Small intestine pot
Overview
When I got up in the morning, my mother had already washed the small intestine and poured water. Actually, the small intestine does not need to be washed with water to cook this dish, but my mother felt that it was unhygienic. Just use water. It tastes good after being cooked, quite chewy, and the more you eat it, the more delicious it becomes. The soup mixed with rice goes well with rice, and it is a perfect match for autumn-fat hard vegetables!
Tags
Ingredients
Steps
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Wash and cut the ingredients as shown in the picture.
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Wash and drain the small intestine and cut it into small pieces (unwatered ones are better).
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Add 1 spoon of light soy sauce and 1 spoon of cooking wine
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Add an appropriate amount of ground white pepper to make it more flavorful.
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Add a tablespoon of Chaoshan Shacha sauce.
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Stir and marinate for 1-2 hours and set aside.
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Put oil in a casserole, add ginger and garlic and saute until fragrant.
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Add onions and stir-fry for a while.
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Pour in the marinated small intestines, along with the marinated soup, and add 1/3 bowl of water.
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Cover the lid and simmer over medium heat for 20 minutes (if the intestines have not been soaked in water, just simmer for 10 minutes). Sprinkle with coriander.
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Garnish with green and red spicy millet and serve.
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The small intestine is very tasty and chewy!
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The soup is great when mixed with rice, a great dish for autumn fat!
