【homemade Stir-fry】fatted Intestines

Name: 【homemade Stir-fry】fatted Intestines
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A pig intestine; Some Green Red Pepper; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some Cooking Wine; Some salt; Some pepper; Some Aniseed; Some Cinnamon; Some Bay leaf

by Lily Yuer

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This dish was my favorite dish when I was a kid, and the recipe is different from today's. Remember that my uncle who is a cook cuts the stewed sausages into diamond-shaped pieces, and then puts a little oil in the pot, especially the bottom. My uncle does not use ordinary seasoning but also uses the hot pot bottom material, which seems to be a big red robe solid. That kind of seasoning. The fried taste is so delicious that I have been obsessed with the taste for so many years. I wanted to do this this time, but I never found such a solid hot pot base. It can only be done with home-made methods.
Food photography sometimes requires a lot of time. Basically, after 10 minutes, the beauty of a dish is completely lost when it is out of the pan, and it feels a little discolored when it is patted. "

【homemade Stir-fry】fatted Intestines

1. The large intestine is spare.

【homemade Stir-fry】fatted Intestines recipe

2. Put the intestines in the water, add a little salt and baking soda to clear the foam.

3. Turn the soaked large intestine over to wash away the fat on the intestinal wall.

4. The seasoning of the halogen is reserved.

5. Add water to the pot and put in the cleaned sausage and seasoning.

6. It is very hard when it starts to cook, and when it becomes soft again, it matures.

7. The auxiliary materials for cooking are reserved.

8. Cut green and red peppers into triangular pieces, finely chop green onion, ginger, and garlic into cubes.

9. Put a little base oil in the pot, add the chopped green onion, ginger and garlic when it is 60% hot.

10. Then add the fat intestines and stir fry.

11. Add green and red peppers and continue to stir fry for a while.

12. Add water starch and evenly hang the juice, then turn off the heat.

Tips:
Remarks:

1. This time I cooked a lot of soy sauce, and the color is not very attractive. When you cook it by yourself, you can put a little less light soy sauce to make it look good.

2. At the end of this dish, you must make a glutinous juice, this is the glutinous rice (bright oil and bright gorgon, smooth and plump). Zhan is a technique in which the processed raw materials are cooked through methods such as steaming, frying or sizing oil, and finally the juice is turned into a dish.