown in the figure, a piece of 750 grams of pig intestine can be cut into three sections. Rinse two or three times with washing water and put it into a large bowl, add appropriate amount of salt, cornstarch and white vinegar, and knead the inside and outside for three times until the large intestine has no peculiar smell, and finally rinse with clean water.
2.
Put the washed large intestine into the pot, add appropriate amount of pepper and ginger slices, blanch the cooking wine for one minute, pick up and set aside
3.
Prepare the ingredients in the picture, bay leaves, star anise, cinnamon, cloves, dried chilies
4.
Put the blanched large intestine and the ingredients in step 3 into the pressure cooker, add an appropriate amount of clear water, cover and boil, turn to low heat and press for ten minutes
5.
Boiled pig intestines to remove the dry water
6.
A pack of seasonings and flavors (available on Taobao.com). This is used to marinate deep-fried ingredients or fried rice. It tastes very good.
7.
Cut the large intestine into small pieces and put it in a large bowl, add salt, light soy sauce, chicken powder, and condiments to marinate for 30 minutes to taste. No condiments can be replaced with other spices
8.
Add an egg yolk to the marinated large intestine, then add some flour and grab it by hand
9.
Heat oil in the pot and fry the pig intestines until the skin is slightly shaped
10.
Take it out and let it stand for a while, continue to heat the oil in the pot and put it in the pig intestines again for re-frying
11.
Finished picture, really achieve crispy effect
Tips:
1. When cleaning the large intestine, be sure to rub the inside and outside three times until there is no peculiar smell
2. Add appropriate amount of light soy sauce when marinating the large intestine, which can increase the flavor and color
3. After marinating, add appropriate amount of flour, and try to make it evenly so that each piece of large intestine is covered with a layer of batter, so that the fried product looks better
4. The first frying of the large intestine only needs a setting time and should not be too long. The oil must be hot enough for the re-frying, which is a key to ensuring the crispy skin.
