Mother's Multi-course Version of Dry Pot Fat Intestines
1.
Wash the fatty intestines and put them in the old brine for recording, about 25 minutes
2.
Record it and store it for backup
3.
Prepare side dishes and seasonings. Green pepper slices, red pepper slices, lettuce larger segments, onion slices, lifting slices, garlic slices
4.
Put a small amount of oil in the pot, add the marinated fatty intestines and stir to get the oil
5.
Stir dry until the fat intestines are relatively dry, set aside for later use
6.
Put a small amount of oil in the pot, add green peppers and fry for a while, stir-fry the water in the green peppers and set aside
7.
Heat the pan with cold oil, add more rapeseed oil than stir-fry. When the oil is cooked, turn off the heat and wait for the oil temperature to drop slightly, then add Pixian bean paste, tempeh, ginger, garlic slices and stir fry until fragrant.
8.
Stir-fry the red oil and add the green onions to fry until fragrant
9.
Add the processed fatty intestines, stir-fry evenly, add lettuce and stir-fry for 2min
10.
Add bell pepper and continue to stir fry
11.
Add the green peppers that have been fried before and stir fry evenly
12.
Add onion and celery, stir fry, stir evenly, add appropriate amount of light soy sauce and salt, and sprinkle with coriander.
Tips:
1. The fatty intestines must be washed clean, and repeatedly add flour and cooking wine for cleaning
2. Fatty intestines such as brine are recorded to remove the flavor and fragrance
3. Pay attention to the order of the side dishes, put the ones that are easy to cook later
4. It will be more delicious if you sprinkle a little bit of cooked sesame after it is out of the pan.
