Fried large intestine with shredded ginger(jiang si chao da chang )

Fried large intestine with shredded ginger

Introduction:

Production steps:

Step 1: clean the large intestine, put ginger slices, scallion, pepper in the pot, boil the water, sprinkle a little yellow rice wine to remove the fishy smell, turn the heat down for 15 minutes, take out, soak in ice water immediately, and cut into small sections when cool.

Step 2: slice garlic, slice pepper, prepare seasoning, white vinegar, salt, soy sauce, sugar, sesame oil.

Step 3: stir fry garlic slices, chili slices, add soy sauce to stir fry.

Step 4: add shredded ginger, large intestine, pour in more white vinegar, white pepper, a little salt, a little sugar, stir fry quickly, and pour a few drops of sesame oil.

Materials required:

Large intestine: moderate amount

Tender ginger: right amount

Pepper: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

White vinegar: right amount

Salt: right amount

Hakka soybean paste: right amount

Yellow rice wine: right amount

Sesame oil: appropriate amount

Sugar: right amount

White pepper: right amount

Note: 1 Hakka soybean paste, similar to Zhejiang Puning soybean paste, itself has salty, so only a little salt is needed for the final dish. Usually, this dish has a sour flavor, so the amount of white vinegar is larger. 3. Don't boil the sausage for a long time. Bring it to a low heat for 15 minutes. Soak it in ice water to make it crisp. Stir fry quickly without stewing.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiang Si Chao Da Chang