Braised Intestines in Brown Sauce(jiu zhuan da chang )

Braised Intestines in Brown Sauce

Introduction:

Production steps:

Step 1: add salt and alkali to the sausage and clean both sides;

Step 2: remove the white lard film on the inside of pork belly;

Step 3: clean the inside and outside with white vinegar for the last time;

Step 4: put the cleaned sausage into cold water to cook, add onion, ginger, star anise, cinnamon, dried pepper, Chinese prickly ash and so on to cook together;

Step 5: boil thoroughly, take out the water and cut it into 2.5cm long segments;

Step 6: 6. Heat up the pan, add oil, when it is 70% hot, put in the large intestine and fry until golden red, then remove it;

Step 7: leave a little oil, add a piece of rock sugar, stir fry sugar color;

Step 8: Boil the sugar to a reddish brown color and pour in the sausage;

Step 9: stir fry the fat sausage, color it, add onion, ginger and garlic, stir fry together;

Tenth step: cook the Baijiu, soy sauce, sugar and vinegar, then pour into the soup, simmer and simmer.

Step 11: 11. When the soup is almost ready, add pepper, cinnamon, Amomum villosum and salt, and continue to simmer until the soup is thick;

Step 12: add half of coriander powder, stir fry together, turn off the heat;

Step 13: Sprinkle the remaining half of coriander on the plate.

Materials required:

Pig large intestine: 2

Minced coriander: 2

Pepper: right amount

Cinnamon powder: right amount

Amomum villosum powder: appropriate amount

Scallion: right amount

Baijiu: moderate amount

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Sugar: right amount

Clear soup: proper amount

Oil salt: right amount

Ginger powder: appropriate amount

Precautions: 1. Wash the inside and outside of the sausage with edible alkali for several times, put it into the plate, and finally knead it with white vinegar to remove the mucus, and then rinse the inside and outside of the large intestine with clean water; 2. Put the washed sausage into a cold water pot and heat it slowly. When boiling, use wide water and light fire. When boiling, add onion, ginger, pepper, dry pepper and other ingredients to remove fishiness Smell of coriander coriander; Baijiu after cooked, cut into sections, fry in oil pan, fry until golden yellow, remove; 3. fry pan fry before frying, add frying sausage, stir fry, add onion, ginger and garlic, then add wine, soy sauce, white vinegar and high broth. Bring to a simmer until the soup thickens, pour half of the coriander, stir fry the pot, then sprinkle the other half of the cilantro on top.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Zhuan Da Chang