Nineteen ways to make pig intestines that you can’t miss, a complete collection of home-cooked pig intestines

Spicy Stir-fried Fatty Sausage

Ingredients: Fat intestine 1000g cooking oil 15g fungus 15g green onion and ginger 20g cooking wine 15g Sichuan peppercorns 6g pepper segments 15g green and red pepper 2 salt 11g rice vinegar 10g soy sauce 5g Chicken essence 2g white pepper 2g

• Open the Pig's large intestine from the inside, add 10 grams of rice vinegar and 5 grams of salt and rub it with hands to clean it. Then remove the excess fat in the large intestine, then turn the large intestine back to the front and wash it with water. (You can also buy cooked ones)
• Add water to the pot, add the large intestine, add a little green onion and ginger, 1 gram of Sichuan peppercorns, 5 grams of cooking wine, 3 grams of salt, bring to a boil and simmer for 30 minutes.
• After boiling, remove the large intestine to drain out the water, and cut it into small sections with a knife.
• Cut green peppers, red peppers, and fungus into small pieces with a knife.
• Add 15 grams of oil to the pot, add the large intestine and stir-fry for 2 minutes, then add 5 grams of soy sauce, onion and ginger slices, 10 grams of cooking wine, 5 grams of Sichuan peppercorns, 15 grams of pepper segments, 3 grams of salt, 2 grams of chicken essence, and 2 grams of white pepper. , stir-fry the chili and Sichuan peppercorns until the aroma comes out, add the green and red chili peppers and fungus and stir-fry evenly.
• Place the large intestines on a plate, and the delicious spicy fried fatty intestines are ready!

Stir-fried pork intestines

Ingredients: Fat intestine, green pepper, dried chili pepper, garlic, soy sauce, onion, cooking wine, oyster sauce, ginger salt, dark soy sauce

• Pour the prepared large intestine under cold water, add AC, garlic, ginger and cooking wine and cook for 15 minutes.
• Add oil, dried chili peppers, ginger, garlic, and peppercorns to the pot, add the fat intestines, stir-fry, then add onions and string peppers and stir-fry
• Add light soy sauce, dark soy sauce, salt, sugar, oil and other seasonings, stir-fry and then remove from the pot

Unstoppable crispy pork intestine (fried pork intestine)

Ingredients Two strips of Pig intestines, one piece of cinnamon, one piece of star anise, 2 strawberries, 1 bay leaf, 5 slices of ginger, 2 slices of garlic, 5 cloves of chili pepper, 5 pieces of rock sugar, 20g of oyster sauce, 3 tablespoons of light soy sauce, half a bowl of dark soy sauce, 3 tablespoons of chicken essence, 1 tablespoon of cooking wine, 3 tablespoons of water, appropriate amount of water to wash. Ingredients for fat intestine: 5 spoons of salt, 5 spoons of flour/cornstarch

• Blanch the pig intestines in hot water until they are half-cooked so that they are not too slippery, then add salt and flour to catch them, rinse them inside and out, and remove the fat and throw them away. Bring a pot of water to a boil, put it in and blanch it for two minutes.
• Put all the spices and seasonings into the pot, add water and bring to a boil. Test the taste and increase or decrease the seasonings according to personal preference. Boil the water, put the intestines in and cook over medium-low heat for 30 to 60 minutes.
• When the time is up, take it out and let it cool, tie it up with bamboo skewers or chopsticks, and drain the water. I wasn't in a hurry to eat it and left it to dry overnight.
• Regardless of whether you brush the crispy water or not, they must be dried before frying. Heat oil in a pan, put it into the pan with chopsticks to make it bubble, then add the large intestines and fry until both sides are slightly golden. I put less oil. If you are afraid of not being able to control it well, you can put more oil so that the color can be fried evenly.
• Take it out and let it dry for a while, then fry it over high heat to make the large intestine crispier. If you like it dry, fry it longer. Pick it up when golden brown.
• Let cool, slice into pieces, and serve with sweet and spicy sauce, which is fragrant but not greasy. The thin large intestine is fried to a crispy texture.
• The thick intestine part is not only crispy on the outside, but also soft and glutinous inside. It is really delicious even if you eat it with your mouth!

Stir-fried pork sausage

Ingredients: 400g dried chili pepper, 50g Sichuan peppercorns, 10g spring onions, a little salt, 5g chicken essence, 3g sugar, 2g pepper, 3g cooking wine, 10g

• Turn the fat intestine over, remove the oil and some dirt, put it in a basin, add a little salt, alkali, white vinegar, cooking wine, and flour, rub and wash it, then add water to rinse, and then turn it over.
• Put the large intestine into clean water, add onions, ginger, star anise, Sichuan peppercorns, dried chili peppers, and a little salt and cook over high heat for an hour until cooked and remove.
• After the large intestine is cooled naturally, cut it into small pieces, squeeze out the water, dip it in some cornstarch and mix well.
• Heat the oil in a pan. When the oil is 60% hot, start adding the sausages. Fry the skin of the sausage until crispy. Take it out. Heat the oil until it is 70% hot. Fry again for 30 seconds and set aside.
• Leave the base oil in the pot, add Sichuan peppercorns and dried chili peppers and stir-fry until fragrant. Add the fried sausages, add 5 grams of salt, 3 grams of chicken essence, 2 grams of white sugar, green onions and red oil and stir-fry evenly.

Braised large intestine

Ingredients 1000 grams of fat sausage 1 piece of ginger 1 piece of bay leaf 2 pieces of cinnamon 1 piece of dried chili 2 star anise 1 dark soy sauce 2 tablespoons

2 tablespoons of salt, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, 1/2 tablespoon of MSG, 2 green onions, 1 tablespoon of maltose

• Wash the fresh large intestine with salt, blanch it in hot water in a pot, and then rinse it with water.
• While waiting for blanching, prepare the ingredients
• Pour in dark soy sauce and color
• Add cooking wine to add flavor, add salt, spices and add a bowl of water.
• A spoonful of sesame oil, start stewing on high heat
• Cook on low heat for an hour and a half!

Dry pot sausage

Ingredients Pig intestines, green peppers, cucumbers, green bamboo shoots, carrots and green onion segments, garlic, ginger, Sichuan peppercorns, dried chilies, pickled ginger, pickled chili salt, oyster sauce, dark soy sauce, sugar, MSG

• Wash the purchased pig intestines repeatedly with flour and vinegar, and then rinse them several times with water. Don’t remove the fat inside. Whether the fat intestine tastes good or not depends entirely on it.
• Cut the large intestine into small pieces, put the large intestine into a cold water pot, pour in 2 tablespoons of white wine or cooking wine, throw in a few green onion segments and ginger slices, cook on high heat for 20 minutes, and remove
• Prepare side dishes. Wash green peppers, cucumbers, green bamboo shoots and carrots and set aside. Seasonings: green onions, garlic, ginger, Sichuan peppercorns, dried chili peppers, pickled ginger, pickled chili peppers.
• Add oil to the pot. When the oil is cold, throw in a dozen peppercorns and slowly stir-fry until fragrant. Then add the green onions, garlic, shredded ginger, dried chili peppers, soaked ginger shreds, and soaked chili peppers and continue to stir-fry.
• Fry out the aroma of the seasoning, pour in the large intestine, add a spoonful of oyster sauce, a spoonful of dark soy sauce, and add color
• Stir well, add some salt, a spoonful of sugar, pour boiling water until 1/2 of the ingredients are covered, stir well, cover the pot, and simmer until the juice dries up. First add green peppers, carrots, celery and other vegetables.
• Stir-fry for 2 minutes, then add cucumbers, bamboo shoots and other relatively mature vegetables, stir-fry a few times, and add a little MSG. Turn off the heat
• A plate of dry-pot sausages with bright red color and delicious flavor is ready to be served.

Nine turns of large intestine

Ingredients: Pork intestine, cooking wine, light soy sauce, sugar, vinegar, minced coriander, pepper noodles, cinnamon noodles, minced green onions, minced ginger, cooked lard, pepper oil, clear soup, salt

• Ingredients: 500g pig intestines
• Clean the large intestine, put it in a basin, rub it with salt and vinegar to remove mucus and odor, and then rinse it with cold water several times.
• Cut the intestine into about 65cm, use the method of wrapping the large intestine inside the small intestine, layer by layer, and wrap it up two or three times in a common way; [You can also wrap the small intestine inside the large intestine, so it won’t fall apart easily]
• Put the intestines into a pot of boiling water and cook them thoroughly, take them out and let them cool; cut the intestines into evenly sized pieces;
• Fry the sugar color with lard and white sugar, pour in the large intestine, add minced ginger, add clear soup, cooking wine and salt, bring to a low heat and cook until the soup is dry and the juice is thick;
• After it turns dark red, move it to high heat, add cinnamon noodles, light soy sauce, white pepper, vinegar, and minced green onions. Use a portable pot to return the pot, flip it over, and then turn it again. Repeat eight to nine times until the soup is absorbed into the intestines. Add pepper oil, put it on a plate, and sprinkle some coriander.

Spicy spicy sausage noodles

Ingredients: hand-made noodles, braised fat intestine, mung bean sprouts, green garlic segments, peanuts, chopped chili powder, secret seasoning

• If the sausage is still frozen when received, it needs to be thawed before use. If it has softened during cold chain distribution, it can be used directly.
• Boil a small pot of water (you need to bring your own), add mung bean sprouts and blanch them. After the water boils, continue to cook for 2 minutes, then remove and set aside.
• There is no need to pour out the water in the pot. Put in the hand-rolled noodles and spread them with chopsticks. After the water boils, continue to cook for 6 minutes. Drain the water and put it in a large bowl. There is no need to cool it.
• While the noodles are cooking, chop the green garlic into fine pieces. Tips: The finer the green garlic is chopped, the easier it is to stimulate the aroma, so cutting green garlic requires some patience.
• Place the blanched mung bean sprouts on the surface, then sprinkle with minced green garlic and chili powder.
• Take a small soup pot, pour about 30ml of oil (2-3 tablespoons, you need to bring your own), heat it on high heat for about 1 and a half minutes, until it smokes slightly, pour it directly on the Qin pepper powder. The oil temperature is relatively high, so be careful not to get burned.
• Use the bottom oil in the pot, pour in braised pork intestines, stir-fry over medium heat for about 1 minute, then transfer to a bowl.
• Finally, sprinkle with chopped peanuts, pour in the secret sauce, mix well and enjoy!

Sautéed Fatty Sausage

Ingredients: Cooked sausage, one garlic sprout, 200 grams of onion, half a red pickled pepper, one garlic, three cloves of ginger, a small piece of Pixian bean paste, a spoonful of oil, the right amount of salt, a little white sugar, the right amount of white pepper, the right amount of beer, the right amount of light soy sauce, the right amount of chicken essence

• You can buy ready-made semi-finished sausages and cut them into small pieces.
• Mine was washed and cooked by my dad into semi-finished products! You can also buy raw ones and wash them after returning..
• Wash the garlic sprouts and cut them into sections. Red pickled peppers. Onions...cut well! Chop the ginger and garlic!
• Put oil in the pot... put in the minced garlic... stir-fry for a while until fragrant.
• Add garlic and ginger to the base oil and sauté until fragrant...then add Pixian bean paste, white sugar, white pepper and sauté until fragrant...
• After sautéing until fragrant, add the sausage, light soy sauce, beer, and onions.
• Add garlic sprouts and red pickled pepper together.
• After stir frying evenly...
• Add salt and chicken essence to taste and serve!

Fried sausage with sour bamboo shoots

Ingredients Appropriate amount of fat sausage, appropriate amount of sour bamboo shoots, appropriate amount of ginger, appropriate amount of minced garlic, appropriate amount of millet, appropriate amount of spicy soy sauce, appropriate amount of soaked red pepper

• Processed sausage, cooked
• Cut the sausage, sliced ginger, minced garlic, and spicy millet
• First fry the fragrant sausages in oil
• After the sausage is fried until fragrant, add minced garlic, ginger and millet to the pot and stir-fry until fragrant.
• Add the sour bamboo shoots and fry together
• Pour in the sausage and stir-fry together
• Add some soy sauce for color
• You can add some pickled red pepper, so the color will be more beautiful. Let’s start cooking.

Steamed pork sausage with rice flour

Materials

Rice noodles: 250g brown rice, 250g allspice powder, 2 tsp onion powder, 2 tsp chive powder, 1 tsp black or white pepper, 1 tsp star anise, 2 cinnamon, a piece of washed pig intestines, a pair of salt, half a bowl of coarse powder A bowl of vinegar, half a bowl of steamed fat intestine bean paste, a tablespoon of light soy sauce, a tablespoon of sugar, half a tablespoon of white wine, half a tablespoon of ginger, a small piece of salt, an appropriate amount of chicken essence, a little chopped coriander, a little sesame oil (sesame oil)

• Brown rice. Soak for one hour. You don’t need to use brown rice. Use rice directly. Rice does not need to be soaked. Drain the water and put it into the pot together with the washed rice.
• Add the star anise and cinnamon. Stir-fry over low heat until the rice turns slightly yellow and the aroma comes out. Keep stirring as it will become mushy. After frying, take out the star anise and cinnamon. Put the rice into a wall breaker and break it until you want it. necessary degree.
• After breaking the rice noodles, put them back into the pot. Add allspice powder, white or black pepper powder, onion powder, chive powder...
• Stir-fry over low heat until fragrant. After frying, cool and store in a sealed container. You can make more at a time!
• Pig intestines. When you buy them now, they are usually washed out in the first pass. Rinse them twice with an enema under the faucet. After rinsing, drain off the water, add salt, pinch and pinch repeatedly, and rinse again. Drain the water again and add coarse flour. I used native flour..
• Continue to pinch and pinch for a longer time. Rinse again. Turn the pig intestines inside out. It is very easy to turn. Remove all the fat and lipoma.
• After rinsing, turn it over again, drain the water, put some vinegar, hold it for a while, rinse it, and it’s clean!
• There is basically no odor anymore! Cut the washed large intestine into sections... raw large intestine... no need to splash water or anything! Put a tablespoon of bean paste.
• Ginger shreds. Light soy sauce. White sugar. White wine. Salt. Marinate for half an hour.. (If you have fermented rice juice, you can add two tablespoons instead of white sugar and white wine.) Put the rice noodles.. Add water.. Stir evenly.. Soak for two hours. Above, after the rice noodles absorb water... put the soaked dried lotus leaves on the steamer... put the intestines in... you can also steam it directly in a bowl! This is the second time I made it. I added red bean curd.
• You can put it in if you have it! Put it in the pot and steam it for about an hour.
• Need to flip in the middle! Steam and sprinkle with coriander or chopped green onion.. Drizzle with a little sesame oil!

Laba Garlic Roasted Fat Sausage

Ingredients Laba Garlic 20 sausages 300g onions, ginger, star anise, dried chili salt 2g soy sauce 2 tbsp oyster sauce 2 tbsp cooking wine 2 tbsp pepper a little soybean paste 1 tbsp starch sesame oil vinegar

• The purchased large intestine should be soaked in salt water and vinegar for 1 hour.
• Then use rice water and soak for 30 minutes
• Wash the large intestine and put it into the pot with cold water
• Blanch for 1 minute, remove and set aside
• Put oil in the pot and sauté peppercorns, star anise, dried chili peppers, onion and ginger pieces until fragrant
• Then add 1 tablespoon cooking wine; 1 tablespoon soy sauce; 1 tablespoon soybean paste; 1 tablespoon oyster sauce
• Cleaned large intestine
• Turn to low heat, cover and marinate for 40 minutes
• The amount of green onion and ginger should be larger, cut into large pieces separately, and appropriate amount of laba garlic.
• Braised large intestine segments
• Put oil in the pot and sauté the onion and ginger slices
• Then add Laba garlic
• Boil water, add 2 grams of salt; 1 tablespoon of oyster sauce; 1 tablespoon of cooking wine; 1 tablespoon of soy sauce; a little pepper. Step 13 of the method of roasting Laba garlic sausage
• Reduce the heat over low heat to thicken the soup and thicken it. Step 14
• Pour sesame oil and serve

Sauerkraut and Fat Sausage Stew

Ingredients: 300g fat sausage, 250g pickled cabbage, 7 slices ginger, 1 green onion, 6 cloves garlic, 6 peppers, light soy sauce, 2 tablespoons red oil, 1 tablespoon rice wine, 10ml, 20 grams of oil

• Cut the processed sausage into diagonal slices, put it into the oil pan, add rice wine, stir-fry, remove and set aside.
• Cut onion, ginger, garlic, millet and pepper into sections and stir-fry until fragrant. Add pickled cabbage leaf sections, add light soy sauce and red oil and stir-fry until fragrant.
• Add the stir-fried pork intestines and stir-fry evenly, add appropriate amount of water.
• Put into pressure cooker. Take it out and put it into the pot, add the pickled cabbage stems and stir-fry evenly. Sprinkle green onion leaves.
• Start eating, a piece of sausage with a piece of sauerkraut...satisfying...

Glutinous Rice Intestine

Ingredients Large Intestine Glutinous Rice Salt Mushroom Meat

• Wash the large intestine with salt and wash out the glutinous rice.
• Then put the things you want to put in, such as mushrooms and glutinous rice, and add some hot water and stir.
• Then tie one side of the large intestine with a rope
• Then start filling the large intestine with those ingredients
• Then you can put it in the pot and cook it
• It's almost ready to go.

Stewed Tofu with Fatty Sausage

Ingredients: Half a stick of cooked fat sausage, a small piece of tofu, a small piece of green onion, an appropriate amount of ginger, an appropriate amount of dried chili pepper, a small pinch of dark soy sauce, a small amount of light soy sauce, a spoonful of oyster sauce, an appropriate amount of salt, the stock can be replaced with water, an appropriate amount of cooking wine

• [Preparation] Cut the tofu into cubes and blanch it (it can remove the beany smell), remove and drain;
• Blanch the whole sausage (to remove excess fat) and then cut it into discs, chop the onion and ginger, break the dried chili into small pieces, and mince the chives.
• Heat a wok, put a little peanut oil (the sausage itself will produce oil), when the oil is hot, add Sichuan peppercorns, dried chili peppers, green onion and ginger, stir-fry until fragrant, add the sausage, stir-fry until oil comes out, add tofu, stir-fry evenly, then add dark soy sauce, Stir soy sauce, oyster sauce, and cooking wine again, then add an appropriate amount of stock or water (not too much, just enough to cover the intestines)
• Cook over high heat, don’t forget to stir-fry a few times in between
• If the soup is not salty, add a little salt to taste
• (Because the above condiments are salty, only a pinch of salt is enough) Finally, sprinkle with chopped chives and it’s ready to go! Super delicious!

Stinky tofu and large intestine pot (double stinky)

Ingredients: 2 pounds of pig intestines and 3 pieces of stinky tofu

• Catch the large intestine with salt, rinse it, cut it into sections, and remove part of the fat inside.
• Red pepper, star anise, cinnamon, and Sichuan peppercorns are set aside. Fry the seasonings in a pan.
• Add cooking wine to the large intestine and bake until thoroughly cooked. Add sugar, dark soy sauce, and water to cover the large intestine. Boil the pot for 3-4 minutes, then reduce the heat to low and cook for 1 hour.
• Fry the stinky tofu on both sides, add it to the pot and cook for half an hour, then put it into a casserole and cook it for half an hour.

Super meal "boiled fat intestine"

Ingredients: 150g soybean sprouts, 50g spring bamboo shoots, 1 tofu skin, 1 chive, 3 corianders, 1 head of garlic, 1 spoon each of chili powder and Sichuan pepper powder, 1 spoon of sugar, 1 spoon of light soy sauce, 1 spoon of bean paste, 1 spoon of spicy hot pot base, 2 1 spoon cooking wine

• Blanch the soybean sprouts and put them into a casserole or stone pot for later use.
• Heat the wok and add oil, turn to low heat and add 2 slices of ginger, 2 green onions, 2 cloves of garlic, 1 spoon of bean paste, 2 spoons of spicy hot pot base, stir-fry till fragrant and add boiling water or stock.
• Boil and add bamboo shoot slices, tofu skin, 1 spoon of sugar, 1 spoon of cooking wine and 1 spoon of light soy sauce respectively. You can also add other vegetables and cook over medium heat for 5 minutes.
• Add the prepared fat sausage (cooked fat sausage purchased from Daoxiang Village) and cook for 2-3 minutes to get the flavor. Don’t take too long. Pour into the casserole where the bean sprouts have been placed.
• Add minced coriander, minced garlic, minced chives, chili powder, and pepper powder on top. Heat oil in a wok and pour it on top while it's hot. Garlic and chili are fragrant. The aroma of Sichuan peppercorns will come out and fill the room with fragrance. If you like spicy food, add more chili powder. Mix well and serve.

Sichuan Style Braised Fat Sausage

Ingredients: 500 grams of fat sausage, half a piece of green onion, 2 slices of ginger, 15 grams of cooking wine, 2 cloves of garlic, 4-5 cloves of dried chili pepper, 15 grams of Pixian watercress, 2 star anise, a handful of peppercorns (depending on personal preference), a piece of cinnamon, 15 grams of light soy sauce, 2 bay leaves 20 grams of rock sugar, 30 grams of oil, 300 grams of water, soaked soybeans (optional), 50 grams (after soaking for four hours), 2-3 grams of salt (according to your taste)

Clean the fat intestines: wash about a pound of fat intestines and put them into the Xiaomei basket. Add water to the main pot to cover the fat intestines. Add a spoonful of flour and set it to 5 minutes/50 degrees/speed 5.

Rinse Xiaomei's washed sausages with clean water, drain, and cut into cubes for later use. Clean the main pot, add 15 grams of Pixian bean paste, two cloves of garlic, a few dried chili peppers, a few peppercorns (according to personal preference), 30 grams of oil, 3 minutes/V/speed 1.

Add fat intestines, cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, rock sugar, salt and water, as well as soaked soybeans (I did not add them here) and set 60 minutes/100 degrees/small spoon inversion.

Remove from the pan and serve on a plate, garnish with coriander and enjoy immediately. The leftovers can be used to cook a bowl of fat sausage noodles the next day, which is also very good!

Pickled Cabbage Fatty Sausage

Ingredients: 1 piece of sauerkraut, 1 pack of ginger, half of Pixian bean paste, 2 tablespoons of pickled ginger, 2 pieces of pickled pepper, 8 dried chili peppers, 5 Sichuan peppercorns, a dozen pieces of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of oysters, an appropriate amount of white sugar

• Clean the fat intestines, blanch them and set aside!
• Put oil in a cold pan, add bean paste, dried chili pepper, and Sichuan peppercorns
• After frying the red oil, add the pickled ginger and pickled peppers
• After stir-fry, add sauerkraut and continue to stir-fry until fragrant.
• Finally, pour in the fat intestines, add dark soy sauce, light soy sauce, consume oil, and stir-fry evenly!
• Add some sugar to enhance the freshness, stir-fry evenly, and it’s ready to serve!