Selected some of the most delicious ways to make pig intestines, a complete list of pig intestines cooking

Speaking of Pig intestines (fat intestines), I believe many friends like to eat them because of its good taste and unlimited flavor. Some people often even joke that Pig intestines should not be washed so clean when cooking, so that they have enough "taste". Of course, You have to pay attention to hygiene when you eat! Some friends don’t like to cook and eat it themselves. Most of them are because it is difficult to wash. Pig intestines are used to transport and digest food. They are very tough, not as thick as pork belly , and have a moderate amount of fat. According to the function of pig intestine, it can be divided into large intestine, small intestine and intestinal head. Their fat content is different. The small intestine is the thinnest and the intestinal head is the fattest. Pork large intestine is suitable for roasting, braised, braised and fried, such as "poured large intestine segment", "braised five-spice large intestine", "fried fat intestine", "nine-turn fat intestine", "fried spotted finger", etc. In this food tutorial, Tianjian Food Shop is going to share with you several delicious ways to make pig intestines. Friends who like to eat pig intestines should hurry up and watch. Friends who like food don’t forget to give me some. Please follow me. I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!

NO.1 Stir-fried pork intestines

Prepare the following ingredients: 300 grams of pre-cooked pig intestine, 1 green pepper, half an onion, a little sugar, 1 piece of ginger, 3 green onions, 4 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of pepper, and an appropriate amount of oil , 1 tablespoon sesame oil, 1 teaspoon fish sauce, 1 red pepper

The specific method is as follows: pre-cook the large intestine, wash it (wash it repeatedly with salt) and cut it into small pieces. Remove seeds from green and red peppers, wash and cut into pieces, wash and cut onions into pieces, mince garlic and ginger, and cut green onions into sections. Sauté the ginger and garlic in the oil pan until fragrant, add the green and red peppers, onions, a little cooking wine and salt and stir-fry for a while, then add the pork intestines and cooking wine. Stir-fry for a while, then add an appropriate amount of light soy sauce, 1 teaspoon of fish sauce, and a little sugar, stir-fry evenly, then sprinkle with green onions and sesame oil and stir-fry for a while until evenly distributed.

NO.2 Stir-fried large intestine

Prepare the following ingredients: 500 grams of pig intestines, 150 grams of green pepper, 150 grams of red pepper, 50 grams of fungus (dried), 5 grams of ginger, 5 grams of green onions, 5 grams of white garlic, 10 grams of rice wine, 10 grams of soy sauce, 5 grams of salt grams, 5 grams of MSG, 5 grams of sesame oil, 5 grams of pea starch, 50 grams of peanut oil

The specific method is as follows: wash the pig intestines and cook them until they are eight ripe, remove them and cut them into triangular slices, then marinate them with Shaoxing wine and ginger slices. Fungus and green and red peppers are also cut into triangular slices. Heat oil in a pot, sauté ginger and garlic until fragrant, add green and red pepper, fungus, refined salt and MSG, stir-fry until cooked and serve. Heat oil in the pot again, stir-fry the pig intestines, add refined salt, light soy sauce and Shaoxing wine, mix well, then cover and cook for a while, then add the fried ingredients and stir-fry, thicken with corn starch, add tail oil and mix well. dish.

NO.3 Braised large intestine

Prepare the following ingredients: 1000 grams of pig intestines, 3 grams of cloves, 3 grams of cinnamon, 3 grams of fennel seeds [cumin seeds], 3 grams of licorice, 5 grams of pepper, 3 grams of grass fruit, 5 grams of star anise, 4 grams of pepper, fish 2 grams of soy sauce, 70 grams of soy sauce, 10 grams of white wine, 20 grams of salt

The specific method is as follows: Place the pig intestines in a large basin, sprinkle 3 tablespoons of coarse salt, turn it with your hands to mix well, and rub it vigorously until a large amount of gum is released, pour water to wash it away, and then sprinkle 3 tablespoons of coarse salt into it. If you rub it with your front hands and then rinse it with water, the odor will be completely eliminated; after the odor is removed from the pig intestine, turn it over to the side with the grease attached, tear off the excess grease and wash it, take it out and hang it for draining water; sew a bag with porous white cloth, add all the spices, seal the mouth of the bag, put it in a large clay pot, pour in about 10 bowls of water, cover and simmer for about half an hour until the spices have the same flavor; set aside; turn the pig intestines back Use a dry cloth to absorb the moisture on the side without the ointment, and use the cloth to absorb the moisture on the other side. Then, press the small intestine strips into the inside of the thick intestine, just like making sausage, and stuff the intestine strips. Fill up one section of the intestine, and use a toothpick to insert it from the outside of the intestine to the other side to make it difficult for the small intestine to come out; add pepper, fish sauce, dark soy sauce, sugar, wine and an appropriate amount of salt to the spice water, heat and boil, then Put all the pig intestines in, cover and simmer for about two to three hours before serving.

NO.4 Stir-fried large intestine with pickled cabbage

Prepare the following ingredients: 250 grams of sauerkraut, 500 grams of pig intestines, oil, 4 cloves of garlic, 1 piece of ginger, 1 teaspoon of sugar, 1 teaspoon of salt

The specific method is as follows: wash the pig intestines and marinate them with wine and salt. Pour the pig intestines into the pot and splash some water, pick them up and cut them into small pieces, then wash them with water, dry them and set aside for later use. Cut the sauerkraut, soak it in water for about thirty minutes, wring out the water, and put it in a dry pot to dry. Then add oil to a wok, add garlic, add sauerkraut and stir-fry, add sugar and water until cooked, add salt to taste and serve. Add oil, garlic, and ginger to a wok and sauté until fragrant. Pour in pork intestines and stir-fry until fragrant. Add water, cover, and cook. Add sauerkraut, stir-fry evenly, and thicken the sauce.

NO.5 Spicy Pig Intestine

Prepare the following ingredients: 600 grams of pig intestines, 2 tablespoons of vinegar, 2 tablespoons of flour, 2 slices of ginger, a little green onion, 1 cup of hot water, 200 grams of small red tomatoes, a little minced garlic, a little coriander, 1/2 tomato paste 2 cups, 1/3 cup soy sauce, a little sesame oil

The specific method is as follows: wash the pig's large intestine with flour and vinegar, rinse it with running water, then put it into a quick cooker with ginger slices, green onion segments, and hot water (excluding the amount?), blanch it, and then remove the pig. Rinse the large intestine with cold water and cut it into small pieces for later use. Cut small red tomatoes in half and set aside. Put the pig intestines from Step 1, the small red tomatoes from Step 2, and 1 cup of hot water into the instant pot, cover the pot, cook over high heat until the whistle sounds, then turn to low heat and continue cooking for about 18 minutes, then turn off the heat. After the safety valve is lowered, use a damp cloth to help quickly exhaust the gas. After the gas is exhausted, open the lid and cook over low heat for about 2 minutes without covering the lid. When the soup is dry, turn off the heat. Sprinkle with minced garlic before eating. Just add sesame oil and coriander.