When cooking braised pork intestines, how should the pork intestines be treated?

Fat sausage, also known as pig intestine and pig intestine, seems inconspicuous, but it is a very delicious food. After the intestines are cleaned, there are many cooking techniques, such as stewing, marinating, dry frying, stir-frying and so on. After careful preparation by chefs, the pig's head was selected for the preliminary cleaning of the fat sausage, which was smooth, thick and delicious. Generally, when selling, the stall owner will turn the fat intestines over and wash away the dirty things inside, revealing a smooth side and selling well. Its characteristic color is Huang Liang. It tastes mellow, tender and delicious, fat but not greasy, which makes people look forward to it. It is refreshing and appetizing after meals. It is said that only Jiangyou's braised fat sausage is called "Jiangyou fat sausage". Someone told the truth: they left Jiangyou's soil and water.

We will give more answers, but since the landlord has asked questions, we will answer them according to the questions. If braised pork intestines are authentic, it can only be answered according to the cooking methods and seasonings used in braised pork intestines made decades ago. We just need to come back and do "three rubs and two turns", and the following steps will tell you what is going on. Friends who like to eat fat sausage know that its meat is tender and tough, elastic, chewy and rich in taste.

The key is to make it simple. It's just the Spring Festival, and I've killed a lot of pigs. It's just right to make a pork sausage with braised pork intestines. Everyone does it in a different way, just do it according to their own preferences. Let's share the authentic practice of braised pork intestines. Pour a proper amount of cooking wine into the pot, then add a proper amount of soy sauce, soy sauce and oyster sauce, stir well, add a proper amount of boiling water, add a proper amount of mature vinegar and a little white wine, bring to a boil with high fire and simmer for 40 minutes with low fire. Add oil to the hot pot and light a small torch to make the bean paste fragrant. Then stir-fry the dried chili until the prepared fat sausage, ginger, star anise, tsaoko, kaempferia kaempferia, geranium and pepper are completely dried. Add cooking wine and stir fry.