Braise pork intestinesPig's large intestineThe special features: brownish-red color, glossy and lustrous, fresh and delicious, not greasy even when fatty.

Teach you how to braisepig's large intestineand how to make it taste good.

1. Select the pig's large intestine head, clean thoroughly by turning inside out, remove oil stains with scissors, rinse well, turn over again and rinse well.After washing the large intestine heads, cut them into segments of 60-80 centimeters, add alkali to rub for a few minutes, then wash under clean water. Place in boiling water for 15 minutes, remove and rinse with cold water until clean, drain the water, and this is the intestinal base.

2. Add salt,soy sauce,cumin,fennel,cardamom,cassia,ginger (sliced), and chopped scallions to the pot, add water and bring to a boil. Let it simmer until the flavor of the ingredients comes out, then turn off the heat, cool down the broth, add the prepared large intestine heads, and bring back to a rapid boil. Place a strainer on top and cook for 90 minutes, flip twice during cooking.

Remove from heat, drain the water, and let it cool.

3. After cooling, apply sugar syrup to the braised intestines and deep-fry in hot oil until done.

The preparation of red-braised pig's large intestine requires:about 200 grams of lardfor frying.

Small tips - food interactions:

Mandarin peel: Avoid using mandarin peel with pinellia and aconite.Do not use with warm, dry, pungent herbs.

Clove: Do not let it come into contact with fire, fears turmeric.

Angelica: Angelica dislikes chuanxiong.