The skill of "one point to one"(yi dian jiu tou de ji qiao jiang zhi sheng chang )

The skill of "one point to one"

Introduction:

"When it comes to pig viscera, some people like it, and some people hate it. Our family belongs to the former. We like pig heart, liver, waist and so on. Such as large intestine, small intestine, pork tripe these cleaning up more trouble, and cleaning in place directly affects the taste of the dishes, so some people do not like to personally operate.. Pig intestines are the cleanest intestines in pig viscera, and need not be cleaned as complicated as large intestine and small intestine. It contains protein, calcium, fat and other material components, and has the effect of tonifying deficiency, moistening intestines and stomach, and enriching body. The taste is crisp and has no fishy smell. You can cook, fry, marinate, fry, iron plate, or dip in the simplest blanching water like me. Although the method is very simple, but also pay attention to skills, in order to achieve crisp taste, the following is my experience, if which pro has a better way, I hope to share with you

Production steps:

Step 1: add water that can soak the amount of raw sausage in the basin, drop a few drops of white vinegar, mix well, put the bought pig raw sausage in and soak for a while, and then pour out the water (white vinegar has the functions of cleaning, smelling and disinfection). Add the right amount of oil and starch, slowly rub for a few minutes, then clean it, repeat 2 or 3 times, finally put one end of the intestine to the faucet, let the water pour in and slightly clean it. (raw sausage doesn't need to be washed upside down)

Step 2: add appropriate amount of water to the pot, subject to the ability to soak the sausage. Add ginger slices and bring to a boil.

Step 3: after boiling, add the washed sausage and cook for 3 to 5 minutes without covering.

Step 4: take it out and put it into the ice water immediately, waiting for it to cool.

Step 5: bring the water to a boil again, add the sausage and cook for 3 to 5 minutes.

Step 6: put it in ice water again and let it cool through. Then cut it. (cut into whatever you like)

Materials required:

Pig intestines: half pair

Ginger: moderate

Soy sauce: moderate

Garlic: right amount

Sesame oil: appropriate amount

Vinegar: right amount

Coriander: moderate

Note: poem heart phrase: 1: raw intestines do not need to turn over to wash. 2: When blanching, you should wait for the water to boil, not cold water. 3: The specific time of cooking depends on the amount of water and firepower. Generally, 2 heats and 2 ice are enough. If you see that it is not cooked after cooking, you can add 1 heats and 1 ice. 4: If it's fried sausages, after cleaning, blanch them for about half a minute, then remove them and wash them with clean water.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Yi Dian Jiu Tou De Ji Qiao Jiang Zhi Sheng Chang