Chinese Food
Steamed large intestine with garlic and black bean
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Steamed large intestine with garlic and black bean is a classic dish of Guangdong style. The tasty large intestine absorbs garlic and black bean. It has a unique taste. Then it goes with wild peppers to enhance the flavor. Then it is poured with the hot and strong peanut oil. It is spicy in the salty flavor. It has strong taste, elastic teeth at the entrance and chewy muscles. It is suitable for the next meal and the next wine. It's a kind of multi strength fragrant peanut oil with golden color and strong fragrance. It only needs half of the usual amount when used. The unique fragrance of high-quality peanut can come when cooking. It can be said that it's a prophet when the pot and bowl are not moving. In addition to enhancing the taste of the whole dish, it also tightly locks the flavor of the meat, making the taste longer. Duoli Luzhou fragrant peanut won the international double ingredient delicious award of itqi and mondeselection. Its flavor is amazing. It is worth recommending to the general family. -
Cooking ingredients
Cooking Steps
Step1:After the large intestine is cleaned, use towel or kitchen paper to dry the surface moisture of the large intestine. Cut the section for standb
Step2:Pat the garlic slightly. Cut the green onion into scallions. Cut the hot millet into circles for standby.
Step3:Add garlic, black bean, wild pepper, soy sauce, soy sauce, oyster sauce, sugar and salt to the large intestine and mix well.
Step4:Add the strong fragrant peanut oil and mix well. Marinate for 15 minutes.
Step5:Add starch and mix wel
Step6:Put it on the plate. Boil the water and steam over high heat for 8 minutes until cooked.
Step7:Sprinkle with scallion and spicy mille
Step8:Heat up the pot with a proper amount of strong fragrant peanut oil. Pour it evenly over the large intestine while it's hot
Cooking tips:1. Treatment of raw large intestine Step-1. Turn over the casing from one end of the intestine opening, tear off the oil and impurities inside, add salt and white vinegar, rub inside and outside repeatedly for 10 minutes, then rinse with water; 2. Start the pot and fill in some water, put cooking wine, cold water into the large intestine, boil it in high fire, burn the large intestine until it is white, remove and wash. 2、 Note-1. When scalding the pig large intestine, you should pay attention to the cold water and add cooking wine into the water. In this way, the peculiar smell of pig large intestine can be further removed; 2. The purpose of putting bacon into peanut oil is to keep the tenderness of the meat. Do not dry the firewood when cooking and eating; 3. The starch is put after the starch because it has the function of locking the meat taste. If it is mixed with raw soy sauce, salt and other seasonings Marinate the meat together. The seasoning will be tightly sealed. The meat will have no flavor. 4. Pour hot oil on the steamed pig large intestine. The purpose is to make the surface have a layer of fried scorch film
