Bloody Fatty Intestines
Overview
How to cook Bloody Fatty Intestines at home
Tags
- hot dishes
- home cooking
- chicken essence
- cinnamon
- cooking wine
- dried chili festival
- dried chili pepper
- dried chili powder
- fat intestine
- ginger powder
- green onions
- old soy sauce
- prosperous blood
- scallions
- sichuan pepper oil
- star anise
- white cardamom
- white peppercorns
- zanthoxylum bungeanum
- fragrant leaves
- ginger slices
- minced garlic
- salt
Ingredients
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Dried Chili Festival Appropriate amount
- Dried chili pepper Appropriate amount
- Dried chili powder Appropriate amount
- Fat intestine Appropriate amount
- Ginger powder Appropriate amount
- Green onions Appropriate amount
- Old soy sauce Appropriate amount
- Prosperous blood Appropriate amount
- Scallions Appropriate amount
- Sichuan pepper oil Appropriate amount
- Star anise Appropriate amount
- White Cardamom Appropriate amount
- White peppercorns Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- ginger slices Appropriate amount
- minced garlic Appropriate amount
- salt Appropriate amount
Steps
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Make a piece of sausage, cut it into several sections with scissors, add an appropriate amount of flour and knead evenly, then wash each section with your hands. After all the rubbing is done, wash the flour with water. Turn the intestines over with your middle finger, and then use running water to turn the entire intestines over. After all the intestines are turned over, add an appropriate amount of flour and knead them evenly. Wash the inside section by section, then wash the flour with running water. After washing, tear off some excess fat, and then turn the intestines over. After the water in the pot is boiled, add the fat intestines, blanch them thoroughly and take them out.
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Put the sausage into a stew pot, add an appropriate amount of ginger slices, scallions, dried chilies, Sichuan peppercorns, bay leaves, cinnamon, star anise, white cardamom, and white peppercorns, then add an appropriate amount of water, cooking wine and salt, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. After 40 minutes, remove the sausage and cut into oblique sections for later use.
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Two pieces of Xuewang, cut into slices and set aside. Boil the water in the pot, add the blood and drain it out after it is thoroughly boiled. Heat the pot, remove an appropriate amount of oil, add minced ginger and minced garlic and stir-fry over low heat until fragrant. After stir-frying, add an appropriate amount of bean paste and stir-fry until fragrant. Add dried chili powder and stir-fry until fragrant. After fragrant, filter the braised pork sausage soup into the pot and add Add an appropriate amount of dark soy sauce and Xuewang, stir evenly, cover the pot, simmer over low heat for 10 minutes, then take out the pork intestines. Add in the fat intestines and reduce the juice over high heat. When the soup is suitable, add an appropriate amount of chicken essence, stir evenly and take out the fat intestines. Pour the soup into a bowl, add an appropriate amount of dried chili segments, scallions and minced garlic, then pour an appropriate amount of pepper oil, and finally use a spoonful of boiling oil to splash the spice head, and it's delicious.
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Finished product pictures
