Money gut(jin qian chang )

Money gut

Introduction:

"LG's sister came back from China and talked about the snacks in her hometown. LG said she missed the money sausage very much. A few days ago the supermarket's large intestine special, bought some, quietly gave LG a surprise. But I cut corners and replaced the salted egg yolk with glutinous rice. I didn't fry it. It tastes better and healthier. "

Production steps:

Step 1: cut off the fat and oil in the large intestine, and rub it with flour, oil, baking soda and salt for several times until the odor is removed. (I've removed all the fat and oil from the large intestine I sell. They're very clean. I just need to clean them when I come back.)

Step 2: wash the glutinous rice and soak for 2 hours.

Step 3: Rinse Cantonese sausage once.

Step 4: tie the small end of the large intestine tightly with a rope.

Step 5: put a sausage into the large intestine, and then put in 2-3 tbsp of glutinous rice (glutinous rice is about half of the large intestine, don't fill it too full, otherwise the large intestine will burst when boiling.)

Step 6: tie up the large intestine one inch away from the sausage, then put another sausage into it, fill it with glutinous rice and tie it up, so that the large intestine can be packed. (as shown in the picture.)

Step 7: after the large intestine is finished, use a needle to pierce some small holes in the intestine.

Step 8: put the fennel and pepper into the tea bag.

Step 9: peel the ginger, crack it, and knot the onion.

Step 10: put all the ingredients into the pot, add water, bring to a boil over high heat, turn to low heat and cook for 2.5-3 hours. Because I don't put salt in my glutinous rice, the brine can be a little salty.)

Step 11: turn off the heat and let the water cool.

Step 12: take out the large intestine, slice and eat.

Step 13: the local flavor snack, Xianxiang soft glutinous, come and have a try.

Materials required:

Large intestine: 500g

Glutinous rice: right amount

Sausage: 9

Scallion: 2

Ginger: 1 small piece

Water: moderate

Baking soda: moderate

Raw powder: appropriate amount

Cooking wine: 1 tbsp

Cinnamon: 1 small piece

Star anise: 2 capsules

Chinese prickly ash: 1 tbsp

Fennel: 1 tbsp

Soy sauce: 2 tbsp

Salt: 2 teaspoons

Note: 1. Brine is not recommended to put old style, the color is too dark. 2. Glutinous Rice doesn't need to be seasoned with salt, because the brine is salty enough. 3. You can make more at a time and put it in the refrigerator. Just heat it or fry it when you eat.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Jin Qian Chang