[sichuan Cuisine] Braised Pork Intestines

Name: [sichuan Cuisine] Braised Pork Intestines
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Fresh sausage; Both ends garlic; piece ginger; 5 Aniseed; 1/2 a hand Sanna; A handful Old buckle; A handful Fennel; Some Peanut oil; 1 spoon Soy sauce; About 30g crystal sugar; Some salt; a little Chicken Essence; 2-3 taels White vinegar; 2 shallot; 1 spoon Pixian Douban; 1 spoon Grain liquor; Some MSG

by Spring sister

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The stuffed intestines, whether it's braised in brown sauce, boiled in braised sauce, stewed in pea soup, or simply fried with green peppers, are all delicious. When I was a kid, it was a good bite. Put the soft waxy intestines into your mouth and chew a few mouthfuls. It is fragrant and aftertaste, I can't help but pull a few more mouthfuls of soft rice. 😁😁

Today I will share with you the recipe of braised pork intestines. Braised pork intestines are good for rice or toppings for noodles and noodles. They are all-matched, and they are delicious anyway. "

[sichuan Cuisine] Braised Pork Intestines

1. To remove the fat from the large intestine, wash the large intestine repeatedly with salt twice. After cleaning, rub it again with white vinegar to remove the peculiar smell of the large intestine, and then wash the large intestine with water for use. Boil a pot of boiling water, blanch the large intestine, rinse with water, and cut the large intestine into 2-3 cm sections for use.

[sichuan Cuisine] Braised Pork Intestines recipe

2. Cut ginger into slices or shreds of appropriate size. Peel the garlic, wash and set aside. Wash the green onions and cut into inch sections.

3. Wash the pot and heat it up, add an appropriate amount of peanut oil or rapeseed oil, and heat to 80% heat.

4. Put the sliced ginger in the frying pan first, then add a tablespoon of Pixian Douban, and fry the red oil. If you like the soup to be reddish and spicy, you can add more watercress as appropriate, but be careful not to be too salty, so as not to affect the subsequent seasoning.

5. Pour in the sliced fat intestines and stir fry continuously.

6. Stir the fat intestines for a while.

7. Add the original soy sauce (light soy sauce or extremely fresh) and dark soy sauce, add pepper, various spices, and garlic and stir-fry evenly. Then add an appropriate amount of water and a piece of rock sugar. The water is based on the freshly submerged fatty intestines. I was busy simmering a pot of pea soup when making fat intestines, and forgot to take the next few photos, forgive me!

8. Put the fatty intestines and the soup into the pressure cooker. After SAIC, press on medium heat for about 25 minutes and turn off the heat. After the air valve falls, uncover the lid, turn on a low heat, add salt according to the saltiness, add chicken essence, monosodium glutamate and green onions, and mix well.