Chinese Food
Smoked large intestine
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My husband likes to eat large intestine. I heard that it's a good tonic in winter. It's rich but not greasy.
Cooking ingredients
Cooking Steps
Step1:Clean the large intestine and cut off the debri
Step2:Turn the large intestine over. Wash the oil out with salt and alkal
Step3:Pour out the water for the large intestine. Remove the blood water. Put the oil in the pot. Add the prickly ash, the seasoning and the dried chilli. Fry for ten minutes. Add the large intestine. Add the soy sauce, the onion, the ginger and the garlic. Stew the beer for 40 minutes, then add the salt. Stew for five minutes
Step4:Take out the large intestine after cooking. Put it on the fence for standb
Step5:Mix the pines and suga
Step6:Heat up the big pot. Add in the mix of muxiao and sugar. Put in the fence and large intestine. Cover the pot and simmer for three minutes (no photo due to the time crunch
Step7:Lavender into golden yellow and take it ou
Step8:Cut it into pieces. If you like to eat coriander, you can put it in. Smoked large intestine is ready
Step9:Cut the stewed large intestine into sections. Put in the pepper. Stir fry the large intestine with green pepper
Cooking tips:The large intestine must be turned inside and outside. The fire must be small when cooking the noodle sauce. The fire can't be too big when smoking the large intestine. There is no pine Xiao, which can be replaced by millet. I have skills in eating and cooking one dish and two dishes.
