Crispy rolls(cui pi juan )

How to make crispy rolls:

Raw materials for making crispy rolls:

Pig large intestine 500g, pea seedling 300g, star anise 3, refined salt 4G, soy sauce 4G, onion ginger 125g, yellow rice wine 100g, pepper salt a little, vinegar a little.

Steps for making crispy rolls:

1. Wash the large intestine inside and outside, add yellow rice wine, green onion, ginger and star anise to stew (about two hours). Take it out and mix it in soy sauce, then fry it in pig oil. Remove the head and tail. Cut into 1-inch segments and place in the center of the plate.

2. Put the pea seedlings into the oil pan, add a little salt to fry well, and set them around the large intestine. In addition, sprinkle a little vinegar and pepper salt on the large intestine.

Characteristics of crispy rolls:

It tastes crisp and tender.

Crispy rolls

Crispy roll is a famous dish, which belongs to Jiangsu Huaiyang cuisine. It tastes crisp and tender.

Raw materials

Pig large intestine (500g), pea seedling (300g), star anise (3), refined salt (4G), soy sauce (4G), onion ginger (12.5g), yellow rice wine (100g), pepper salt (a little), vinegar (a little)

Production process

1、 Wash the large intestine inside and outside, add yellow rice wine, green onion, ginger and star anise to stew (about two hours). Take it out and mix it in soy sauce, then fry it in pig oil. Remove the head and tail. Cut into 1-inch segments and place in the center of the plate. 2、 Put the pea seedlings into the oil pan, add a little salt to fry well, set around the large intestine. In addition, sprinkle a little vinegar and pepper salt on the large intestine.

Tips

1. Wake up in place. After the second wake-up, the green body should be lighter than the previous one. Wake up in place.

2. The steaming bag should be put into the pot with cold water. After boiling over high heat, slow down the steaming for 15 minutes, and take it out 3 minutes after flameout to prevent retraction.

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Chinese PinYin : Cui Pi Juan