Nine-turn Large Intestine
by Scarlett WH
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Add fatty intestines with salt and alkali to clean both inside and outside;
2. Remove the white lard film on the inside of the pork belly;
3. Clean the inside and outside with white vinegar for the last time;
4. Boil the cleaned fatty intestines in cold water, add green onion, ginger, star anise, cinnamon, dried chili, pepper, etc. and cook together;
5. Boil thoroughly, remove the water to control, and cut into 2.5 cm long sections;
6. 6. Heat the pan and add oil, when it is 70% hot, add the large intestine and fry it until golden red and remove it;
7. Leave a little oil, add a piece of rock sugar and fry the sugar color;
8. Pour the fat intestines after boiling the sugar into reddish brown;
9. Stir fry the fatty intestines, add the green onion, ginger and minced garlic, stir fry together;
10. Then cook in white wine, soy sauce, sugar, white vinegar, pour in the stock, boil and simmer on a low heat;
11. 11. When the soup is almost ready, add pepper, cinnamon powder, amomum and salt, and continue to simmer until the soup is thick;
12. Add half of the coriander and stir fry together, turn off the heat;
13. On a serving plate, sprinkle the remaining half of the coriander.
Tips:1. The fat intestines are washed in sets. Wash the inside and out several times with edible alkali, put them in the dish, and finally rub them with white vinegar to remove the mucus, and then rinse the inside and outside of the large intestine with water;
2. Put the cleaned fat intestines into a pot of cold water and heat slowly. When cooking the fat intestines, use a wide water heat. After boiling, use a low heat. When cooking, add green onion, ginger, pepper, dried chili and other anise to remove the fishy smell. ; After being cooked, remove and cut into sections, put in a frying pan and fry until golden brown and remove;
3. When sautéing in the pan, first fry the sugar color, then add the deep-fried sausages and stir fry. After coloring, add the chopped green onion, ginger and garlic. After the aroma comes out, cook the white wine, soy sauce, white vinegar and stock, and simmer slowly until the soup is cooked. Thicken, add half of the coriander, stir-fry out of the pan, and then sprinkle the other half of the coriander on top.
