Stir-fried Fat Intestines
1.
Remove the fat intestines, put them in a basin and rub them with 2 grams of refined salt and white vinegar until the dirt on the intestines is cleaned. Add water to the wok, add the washed large intestines, add 20 grams of cooking wine and 3 grams of ginger slices. Boil until boiling, blanch and remove;
2.
Add green onion, 3 grams of ginger slices, star anise, cinnamon bark, white ko, grass fruit, 3 grams of Chinese pepper, 20 grams of cooking wine, 3 grams of salt, 4 grams of soy sauce, and water with monosodium glutamate. Bring to a boil over high heat and add water to it. Heat the later fat intestines over a low heat until cooked, remove and let cool and cut into 3 cm long diamond-shaped pieces for later use;
3.
Cut the fresh green and red peppers into hob pieces, cut the celery into sections, remove the garlic seeds and set aside;
4.
Put the wok on high heat, add peanut oil to 60% of the heat, add the remaining ginger slices and garlic seeds and fry until golden, add the cut fat intestines, turn to low heat and stir-fry, wait until the fat intestines are cooked until the skin is slightly curly yellow. Pot spare
5.
Leave the bottom oil in the wok, add the remaining pepper to fry until fragrant, then add the fresh green, red pepper, and celery segments and stir-fry, then pour in the fatty intestines previously contained and continue to stir-fry for a while, add the remaining cooking wine and refined salt Stir fry with soy sauce, sugar and chicken powder for a while, drizzle with sesame oil and serve on the plate, sprinkle with cooked sesame seeds.
Tips:
Features: not burnt or sticky, texture, crunchy, spicy, dry and crisp, deep red in color.
