Chinese Food
The earthy taste of grass growing in the heart
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From generation to generation, from mountains and rivers to the city corner, the piety of the ancestors is enough. Reincarnation. City. Civilization. Is the material destination after all. The world. Taoyuan. Always become the mind of thinking. It has been many years. Old wooden tables and chairs, rough earthenware bowls and spoons. From time to time, it seems that they can bump into a yelling little pigtail. There will be no micro words. This tune will never fail to live up to the good taste. Fashion plays around my heart. Or simple can keep the heart. Who didn't want to think. In apricot blossom village in June, the smoke curled up. Xieyang. Courtyard. Bench. Two old people sit high. Red firewood reflects peach blossom noodles. Fried fat Intestines on the stove. Red candle, rouge and neon dress dance. Under the light, the scholar's pen is in ink.
Cooking ingredients
Cooking Steps
Step1:When buying fat intestines, because the fresh fat intestines are thick with oil dirt, it takes time and effort to clean them. It is convenient to buy the semi cooked fat intestines that have been cleaned and blanched with boiling water. Go home and soak in warm water. As shown in the picture on the right, it has been washed and drained for use.
Step2:Next, the fat intestines need to be pre cooked [this is an important step. See the tips for details]. Put the fat intestines into a heat-resistant bowl. Add the scallion knot, ginger slices and 2 tbsp of material wine, and put them on the steaming rack. Steam for 4050 minutes on medium heat (boiling is OK, steaming nutrition is better, or pressing the pressure pot for 20 minutes). [warm tip - a friend who doesn't want to waste time. You can buy well cooked sausage directly from the pickle shop. It's more convenient. This step is omitted
Step3:Steam for 45 minutes. Turn off the fire. After the temperature in the pot drops, try to insert the fat intestines with chopsticks. If you can prick them with a little force, it means that the steam is just right. Take out the steamed fat intestines. Let them cool down a little. At this time, the unique meat flavor of fat intestines permeated the whole kitchen. Hold back. Hold back.
Step4:Cut the cooled fat intestines into about 4cm uniform segments. Put them into plates for standby.
Step5:Take the redbud pepper and wash it.
Step6:Processing ingredients - cut the two thorns, the ginger and garlic, the shallot into slightly long segments, the dry pepper into segments, and the pepper to wash. After cutting, all are put into plates for use.
Step7:When all the ingredients are ready, prepare the stir fry. Put the empty pot on the fire. When it's about to smoke, pour in 3 tbsp of cold oil. When the oil is a little hot and just billows, turn it into a small heat first, then pour in the section of fat intestines. Stir fry constantly to make it evenly heated.
Step8:Stir fry for a few minutes. When the water vapor in the pot decreases, use the spatula to shovel the fat intestines to the side of the pot. At this time, increase the fire slightly.
Step9:Next, pour the prepared dry pepper section and pepper into the pot. Meanwhile, add 1 tbsp of soy sauce.
Step10:Stir fry over low heat for a few times. Let the raw sauce color the sausage evenly. And let the dried pepper and prickly ash burst out the pungent flavor.
Step11:Then add the prepared garlic slices and ginger slices.
Step12:Stir fry constantly. It's fragrant with garlic and ginger.
Step13:In a few seconds, you can pour the fresh erjingtiao pepper into the pot.
Step14:Stir fry the erjingtiao pepper and Feichang. Mix well. Let Erjin
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Cooking tips:1) [heavy. Yes. 】Fresh fat intestines belong to the food with strong cells. It must be pre treated (Steamed / boiled / pressed) before cooking. If it's fried directly, it must be stewed with water for more than 1 hour before it's cooked. It can't be dry fried. It's changed into braised method. Therefore, we must first (steam / boil / Press) rotten, and then dry fry in the pot. 2) The friend who is afraid of trouble or time is not enough suggests to buy the stewed fat intestines in the deli and dry them directly. It can save time and taste just as good. 3) The key to dry frying is to use a small fire. Slowly dry the water vapor before you can bring soft banana. 4) It's suggested to choose erjingtiao pepper. It has thin cortex and high content of capsaicin. It's good for dry stir. There are skills in making delicious dishes.
