The method of dry stir frying fat intestines

Health benefits

Pig colon: protects the liver, enhances immunity, and delays aging

Green pepper: enhances immunity, antioxidant, anti-cancer and anti-cancer properties

Onion: insecticidal

Ingredients and materials

400g pig colon

One green pepper

Half an onion

Moderate amount of dry red chili pepper

Several scallions

Three or four slices of ginger

Three cloves of garlic

One teaspoon of pepper powder

One teaspoon of sugar

One teaspoon of salt

1 tablespoon light soy sauce

A spoonful of Pixian Douban Sauce

Oil some

The method of dry stir frying fat intestines

I bought pig intestines from cooked food and cut them into diamond shaped pieces for later use. Tips for making raw sausages. Cut scallions into sections, slice ginger, and peel garlic. Wash green peppers, remove seeds, and cut them into pieces. Cut onions into large pieces and dry red chili peppers into sections.

2. Heat up the pot and add a little oil, then add scallions and ginger until fragrant.

3. Put in the cooked sausage and stir fry over low heat, paying attention to the heat when frying. Stir fry the fat sausage until the epidermis turns slightly yellow and oil comes out, then remove and set aside for later use.

4. Heat up the oil left by stir frying the intestines in the pot, then add garlic, dry red chili and stir fry until fragrant.

5. Add a spoonful of Pixian Douban Sauce, then add onion slices and stir fry until soft.

6. Add green pepper chunks and stir fry the fried sausage.

7. Add soy sauce and season with salt, sugar, and pepper.

8. Plate and eat!

Tips

1. When stir frying fatty intestines, do not use high heat, let the water slowly evaporate.

2. Attached is the method of braising large intestine: wash the inside and outside of the large intestine thoroughly, tear off the intestinal oil, put it in a basin, rub it repeatedly with salt and white vinegar, and rinse it clean. Add water to the pot, add cooking wine, and boil ginger slices until boiling. Blanch and remove. Add scallions, ginger slices, garlic, anise, fragrant leaves, cinnamon, Chinese prickly ash, salt, sugar, Baijiu, soy sauce, light soy sauce, cooking wine and some water, and braise for 50 minutes. Let the sausage cool and cut into diamond shaped pieces for later use.

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