Private Kitchen "dried and Fried Fat Intestines"

Name: Private Kitchen "dried and Fried Fat Intestines"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pig intestines; 60g Red Bell Pepper; 60g green pepper; 20g Minced garlic; 10g ginger; 15g Green onion; 15g Coriander segment; Some White pepper; 10g Rice wine; 10g Balsamic vinegar; 10g Soy sauce; 5g Sugar; 1g MSG; 1g salt; 2g sesame oil; Some Cooking oil

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The oil content of pig intestine is about 60%, and there is an unpleasant organ smell. In fact, it tastes very fragrant. Beijing’s fried liver, Shandong’s Jiu Zhuan large intestines and Jiao Liu fatty intestines are all very good, and the taste is very delicious!
People are afraid of high cholesterol content in pig offal. Actually, that is not necessary! Eating once a week does not affect your health, as long as you don’t eat it often, it’s okay. Cholesterol is the main substance for human cell regeneration. It doesn’t matter if you eat it. I eat fried liver every week, and I don’t see where the cholesterol is high. Those friends who never eat the internal organs, cholesterol is really good. Ha ha!
The traditional method of scorching the fatty intestines is to cook the pig intestines first, then coat them with starch and fry them, and then cook them with the blended gorgon sauce. The taste is very fragrant. I originally wanted to make scorched fat sausage, but it was wrapped in fatty oil. It tasted very fragrant, but it was not good to eat fatty oil. Therefore, I deliberately improved it and made a dish called "dried fried fat intestines" by dry frying. This method consumes 70% of the fat in the fat intestines. It tastes crispy, just like fried oil residue. , Together with garlic vinegar modulation, the taste is also very good. The specific method is as follows;"

Private Kitchen "dried and Fried Fat Intestines"

1. 300 grams of pig intestines, 60 grams of red sweet peppers, 60 grams of green peppers, 15 grams of coriander, 20 grams of minced garlic, 10 grams of minced ginger, 15 grams of shredded green onions, a little white pepper, 10 grams of rice wine, 10 grams of balsamic vinegar, 10 grams of soy sauce G, 5 g sugar, 1 g monosodium glutamate, 1 g salt, 2 g sesame oil, a little cooking oil;
Ingredients for cleaning up fatty intestines; 20 grams of salt, 25 grams of rice vinegar, 10 grams of pepper, 20 grams of green onions, and 20 grams of ginger slices.

Private Kitchen "dried and Fried Fat Intestines" recipe

2. First cut the red and green peppers into diamond-shaped pieces, cut coriander stalks into sections, mince ginger, shred green onions, and mince garlic for later use.

3. Blend a bowl of gorgon; mix minced garlic, white pepper, monosodium glutamate, and rice wine in the bowl, then add soy sauce, balsamic vinegar, sugar, and sesame oil, mix well with a small amount of water and starch for later use.

4. Clean the pig intestines; sprinkle an appropriate amount of salt into the pig intestines and repeatedly grasp them, and then wash them, repeat three times in total.

5. Then pour in rice vinegar and clean it by scratching it several times by hand.

6. Boil the water, add the green onion and ginger, add the fat intestines, pour the rice wine and pepper water into the pot, and cook for 20-30 minutes on low heat.

7. Cut the cold fat intestine into sections with an oblique knife.

8. Pour a little oil in the pot to moisturize the bottom of the pot, then add the fat intestines and fry slowly over medium heat. Stir out the oil in the fat intestines. When the fat intestines become very light and feel burnt and crispy, then turn the pot All the excess oil in the oil is decanted.

9. After decanting the oil, add the minced garlic and half of the green onion and stir fry.

10. Then add the red and green peppers and stir well.

11. After stir-frying, cook the gorgon juice.

12. After the gorgon juice is gelatinized, add the coriander and the other half of the green onion.

13. Stir the high heat quickly and evenly, then the code plate can be out of the pot.

Tips:
The characteristics of this dish: golden red color, rich garlic flavor, crispy fatty intestines, salty fresh and slightly sour.

Tips;

1. The fatty intestines should be cleaned repeatedly with salt and vinegar to remove the smell of the fatty intestines.

2. When frying the fatty intestines again, fry them until they are burnt and crispy, and then decanter the excess fat. After the finished product, it will taste burnt and crispy.

3. Finally, when cooking the gorgon juice, stir fry quickly with a strong fire, so that the burnt fat intestines will not feel weak, and it can be kept crisp for a long time.

This private dish "Dried and Fried Fatty Intestines" of the big stir-fry spoon is ready. It tastes savory, sweet and sour, rich in garlic, and very fragrant, for your reference!