Braised large intestine with bitter clam
Overview
Bitter clam can unblock the heart yang, dredge blood vessels, lower blood lipids, and prevent arteriosclerosis. It is a top-quality dietary therapy for regulating heart disease. People with poor heart function, who usually feel chest tightness and heart pain often eat bitter clam, which is helpful. It can prevent coronary heart disease, angina pectoris, etc. Eating bitter clam can also nourish the heart and prevent aging. Eating bitter clam soup has a more effective effect. It is mild, but the stewed broth is not bitter. My mother said that bitter clams are not bitter when they are dipped in oil. This is because bitter clams have the effect of lowering qi. They relieve the greasiness of meat, and meat neutralizes the medicinal properties of bitter clams. Therefore, people with qi deficiency cannot eat bitter clams, but stewed bitter clams can be eaten, stewed ducks with bitter clams, and stewed pig viscera with bitter clams are all possible.
Tags
Ingredients
Steps
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Tear off the fat from the pig's large intestine after buying it, rub it with salt to wash away the mucus outside the large intestine, and blanch it in a pot of water
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Cut the blanched large intestine into sections and set aside
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Blanch the stick bones and rinse them
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Peel and wash the bitter clams, soak the kelp silk
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Add an appropriate amount of water to the pot, add the blanched stick bones and ginger slices, bring to a boil over high heat and skim off the floating residue
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Add 10 peppercorns and one aniseed
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Pour in the pig intestines
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Add shredded kelp and a few drops of vinegar, bring to a boil over high heat and simmer over low heat for 2 hours
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After 2 hours, pour in the bitter garlic and continue to simmer for an hour until the meat is soft and tender. Add an appropriate amount of salt
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When you eat it, dip it in chili oil and it’s very delicious
