1. First of all, we prepare a set of fresh fat intestines, that is, the large intestine of a pig, which is a complete set of fat intestines, and then select the smooth section of the intestines, which is relatively smooth and cut with scissors. Students who are troublesome can also choose
2. Everyone has always asked which side of the large intestine is in contact with the feces. In fact, the smooth side of the large intestine is in contact with the pig’s feces, because the stall owner usually turns the side with the feces over and cleans the stall owner when cleaning the fatty intestines. The purpose of this step is to have a better appearance, so the lard side will be hidden inside
3. The next step is to start processing. First, add an appropriate amount of water to scrub the smooth side several times.
4. Then use scissors to cut the fat intestines and tear off the excess fat inside. Students who like a stronger taste can also keep some appropriately.
5. Next, continue to wash the basin and add 1 small handful of edible salt
6. Then add an appropriate amount of white vinegar and wash for 10 minutes. The purpose of this step is to remove the peculiar smell of the fatty intestines.
7. After 10 minutes, add an appropriate amount of water to clean it
8. Then cut the fatty intestines into small sections and squeeze the water for later use
9. After squeezing the water, add an appropriate amount of light soy sauce and stir evenly. The purpose of adding light soy sauce is to taste in advance.
10. Then add 1 large handful of dry starch and mix well
11. The next step is to prepare auxiliary materials. Prepare 1 small piece of ginger and a few garlic, cut into small pieces for later use
12. Prepare a few shallots and cut into small pieces for later use
13. Prepare an appropriate amount of dried chili and cut into small sections for later use
14. Finally, prepare an appropriate amount of peanuts and sesame seeds.
15. The next step is to start the production. First, we heat the pan and heat the pan and then add wide oil
16. After the oil is heated to 60% hot, the prepared sausages will be fried into the pot in turn until the shape is set
17. Fried intestines until the shape is finalized, remove them for use
18. Then increase the oil temperature to 70% hot, and then re-fry the fatty intestines until they are golden and crispy, then remove them for use.
19. Then pour out the hot oil and add a little hot oil to the frying pan.
20. Then add an appropriate amount of green pepper to the pan, then put the prepared ginger and garlic granules into the pan and sauté
21. After the ingredients are saute, add the fried sausage and stir fry a few times
22. After stirring for a few times, add the prepared dried chili and put it in the pan, then pour a little scallion oil on the side of the pan and stir-fry for 1 minute. The purpose of this step is to stir-fry the dried chili until it tastes spicy.
23. After 1 minute, add peanuts and sesame seeds and start to season
24. Add the right amount of chicken essence to the pot, add a little sugar and then add a little sesame oil and stir fry a few times
25. Finally, add the shallots and stir-fry well before serving
26. A spicy and appetizing dried sausage is finished
Tips:【Summary of the technique of dry-stir-fried fatty intestines】
1. Fatty intestines are best to choose the position of the intestine head, so that the cooked dishes are more fragrant and tasteful
2. Fatty intestines need to be seasoned with light soy sauce in advance, otherwise they will not taste good when they are fried
3. This dish is more suitable for appetizers and wine, but not suitable for rice. The technique of dry and fat intestines is summarized!
