There are many ways to eat the pig's large intestine. No matter how you wash it, it has a unique taste and is not necessarily unclean. The main reason is that with the increase of age, the smell has penetrated into the intestinal wall ... but it doesn't matter, as long as the contents are invisible. Stir-fried with sauerkraut and pickled peppers. Yes, it's crisp and delicious, hot and sour. This is a common practice. In addition, there are fat sausages baked with fat sausages, which are the hearts of fat sausage lovers. As soon as the name of the dish is mentioned, it will automatically secrete saliva.
Braised large intestine, cooked and soft, not only has a strong halogen flavor, but also retains the tough taste of pig large intestine. This is not only an important mixed salt water, but also to keep the cooking time in a proper position to taste the best.
Many marinated shops have created a world by blindly marinating the large intestine and turned it into a business run by two or three generations. Even if people tell you the secret recipe selflessly, they still can't taste him, so they can only find something to eat. The famous brine stall in this place, many people had it in the alley near their home when they were young, right?
Tofu sausage, with washed pig intestines as raw materials, minced meat and tofu (mixed with pepper, salt and spices in advance) as stuffing, is cut into small pieces, hung in a ventilated place, exposed to the wind and the sun until the meat and tofu wrapped in the sausage are dry and moist, and can be eaten one by one. People who often cook can eat it from 12 to summer.
Cooking or steaming vegetables is very simple. Everything smells good except a little salty.
Glutinous rice sausage
Glutinous rice sausage is similar to tofu sausage, except that the tofu inside is replaced by soaked glutinous rice. To make glutinous rice casings, you should leave an extra piece, because glutinous rice is prone to flatulence, and it is a pity to burst the casings.
blood sausage
The blood sausage in the northeast is not as famous as meeting, and meeting is not as good as eating. Boil it into sauerkraut and white meat, serve it in a big pot and stutter. It's so enjoyable!
Fried liver
Beijing snack, called fried liver, is actually more intestines and less liver, mixed with starch. There is still a lot of minced garlic, which can't be seen without stirring. All you have to do is look at a sticky bowl, and the southerner you first met thought it was some kind of dessert.
pigskin
Often do pork stir-fry, except cooked pork, generally put the pigskin on it, mainly because the raw fried pigskin is not chewy, so it is better to discard it. And every time a family buys food, they don't buy too much meat. There is very little skin, and nothing is enough, so we can only throw it away. It's really a pity, especially the pigskin is so delicious!
For those who can't afford to waste, I can give you a little trick: prepare a dustpan or curtain to dry pigskin, as long as it is breathable, and you can also make one from the waste at home.
Every time you buy skin to hang meat, you can take off a layer of skin, wash it, spread it out to dry or dry it. When the curtain dries, you can make fried pigskin.
Prepare a pot of oil (it can be the oil you usually fry ribs). When the pot is hot, gently put down the dried pigskin, fry it until it bubbles, and then turn it over with long chopsticks. The newly fried pigskin is very crisp, its volume has expanded to two or three times that of the previous one, with a large gap, which is easy to bite and very fragrant. Sprinkle with salt and you can eat directly. If you can't finish it for a while, find a clean bag or jar and put it away when it gets cold.
When you eat it, soak it in broth, mushroom soup or clear soup, then cook it, add eggs, dumplings and seasonal vegetables to simmer together, and it becomes a very popular pigskin soup, which is very good. The cracks in the skin are full of soup and vegetable juice, which is soft and mellow when bitten. Yes
If you don't want to collect the skin like this and want to use it every time, you can cut the skin into squares. Before frying the meat, first fry the diced meat with the oil in the wok, then put the diced meat skin and refined lard into a bowl, and then fry other dishes. The leftover diced pork skin can be added with a little oil every time the vegetable soup is cooked. There is nothing wrong with the thick soup treasure, and the oil is spent there, and it tastes good. Moreover, the diced and fried pigskin is boiled, and even children and old people can eat it.
Roasted pigskin
Spread pigskin, brush seasoning on both sides, turn over on charcoal fire, and sprinkle with Chili noodles when cooked, that is, make a string of three or five pieces of barbecue skin on the barbecue stall and make it yourself. It's so large that it tastes great. There is no open flame, you can use the oven and set a time for you to eat.
Braised pork skin
Buy ready-made spiced gravy, reduce the washed pigskin and cook it together until soft.
Pigskin jelly
Frozen meat is definitely the boss in cold dishes. Even a white mouth can eat two bowls of frozen meat, not to mention adding ingredients and side dishes, which is even worse.
Making jelly is relatively simple, that is, scraping, unhairing and chopping the skin. The more you cut it into pieces, the stronger the frozen taste will be and the easier it will be to freeze. Then put the cut pigskin into cold water until it thickens, add salt, stir well, turn off the fire and let it cool, and you can basically eat it the next day. Besides adding salt, you can add a little Jiang Mo and star anise to taste in advance, but not too much. I also like to add some soy sauce, which tastes more delicious.
Meat skin topping
Fried pig skin, fried with sauce, covered with rice noodles and noodles, is a delicious meat skin topping, plus some blanched leeks and bean sprouts, which is very popular among Yunnan people. The so-called leaves refer to fried pigskin.
Lemon crystal peel
This is a cold salad, which needs to be cooked thoroughly in advance, then shredded, poured with fresh lemon juice, chopped millet pepper, salt, coriander, soy sauce and a little Chili oil, and mixed well. It tastes sour, spicy and tender, which is very appetizing.
(Pictures are organized from the Internet)