Stewed pig large intestine(lu shui zhu da chang )

Stewed pig large intestine

Introduction:

"Large intestine is a kind of food that many people like to eat. There are several ways to make it, such as stewing, roasting and so on. But cleaning the large intestine is very troublesome, and the smell is also heavy, which many people dare not easily try. Today I'm going to make a stewed large intestine. It's full-bodied and bright in color. It's absolutely delicious

Production steps:

Step 1: wash one end of the large intestine to the faucet three or four times, turn out the inner surface and wash it three or four times again to remove the dirt and oily gluten on the surface of the intestine. I keep part of the oily gluten to increase the taste. Then add a large spoon of flour, knead and wash again, rinse clean with water, add appropriate amount of rice wine and vinegar to soak for half an hour. Wash the intestines again, filter the water and turn the inner surface of the intestines inside, which is the natural state of the intestines.

Step 2: put it in the boiling water and cook for 5 minutes

Step 3: soak in brine for 20 minutes

Step 4: bring to a boil and simmer for another hour

Step 5: turn off the fire after an hour and take it out to cool

Step 6: then cut it into small pieces and put it on the plate

Materials required:

Large intestine head: 5 kg

Li Jinji's first draw: half

Li Jinji brine: two

Zanthoxylum bungeanum: right amount

Ginger: right amount

Star anise: right amount

Fennel: right amount

Dry pepper: right amount

Tsaokuo: moderate amount

Note: 1, wash sausage can use flour, vegetable oil, vinegar, salt and other cleaning, I prefer to use flour and vinegar, wash clean. 2. Marinated to use a small fire slowly boiled, cooked sausage, and then soaked in the soup, cold out can make its taste completely into, not easy to contract.

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: medium spicy

Chinese PinYin : Lu Shui Zhu Da Chang