1. I bought 2 large intestine heads with good brine, and made 4 sections with one cut. For fear that it will not be clean, put cold water into the pot and boil for 5 minutes, then wash it with running water. Put all the ingredients except peanut oil into the basin and marinate for 10 minutes.
2.
Heat the pan into the oil, insert the chopsticks into the oil, and there will be small bubbles. The temperature of the oil is about 60-70 degrees. Put the large intestine into the pan, turn the fire to deep fry until it is colored, and remove it.
Tips: Deep-fried meat, fish and the like, the secret of not being oily, is that light soy sauce is added to the marinade. If you don’t believe it, try it yourself. Small fire, too much fire will definitely not work.
3.
As the oil temperature rises, the large intestine is re-fried in the pot. This step is to have the crispy skin, take it out in 1 minute.
The crust will be very hard after being fried for a long time, and the crust will not be crispy if it is lightly fried. Please adjust appropriately according to your material, oil temperature and other specific conditions.
4. Cut diagonally into the plate, the outside is charred and the inside is tender, and the taste is not inferior to the hotel.
5.
This plate of crispy large intestine, two braised large intestines cost a total of 60 yuan, and three people did not finish their meal. It was a satisfying meal. It was so enjoyable.
If you like this bite, try it yourself~~~
