Taste: spiced process: marinated large intestine material: main ingredient: pig large intestine 1000g.

Seasoning: 3 grams of clove, 3 grams of cinnamon, 3 grams of fennel seeds, 3 grams of licorice, 5 grams of pepper, 3 grams of tsaoko, 5 grams of star anise, 4 grams of pepper, 2 grams of fish sauce, 70 grams of soy sauce, 0/0 grams of white wine/kloc-0, and 20 grams of salt teach you how to cook braised large intestine, and how to cook braised large intestine is delicious.

2. After removing the odor of the pig's large intestine, turn to the side with the ointment, tear off the excess ointment, wash it, take it out and hang it to drain;

3. Sew the bag with a porous white cloth, put all the seasonings in, seal the bag mouth, put it in a big crock, pour water into a bowl of about 10, and cover the pot for about half an hour until all the seasonings taste the same.

4. Turn the pig's large intestine back to the side without ointment, use a dry cloth to absorb water, and the other side is also used for absorbing and wiping. Then, press the horse's small intestine strips into the inside of the thick intestine head, like making sausages, fill the intestine strips with one section of the intestine head, and insert toothpicks from the outside of the intestine head to the other side, so that the intestine will not come out easily;

5. Add pepper, fish sauce, soy sauce, sugar, wine and appropriate amount of salt to the spice water, add salt to boil, then put all the pig intestines in, cover and cook for about two or three hours. The practice of soy sauce and fat sausage introduces the cuisines and their functions in detail: Chinese sauerkraut recipe for nourishing qi and blood, constipation recipe, nourishing body recipe and hemorrhoid recipe.

Taste: salty. Technology: Sauce and fat sausage. Ingredients: main ingredient: 2000g pork intestines.

Seasoning: salt 150g, soy sauce 500g, sugar 10g, onion 10g, ginger 3g, garlic 3g, star anise 3g, pepper 3g, cinnamon 3g and clove 3g. Sauced sausage is characterized by salty flavor, golden color, crisp and delicious. Teach you how to make fat sausage with sauce, and how to make fat sausage with sauce is delicious. 1. Pick and wash the fat sausage, scald it with boiling water, take it out, and wash it with clear water.

2. Put 2kg of clean water in the pot, boil water over high fire, add fat sausage, skim off the foam when scalding, cook for 1 hour, and then add refined salt, soy sauce, sugar color and meat buns.

3. Cook with slow fire, take out, and drain the soup to get the finished product.

"The Practice of Stewing Large Intestines" introduces the cuisines and their effects in detail: home-cooked recipes for tonifying deficiency, fitness recipes for nourishing yin, recipes for invigorating spleen and appetizing.

Taste: sweet and salty. Process: Braised large intestine. Ingredients: 500g of pig large intestine.

Seasoning: 6 g of coriander, 3 g of salt, 25 g of cooking wine, 5 g of soy sauce 15 g, 5 g of monosodium glutamate, 50 g of sugar, 2 g of pepper, 3 g of Rhizoma Drynariae, 0/5 g of sesame oil 15 g of chicken oil 15 g of onion, and 2 g of ginger.

2. After the pot is boiled, turn to low heat. If you find a bulge, deflate it with chopsticks, keep the shape and cook it until it is done.

3. Cook with clear water and fire, and add onion, ginger and pepper until cooked;

4. Take out cold water for cooling, put it on a plate and put it in the refrigerator;

5. Cut the fat sausage into 2.5 cm sections, blanch it thoroughly with boiling water, control the moisture, and set the fashion plate;

6. Stir-fry the spoon over high fire, put sesame oil, add 20 grams of sugar, and stir-fry over low fire until golden brown;

7. Push the fat sausage, turn the spoon to color it, put it in cooking wine, hairy Jiang Shui, soy sauce and chicken soup, add salt, vinegar, residual sugar, coarse essence and pepper, and simmer for 10 minute after boiling;

8. Turn the spoon over and stew 10 minutes, and the soup will thicken. Then turn the spoon over and wrap the juice evenly, pour the chicken oil on it, drag it to the plate and sprinkle with coriander powder.