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How to do stewed large intestine

Prepare spices (dry red wine pepper, cumin, pepper, star anise, cinnamon, grass fruit, garlic, ginger). Put the spices in the pot and sit on the water. Add salt and sugar. And then put in light soy sauce and Laotou. Add cumin and pepper. Finally, put the large intestine in. Cook over high heat for 5 minutes, turn to low heat and simmer for 30 minutes. After 30 minutes of stewing, the large intestine is ready.

Ingredients: pig large intestine 1000g, star anise 3-4, salt right, tangerine peel 1-2, pepper 1-2, cumin 1-2, licorice 2-3, dried red wine 2-3, ginger, cinnamon, yellow rice wine, light soy sauce, soy sauce, sugar. First rinse with clean water, turn out the inner wall of the large intestine, and remove the impurities and grease attached to the inner wall. Pour in the right amount of flour or starch.

Materials: halogen large intestine 2000g. The right amount of cooking oil. A small amount of white vinegar, a small amount of cornflour, four slices of ginger, a small amount of cooking wine, a small amount of fragrant leaves, an appropriate amount of chili, three slices of sand ginger, a pack of Taipei halogen, a small amount of high liquor, one tablespoon of old soy sauce, two tablespoons of salt, a little chicken essence, and a little rock sugar. Turn the stewed large intestine over, peel off the oil and lymph, add white vinegar and cornflour, and scrub clean.

Right amount of fat sausage, right amount of flour, right amount of salt, right amount of vinegar, right amount of cooking wine, right amount of ginger, right amount of soy sauce, right amount of dried pepper, right amount of ginger, right amount of pepper, right amount of light soy sauce, right amount of rock sugar, right amount of green onions, right amount of cooking wine, right amount of oil.

5 grams of spring onions. Wash the large intestine and blanch the large intestine in a pot. Add pepper and cooking wine to remove the smell. Pour out the water after boiling to prepare spring onions, ginger, garlic, spices, cinnamon, fragrant leaves, pepper, star anise. Put oil in the pot, stir-fry the big ingredients and put the water back in the pan. Pour in the stir-fried ingredients. Put in the soy sauce, the right amount of salt, simmer for an hour and a half. Until the large intestine has a color, you can insert it with chopsticks.

Ingredients: appropriate amount of pig sausage, ginger, cinnamon, grass and fruit, fragrant leaves, edible oil, salt, rock sugar, soy sauce and rice wine. Wash pig sausage and drain, rinse ginger and grass fruit, pat flat, rinse cinnamon leaves and set aside. Saute all the ingredients in a hot pot with oil. Then add water to bring to a boil. Then pour into the pig intestines and bring to a boil.

The practice of stewed pig large intestine

1. Material: pig large intestine 350g, salt 2 tablespoons, sugar 2 tablespoons, light soy sauce 1 tablespoon, star anise 3 spoons, cinnamon 10g, dry red wine pepper 3, garlic 6 cloves, ginger, cumin 3G, pepper 3G, grass fruit 1. Wash pig large intestine clean, inside and outside thoroughly, there can be no smell. Prepare spices (dry red wine pepper, cumin, pepper, star anise, cinnamon, grass fruit, garlic, ginger).

2. Main ingredients: 800 grams of pig large intestine. Excipients: 5 grams of cooking wine, 5 grams of ginger, 5 grams of garlic, 5 grams of white vinegar, 5 grams of pepper, 10 grams of star anise, 5 grams of sesame pepper, a little soy sauce, 5 grams of chicken essence, 5 grams of salt, 5 grams of spring onions. Wash the large intestine and blanch the large intestine in a pot. Add pepper and cooking wine to remove the smell. Pour out the water after boiling to prepare spring onions, ginger, garlic, spices, cinnamon, fragrant leaves, pepper, star anise.

3. Ingredients: appropriate amount of pig sausage, ginger, cinnamon, grass and fruit, fragrant leaves, edible oil, salt, rock sugar, soy sauce and rice. Wash pig sausage and drain, rinse ginger and grass fruit, pat flat, rinse cinnamon leaves and set aside. Saute all the ingredients in a hot pot with oil. Then add water to bring to a boil. Then pour into the pig intestines and bring to a boil.

4. Raw material: 5 pieces of pig large intestine. Seasoning: grass fruit, licorice, cloves, pepper, small fennel, cinnamon, star anise, 5 grams of fish sauce, 5 grams of rose wine, 5 grams of soy sauce, 5 grams of sugar, the right amount of refined salt.

5. Some friends boil the spices for 10 minutes first, then put them into the fat sausage and boil them again. I think this will be a bit more troublesome, so I cook it directly for 20 minutes in order to save time. You can test it according to your own situation. Turn off the fire and cool it and set aside.

How to make stewed pig large intestine

Materials: pig large intestine 350g, salt 2 tablespoons, sugar 2 tablespoons, light soy sauce 1 tablespoon, star anise 3 tablespoons, cinnamon 10g, dry red wine pepper 3, garlic 6 cloves, ginger, cumin 3G, pepper 3G, grass fruit 1. Wash pig large intestine clean, inside and outside thoroughly, there can be no smell. Prepare spices (dry red wine pepper, cumin, pepper, star anise, cinnamon, grass fruit, garlic, ginger).

Right amount of fat sausage, right amount of flour, right amount of salt, right amount of vinegar, right amount of cooking wine, right amount of ginger, right amount of soy sauce, right amount of dried pepper, right amount of ginger, right amount of pepper, right amount of light soy sauce, right amount of rock sugar, right amount of green onions, right amount of cooking wine, right amount of oil.

Ingredients: appropriate amount of pig sausage, ginger, cinnamon, grass and fruit, fragrant leaves, edible oil, salt, rock sugar, soy sauce and rice. Wash pig sausage and drain, rinse ginger and grass fruit, pat flat, rinse cinnamon leaves and set aside. Saute all the ingredients in a hot pot with oil. Then add water to bring to a boil. Then pour into the pig intestines and bring to a boil.

First of all, prepare a large handful of stewed large intestine, cut it with scissors, and then turn it over. This side with oil is actually the outer side of the large intestine, that is, the side next to other organs in the abdominal cavity. Now clean up the fat of the large intestine. In fact, a little more oil will be more fragrant, but the taste is a little greasy.

Cooking wine: cooking wine is an alcoholic beverage, which is used to remove odor and increase flavor. In the large intestine of stewed pig, adding the right amount of cooking wine can remove the fishy smell of the large intestine and add a hint of wine flavor at the same time. Ginger: ginger has a spicy taste, which can dispel cold, remove fishy, and increase aroma. In the large intestine of stewed pigs, ginger can help remove the fishy smell of the large intestine and increase the aroma of dishes. Green onions: green onions have a spicy taste, which can dispel cold and increase aroma.

What are the skills of stewed large intestine?

1, static into the flavor: after the completion of the brine, do not immediately take out the large intestine, let it sit in the brine for a period of time, so that the taste is more permeable. The lid of the pot can be covered so that the large intestine can continue to absorb gravy in the remaining temperature. Out of the pot and sliced: take out the stewed large intestine, cool it and cut it into pieces of appropriate size. If you like hot food, you can also eat it directly.

2, juice collection to increase flavor: when the halogenation is nearing the end, you can properly turn on the fire to collect the juice and let the soup concentrate, which can make the pig large intestine surface more delicious and increase the aroma at the same time. Static flavor: after the completion of the brine, do not rush to eat, it is best to let the pig large intestine soak in the brine for a period of time, or even overnight, in order to better absorb the flavor of the brine.

3. James water to remove the fishy smell: scald the pig large intestine in boiling water to remove the fishy smell of the pig large intestine. When James water, you can add some cooking wine, ginger slices and other seasonings to increase the deodorization effect. Prepare halogen: the taste of stewed pig's large intestine mainly comes from halogen. According to your own taste, you can choose suitable halogen, such as star anise, cinnamon, fragrant leaves, grass fruit, cloves, pepper, dried pepper and so on. Wrap the halogen in gauze for subsequent use.

4. Scald the clean large intestine in boiling water and add sliced ginger and cooking wine to remove the fishy smell of the large intestine, which can effectively remove the fishy smell and make the large intestine more compact. Brine preparation: the taste of stewed sausage depends largely on the blending of halogen. The commonly used halogen is star anise, cinnamon, incense leaves, cloves, pepper, dried pepper, grass fruit, cumin and so on, which are adjusted according to individual taste.

5. When cleaning pig's large intestine, add some vinegar and a tablespoon of alum to the water, rub it several times, then rinse it with clean water several times to make it clean. Buy pig intestines and other water, add some salt and alkali before cleaning, can reduce its peculiar smell. Cleaning pig intestines with rice washing water, tripe is also very effective. Wash pig intestines with sauerkraut water, only twice, the fishy smell can be basically eliminated. five. Wash your own secret recipe several times with flour and vinegar.

Why is the large intestine delicious?

Add cumin and pepper. Finally, put the large intestine in. Cook over high heat for 5 minutes, turn to low heat and simmer for 30 minutes. After 30 minutes of stewing, the large intestine is ready.

Prepare ginger and spring onions (white onions are recommended). 1 put the stew bag in the pot, add ginger, spring onions, yellow rice wine, light soy sauce, soy sauce, sugar, salt, and stock, boil and add to the large intestine, boil again, turn to low heat, cook for 30 minutes, do not open the lid, continue to simmer for 5 hours. 1 sliced or sliced porcine large intestine into a plate.

Wash the large intestine and blanch the large intestine in a pot. Add pepper and cooking wine to remove the smell. Pour out the water after boiling to prepare spring onions, ginger, garlic, spices, cinnamon, fragrant leaves, pepper, star anise. Put oil in the pot, stir-fry the big ingredients and put the water back in the pan. Pour in the stir-fried ingredients. Put in the soy sauce, the right amount of salt, simmer for an hour and a half. Until the large intestine has a color, you can insert it with chopsticks.

Step 8, pour some water into the casserole and add some halogen ingredients (cinnamon, star anise, incense leaves, cloves, cumin, cardamom, spring onions, prickly ash, sliced ginger). Adjust according to the size of the large intestine. Then season with soy sauce, light soy sauce, oyster sauce, salt, chicken powder and rock sugar. Step 9, boil and add some cooking wine, put in the washed large intestine, cover with a small amount of hot brine and cook for 30 minutes. Step 10, stew out the fragrant large intestine.

How long does it take for stewed large intestine?

1. The answer to how long it takes for stewed large intestine is: 40 minutes to 1 hour. Stewed fat sausage is generally suitable for about 40 minutes to an hour. Make broth: make 30 jin stock with 5 jin pig bones, 6 chicken rack bones to remove fishy blood, add 150 grams of green onions and 50 grams of ginger to boil, simmer for two hours to take 20 jin of soup to another bucket to spare, the bones can continue to boil soup.

2. After boiling over high heat for 5 minutes, turn to low heat and cook for 30 minutes. After 30 minutes of stewing, the large intestine is ready.

3. The time of stewed large intestine is 40-60 minutes. Stewed vegetables are stewed with stewed vegetables, but the cooking time should not be too long. All meat dishes should be blanched and then washed and stewed in a pot. Including vegetarian dishes, it is also recommended that James water be stewed again, as many vegetarian dishes have the peculiar smell of starch and vegetables. Meat products with a particularly strong fishy smell, such as fat intestines and tripe, need to use a separate portion of brine after James water.

4. The better answer for how long the stewed meat sausage is: about 1 hour. Stewed fat sausage is generally suitable for about 40 minutes to an hour. Stewed vegetables three points rely on stewed vegetables seven points to rely on stuffiness, but the stuffing time should not be too long, more than 40 minutes is more appropriate (experience) at this time the color and smell of stewed vegetables are just right.