Name: Fat Intestine Bean Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Peas (dried); 300g Fat Intestine; 20g ginger; 30g very light blue; 10 capsules pepper; 25g Cooking oil; 25g Lard (refined); 15g Flour; 10g Refined salt; 5g Chicken Essence; 5g Chives

Fat Intestine Bean Soup

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

Bean soup rice in Chengdu, like tea shops, is a microcosm of Chengdu folk customs, especially in the 1940s and 1950s, and it was the favorite of working-class people.
In recent years, the bean soup rice has become popular again. It is cheap and delicious, and it is a simple lunch meal. Bean soup with rice is not good-looking, you look down at it at first glance, and you will know its beauty when you eat it. The sticky and soft rice and the salty soup make it a perfect match. And the bean soup with rice can be either meat or vegetarian, extravagant or simple: you can have a bowl of fat intestine bean soup, silver lung bean soup with refreshing bath kimchi, or a "luxury" one, plus a cold meat or pork It's cold chicken slices.
Now the bean soup in the bean soup and rice restaurant is the ordinary "rake pea soup": dry peas are soaked and boiled, pour them into the shao Kei and drip with dry water to serve as rake peas, and the rake peas are slightly fried with oil, mixed with water and boiled, add some Season with salt and sprinkle with chopped green onion.
As the exquisite Sichuan cuisine "Old Chengdu Mansion Cuisine", although it was also introduced from the street food to the Mansion, the production process was improved, and the peas were peeled, suspended in water, and fried, of course, better than normal. The bean soup is much more delicate and delicate.
Bean soup is made into bean paste first, and the bean soup made from bean paste is Laocheng bean soup.

Fat Intestine Bean Soup

1. Rinse the peeled dried peas, soak the swollen peas in boiling water for 4-6 hours, filter the water, pour into the pressure cooker, and mix with 1/2 pot of water

2. The pressure cooker is boiled on high heat. After SAIC, change to medium and low heat and suppress for about 20 minutes. Turn off the heat and naturally relieve the pressure. After standing for 1 hour, decanter the excess water and pour the decanted pea puree into a sand cloth (bag)

3. Lift the gauze (bag) to drip dry water, and what is left is the bean paste (if the pressing time is not enough, it does not matter if there is a small amount of bean paste, and it will be boiled later)

4. Wash the fatty intestines and put them in a pressure cooker. Add ginger slices (10g), white onion (15g), pepper, and some salt to make the fatty intestines taste SAIC and press it for 10 minutes. Turn off the heat and let the pressure naturally relieved.

5. Take out the soft cooked intestines and cut into small pieces

6. Pour edible oil into a non-stick pan, add bean paste and stir-fry slowly over medium heat until it starts to spit out oil, then set aside the bean paste

7. Heat the lard in a wok, add the remaining ginger slices, white onion and saute until fragrant, add a spoonful of flour, and fry the flour until slightly browned

8. Mix with boiling water and simmer for about 3 minutes. Use a strainer to remove the ginger spring onion and the flour lump.

9. Then add the fried bean paste and boil it for about 10 minutes until thick

10. Add the fatty sausages to a boil, beat the noodle soup, season with salt and chicken essence, pour it into a container, sprinkle with chopped green onion, and serve.

Tips:
1. It is the easiest to use peeled dried peas. If it is ordinary dried peas, use boiling water so that it is easy to peel;
2. Adding an appropriate amount of alkali when cooking peas can make the bean paste easier to get out of the sand, and the amount of alkali should be slightly alkaline after being dissolved in water;
3. After the bean soup is boiled, adding the fat intestine is the fat intestine bean soup, and the pig lung is the silver lung bean soup. The current practice is to add ribs, chicken nuggets and the like.