Braised pork intestines with pickled cabbage-You Are Foodie

By enoch
30

Braised pork intestines with pickled cabbage

This is a dish that men can't resist. Sichuan cuisine is adopted. The sour taste of sauerkraut completely sets off the flavor of fat intestines. The steps are detailed and simple. You can see them at a glance!

Main Ingredients

pickled cabbage A moderate amount of
pork intestine A moderate amount of

Auxiliary Ingredients

Chicken essence appropriate amount
Baijiu A moderate amount of
Cooking wine appropriate amount
Raw extract appropriate amount
salt A moderate amount of
ginger appropriate amount
red pepper appropriate amount
Star anise appropriate amount
garlic A moderate amount of
Pepper A moderate amount of
Sichuan Pepper appropriate amount

This dish didn't last long. You can buy one piece of fat sausage at a time, cook it according to steps 2 and 3, cut it into sections, put it in the refrigerator for freezing, and take it out when you eat it.

Step 1 . The raw material diagram is shown in the figure.

Step 2 . Wash the large intestine repeatedly with salt.

Step 3 . Boil the pork large intestine with Chinese prickly ash and star anise dry pepper. Add a tablespoon of Baijiu. Do not cover the pot, and continue to cook for 20-30 minutes.

Step 4 . Remove and cut into sections, shred pickled cabbage, slice red pepper, ginger and garlic.

Step 5 . Put oil in the pot and stir fry the fat intestines until they are yellowish and dry.

Step 6 . Add dried garlic, chili and ginger slices, and stir fry until fragrant. Add sauerkraut and stir well.

Step 7 . Submerge the ingredients with water, add a tablespoon of soy sauce and half a teaspoon of salt, bring to a boil over high heat, and simmer over low heat for 20-30 minutes.

Step 8 . Collect the juice over high heat, add red pepper and fry until raw, and then add 1 / 3 teaspoon chicken essence

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