Spicy and sour large intestine
Overview
Hot and sour large intestine is a food made from pig intestines and hot and sour millet pepper. It is characterized by strong sour and spicy taste, smooth and crispy. Hot and sour large intestine is a very appetizing dish that is good for serving with rice. Here’s how to make it.
Tags
Ingredients
Steps
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After buying the large intestine, rub it repeatedly with salt and vinegar and wash it clean.
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After rubbing the large intestine, use pure edible alkali to wash away the sour smell on the large intestine.
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Cut the washed large intestine into small pieces, add vinegar and cooking wine and marinate for 30 minutes.
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Preparation materials: Wash the millet pepper (no need to cut it), cut the pickled radish into large pieces and cut into small pieces with a knife, wash the colored pepper, remove the stems, seeds and cut into pieces, shred ginger, minced garlic, and green onions for later use.
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Pour water into the pot and bring to a boil, add an appropriate amount of salt and cooking oil, pour in the marinated large intestine and blanch it until raw (the purpose of pickling and blanching is to make the large intestine chewier and more fragrant the more you chew it), remove and drain the water and set aside.
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Pour cooking oil into the pot, add onion, ginger and garlic and stir-fry until fragrant.
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Add millet pepper and stir-fry until fragrant.
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Pour in the large intestine, pour in appropriate amount of cooking wine and stir-fry until fragrant.
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Pour in salt, chicken powder, and light soy sauce and stir-fry until fragrant.
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Pour in the pickled radish and colored pepper and stir-fry until cooked through, then serve on a plate.
