Mellow, fresh, open your stomach(xiang chun xian kai ni de wei dou hua fei chang )

Mellow, fresh, open your stomach

Introduction:

"The thick and mellow large intestine and the fresh and tender bean curd are brought into full play in the mellow meat and bone soup. The taste is fragrant in the mouth, and the spicy taste gradually emerges in the aftertaste. At this time, the combination of fragrance and spicy flavor can't be said..."

Production steps:

Step 1: wash the garlic sprouts and cut them into small pieces. Pickle the pepper, ginger and garlic and cut them into small pieces.

Step 2: scrub the inside and outside of the sausage with flour and beer to remove the fishy smell.

Step 3: Rinse repeatedly with clean water.

Step 4: put the pot on the fire, add ginger slices and cooking wine, bring to a boil over high fire, put in the fat intestines, cook for about 20 minutes, remove and drain.

Step 5: cut the processed sausage into small pieces.

Step 6: Boil the lactone tofu with water in the pot and blanch it to remove the beany smell.

Step 7: heat up the oil pan and saute the minced green onion and ginger. Add Pixian bean paste and pickled pepper to stir fry the flavor.

Step 8: pour in proper amount of soup and bring to a boil.

Step 9: add lactone tofu and fat sausage, turn to medium and small fire until the sausage is soft and tasty.

Step 10: add soy sauce, pepper powder, pepper powder, salt seasoning.

Step 11: thicken with starch.

Step 12: Sprinkle with garlic sprouts and minced garlic before boiling.

Step 13: Sprinkle peanuts into utensils and serve.

Materials required:

Pig intestines: right amount

Lactone tofu: right amount

Garlic sprouts: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper: right amount

Peanuts: right amount

Meat and bone soup: 200ml

Cooking wine: moderate

Starch: appropriate amount

Pepper powder: 1 / 2 spoon

Pixian bean paste: 1 teaspoon

Chili powder: 1 / 2 spoon

Soy sauce: 1 teaspoon

Salt: right amount

Note: 1, pig intestines with flour, beer scrubbing can effectively remove the smell, but the taste of beer is more tender intestines. 2. The cooking time of fat intestines should be controlled. The cooked intestines are not chewy and can not be chewed if they are not cooked enough. Basically with chopsticks can poke through completely cooked.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Chun Xian Kai Ni De Wei Dou Hua Fei Chang