Fried Enema
1.
Main ingredients.
2.
First prepare the red pigment, that is, beat the cut red bell peppers into a pulp with a food processor.
3.
Take its juice.
4.
Strain the whipped red pulp with a sieve.
5.
Put the star anise in it and bring to a boil, about 10 minutes.
6.
You can start to make garlic paste in the space between cooking the star anise.
7.
There are two ways to mash garlic. One is to use a food processor to add water and stir to form a slurry and add an appropriate amount of salt. Use the cooking machine to save trouble.
8.
Pour the whipped garlic paste into a bowl, add five times the cold water and appropriate amount of salt to the garlic paste to make the mixed garlic juice. Some people put some sesame oil in it. In fact, the authentic ones don't put sesame oil at all.
9.
Cook the star anise for 10 minutes and remove it. Pour the starch and flour mixture into a pot of seasoned boiling water while it's hot and stir. The speed must be fast.
10.
Stir well and turn off the heat to cool down. Take it out when the temperature drops to the point where your hands can bear it, and knead it well while it's hot.
11.
Then rub the noodles into a round strip. This process should be put into the pig intestine, because there is no pig intestine for sale, so it is avoided.
12.
Put the noodles in the iron pan and cover with plastic wrap.
13.
It can be steamed on medium heat for 30 minutes in the basket. You can also put the noodles directly in the drawer to steam.
14.
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15.
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16.
Let the steamed noodles cool, it is best to let them cool and put them in the refrigerator the next day.
17.
Heat up a frying pan, add some cooked lard and melt on low heat.
18.
Cut the steamed enema with a knife and roll blade, that is, cut into thin and thick slices.
19.
Then lower the pan and start frying. The pan should be tilted slightly, keeping the oil on one side and the oil less, so that you can switch the enema back and forth for frying and frying. Light frying does not work, you must fry while frying. I didn't dry the enema this time, so the cut was not smooth enough. If the enema is cooled thoroughly and cut neatly, it will not break easily.
20.
Fry the enema until the outside is crispy and ready to be served on the pan. Pour the garlic juice prepared in advance and serve it hot.
21.
Enema characteristics: pink color, tender on the outside, tender on the inside, crispy and tender, crispy, salty and spicy, unique in taste, oily but not greasy, very delicious.
