1. The raw material diagram is shown in the figure.
2. Cut the sharp pepper into sections diagonally and the large intestine into sections.
3. Soak red pepper and slice into shreds, garlic slices, and ginger slices.
4. Blanch the pig intestines and sprinkle some white wine when the water is boiling. Take out the cold water and dry it for later use.
5. Put oil in the pan, fry the garlic slices, ginger slices, chili and pickled peppers.
6. Add the large intestine and stir fry together to get the oil. When the large intestine is slightly yellow, discard the excess oil.
7. Put half a tablespoon of cooking wine, one tablespoon of pickled pepper water, one tablespoon of light soy sauce, one tablespoon of stock, one teaspoon of salt, one-third teaspoon of five-spice powder, stir well, simmer on medium-low heat until the soup is slightly dry.
8. Add the chili and stir-fry until it is broken, or the softness you like, the chili is also super delicious. I like to eat softer ones.
9. Put some sesame oil out of the pot to enhance the flavor. Indispensable.
Tips:Afterword:
1. If the fatty intestines are well-marinated, they must be blanched. But if you make it by yourself and marinate it yourself, don't want it fresh. I blanched the water today because it was kept in the refrigerator for two days. It is better to fry when blanched. You can also deodorize.
2. The proportion of the ingredients. Step 6 is very detailed. A teaspoon is a small spoon the size of a thumb lid in a seasoning box, and a soup spoon is what some people call a spoon, a small porcelain spoon for soup.
3. The large intestine needs to be tasted. When cooking raw, add some pepper and white wine. When frying, stir-fry for a longer time, and discard the fat inside. Dry large intestine is not greasy.
4. Because the internal organs of the large intestine have a strong flavour, stir fry with pickled peppers and chopped peppers, which will cover a lot and increase the fragrance. Onion stir-fry is also a good choice.
5. This dish uses pork intestines purchased from cold meat cabinets such as Yurun or Jinluo at the vegetable market. Relatively clean. Buy it raw, add star anise, cinnamon, bay leaves, and pepper, cook it, and use chopsticks to penetrate it easily. I will buy it next time and show it to everyone.
I bought a piece of intestines last weekend, and it was cooked. It was divided into two portions. This portion was cooked in the refrigerator. You can buy a good bitter, but it is more expensive and you can't guarantee the hygiene. Be sure to blanch the brine before cooking.
