Health benefits
White sugar: low protein
Celery: calming the liver
Red pepper: appetizer, digestion
Ingredients
Raw large intestine ( 2kg ) | Salt ( appropriate amount ) |
White vinegar (appropriate amount) | Cooking wine (appropriate amount) div> |
Dark soy sauce ( Moderate amount ) | Light soy sauce (appropriate amount) |
White wine ( Adequate amount ) | White sugar ( appropriate amount ) |
onion ( 1 piece ) | Ginger slices ( 5 slices ) |
Garlic ( 3 break ) | Octagonal ( 3 ) |
Celery ( 5 pieces ) | Celery ( 10g ) |
Red pepper ( 1 piece ) | Garlic sprouts ( 20g ) |
How to stir-fry pork intestines
1. Remove the fat from the fat intestines, put it into a basin and rub it repeatedly with 2 grams of refined salt and white vinegar until the dirt on the fat intestines is clean, and stir-fry it Add water, add the washed large intestine, add 20 grams of cooking wine and 3 grams of ginger slices and cook until boiling, blanch the water, remove and wash again.
2.Put the fat intestine into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion and ginger Stew garlic, star anise, bay leaves, 1 teaspoon salt, and sugar for 30 minutes.
3. It’s enough that the marinated sausage can be poked in with a chopstick, then fish it out.
4. Cut the marinated sausage into 3cm sections.
5. Shred the ginger, cut the garlic sprouts diagonally, cut the celery into sections, and cut the red pepper into shreds and set aside.
6. Pour an appropriate amount of oil into the wok, sauté the ginger, garlic and celery.
7. Add the sausage and red pepper, stir-fry, and finally add a little salt to taste.
8.Plate and serve.
Tips
1.Salt is added during brining, so you should add or not add salt at the end as appropriate.2.Before stewing, you can wash it repeatedly with salt and vinegar to remove some of the organ smell of the fat intestines.3 If you like spicy food, you can add more dried red pepper.
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