Mellow, "fresh" Opens Your Stomach---bean Curd Intestines
1.
The garlic sprouts are washed, drained, and chopped. Mince pickled pepper, ginger and garlic for later use.
2.
Use flour and beer to scrub inside and outside the fat intestines to remove the smell of mutton.
3.
Rinse repeatedly with clean water.
4.
Put ginger slices and cooking wine on the pot and bring to a boil over high heat. Add the fatty sausage and cook for about 20 minutes. Remove and drain.
5.
Cut the processed fat intestine into small pieces with a knife.
6.
Boil the water in the pot and blanch the lactone tofu to remove the beany smell.
7.
Heat in a frying pan, sauté the chopped green onion and ginger, stir-fry the Xia Pixian bean paste and pickled peppers to create a fragrance.
8.
Pour an appropriate amount of broth and bring it to a boil.
9.
Lower lactone tofu and fatty intestines, turn to medium and low heat and cook until the intestines are soft and tasty.
10.
Add soy sauce, chili powder, pepper powder, and salt to taste.
11.
Thicken the gorgon with starch with water.
12.
Sprinkle garlic sprouts and minced garlic before cooking.
13.
Put it in a container and sprinkle with crushed peanuts before serving.
Tips:
1. Rubbing and washing pig intestines with flour and beer can effectively remove the taint, and beer makes the intestines more tender.
2. The cooking time of the fatty intestines should be mastered. The cooked intestines are not chewy, they are not cooked enough and can't be bitten. Basically, it is fully cooked if it can be pierced through with chopsticks.
