Small Intestine Pot
When I got up in the morning, my mother had washed the small intestine and made water. In fact, the small intestine used to cook this dish did not need to make water, but my mother thought it was unhealthy. You can make water by making water. It's delicious when you cook it well. It's chewy. The more you eat, the more fragrant it is. The soup and rice are better than rice. It's a good hard dish with fat!If you are not a cleaner, you can directly pickle it with the clean small intestine, without copying water. It tastes better. One piece of coriander root can be washed and put into the pot. My coriander root was cut and planted, so I didn't put it. The soul of this dish is a spoonful of Chaoshan Shacha sauce, which is a magic weapon of zero failure and cannot be replaced.
Step 1 . Wash and cut the ingredients as shown in the figure.
Step 2 . Wash and cut the small intestine that has been watered into small segments (the intestine that has not been watered is better).
Step 3 . Add 1 spoonful of light soy sauce and 1 spoonful of cooking wine
Step 4 . Add proper amount of ground white pepper to make it taste better.
Step 5 . Add a tablespoon of Chaoshan sand tea sauce.
Step 6 . Stir and marinate for 1-2 hours.
Step 7 . Put oil in the casserole, stir fry ginger and garlic until fragrant.
Step 8 . Add onion and stir fry for a while.
Step 9 . Pour the pickled small intestine together with the pickled soup. Add 1/3 bowl of water.
Step 10 . Cover and cook for 20 minutes over medium heat (10 minutes for small intestine without water), sprinkle with coriander.
Step 11 . Garnish with green and red millet and chili, and then serve.
Step 12 . The small intestine tastes delicious and chewy!
Step 13 . The soup juice is used to mix rice. It's really delicious. It's a hard dish with autumn fat!
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