Add a few tablespoons of salt and a bowl of flour to the pig intestines.Wash the pig intestines inside and out.Turn it overRemove the lard oil insideThrow away the grease, and clean up lymph.Add white vinegar and wash again.Turn it back when you finish.The pig intestines are so clean and no peculiar smell.Put the pig intestines in the wok when the water is cold, blanch it.Add a ginger and green onions knotA little bit cooking wineThen we prepare a spice bag: 2g cassia, 2g star anise, 2g tangerine peel, 2g Momordica.1g citronella, 4 Syzygium aromaticum, 1 Amomum tsao-ko and 2 bay leaves.Put it in a bagYou can buy it from a normal spice shop.
This spice portion can make around 1-1.5kg meat.Take the pig intestines out when it changes color and wash it again.Pour a little bit oil in a new wok.Fry 20g crystal sugar to get a sugar color.Put some water.Now we make the sauce. Half bowl of light soya sauce2 spoons of fish sauce, 1 spoon of dark soya sauce,Few galangals, if you don't have use gingers.Some salt.The taste of sauce is salty than a normal fried dish.2 mushrooms to add flavor.Few dried chili, if you like spicy you can add more.Put the spice bag in, and cook 15 minutesNow put the pig intestines in.You can put eggs in it if you like eggs.But the eggs must be cooked first.When the sauce is boiled, turn to medium-low heat for 20 minutesTimes up.The color of the pig intestines becomes red after 20 minutes of stewing.Now we can turn off the heat and braise for 3 hours.The longer the pig intestine is stewed, the better it tastes and the better it looks.Braise until now, the pig intestines color is so nice.If you want the eggs to be tastier, you can leave it overnight.The yolk will also become delicious.If you want to eat it when it's cool, reheat it.Wow, smell really good.Cut it into small piecesWow, it is so attractive.
Pour some sauce, the dish is done.Try it if you likeToday tips: Ingredients: 1.25kg pig intestines， 6 eggs, 150g light soya sauce, 20g fish sauce, 10g dark soya sauce, 10g salt, 2g cassia, 2g star anise, 2g tangerine peel, 2g momordica, 1g citronella, 4 Syzygium aromaticum, 1 Amomum tsao-ko and 2 bay leaves, 2 mushrooms, 4 dried chilis, galangal, green onions knot, 10g cooking wine. PS: these spices can make 1-1.5kg meat.
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