What are the practices of crispy large intestine?

What are the practices of crispy large intestine?

Method for making crispy large intestine

The ancients' love for fat intestines!

# Looking for a good taste # # American food expert # @ Headline food # Hello Han provided #

# Feichang home-cooked dish #

Allusions:

Jiangyou, Sichuan is the hometown of poet Li Bai. Anyone who has been to Jiangyou knows that there is a kind of delicious food, such as eating fat intestines, burning, stewing, marinating and frying, which has been created to the extreme by Jiangyou chefs and craftsmen.

When it comes to fat intestines, I have to say Li Bai.

Li Bai was studying in Kuangshan, and one day he was thinking about it when he suddenly smelled a strange smell. Li Bai, who seldom gets distracted, can't sit still. Then he recited a poem: "Li Bai was reading on Kuangshan when he suddenly smelled the smell of fat intestines. That desk is as high as Qian Qian's feet, not as fat as that old woman's intestines. " I won't explain the lines one by one!

Old woman means wife, which proves that Li Bai is also an out-and-out foodie. In the Tang Dynasty, people had a special liking for pig intestines. Modern people have a poem praising Tian Jingsha's hunger:

Roast duck with diced pepper and fish head, prawns with sweet and sour ribs, boiled sliced chicken feet, chicken skewers, fried bean sprouts with fat sausage. Gourmets write doggerel sentences ... look hungry! Too talented ...

Let's introduce crispy large intestine to do this!

Cleaning method of fat sausage:

First, smooth the pig's large intestine, then scrape it hard on both sides with chopsticks for 3~4 times to scrape out the fat oil until a large amount of colloidal liquid is scraped out.

2. Wash the scraped pig large intestine with clear water, then put flour and salt on the outside of the pig large intestine, rub it repeatedly, and then wash it with clear water.

Third, wash the pig's large intestine with clear water, then add vinegar or cooking wine, rub it inside and outside repeatedly, and then wash it with clear water until it is free of dirt.

Fourth, put the fat sausage into a container, then put it into the large intestine of the pig, rub it repeatedly for about two times to remove the odor, and then wash it with clear water.

5. Put the pig's large intestine in boiling water for 4-5 minutes, then pick it up and wash the dirt outside with clear water.

Remember! Remember!

Formula proportion of crispy large intestine: 750g of pig large intestine head, naturally fermented mature soy sauce100g, 25g of high-alcohol liquor, 5g of refined salt10g, 5g of licorice, 5g of cinnamon, 5g of star anise, 25g of ginger slices, 2000g of clean water, 50g of wet raw powder, 80g of pickled cucumber, 25g of coriander and 80g of anise.

Crispy large intestine practice:

Step 1: Put 2000 grams of clean water in the pot, add soy sauce, salt, wine, ginger slices, licorice, cinnamon and star anise, add fat sausage when boiling, and marinate with slow fire until chopsticks are cooked, that is, take large intestine without marinating.

Step 2: When eating, put the large intestine in a steamer, take it out after steaming, and immediately apply wet raw powder. When the oil temperature reaches 80%, wrap the steamed large intestine with a layer of raw powder, put it in the oil pan, fry it until the skin is crisp, and take it out to see the heat. The large intestine is fried to golden brown and the skin is crisp.

Pick it up, change the length about 5 cm, and then change it. Cut it inch by inch and set the plate! Put it on the plate. Side dishes can be served with coriander, pickled cucumber or sour radish. Pour in pepper oil and Chaozhou sweet sauce or acid enzyme sauce, and put it on a plate. Serve with coriander, pickled cucumber or pickled radish. Good food!

Features: crispy skin, sweet taste, fat but not greasy, with Chaozhou sweet sauce, more local characteristics. Crispy large intestine is a famous Cantonese dish.