minced pork intestines detailed ratio
Main ingredients: fresh fat intestines 1000 grams.
Braised Ingredients: 20 grams of scallion slices, 20 grams of ginger slices, 8 grams of salt, 5 grams of star anise, 5 grams of dried chili, 5 grams of pepper powder, 2 grams of pepper.
steamed batter ingredients: steamed meat rice flour 150 grams, fermented glutinous rice juice 60 grams, Pixian bean paste 45 grams, brown sugar syrup 35 grams, light soy sauce 20 grams, oyster sauce 20 grams, chopped green onion 15 grams, sweet noodles sauce 10 grams, chili noodles 8 grams, minced ginger, 5 grams of chicken essence, 3 grams of MSG, 3 grams of pepper noodles, and 2 grams of thirteen spices.
Detailed method:
1. Put the fat intestines into a basin and add appropriate amount of rice vinegar and corn flour to rub the fat intestines, wash them clean and set aside.
2. Put the cleaned fat intestines into a pot, add appropriate amount of water to flood, add appropriate amount of green onion, ginger slices and cooking wine to blanch, boil over high heat and skim off the foam, blanch over low heat for 3-5 minutes, then remove, rinse, and set aside.
3. Put the treated fat intestines into a pot and add braised ingredients: 20 grams of scallion slices, 20 grams of ginger slices, 8 grams of salt, 5 grams of star anise, 5 grams of dried chili, 5 grams of pepper powder, 2 grams of pepper, and then add pure water to flood. After boiling over high heat, boil over low heat for 50 minutes and then remove it and set aside.
4. Cut the cooked fat intestine into pieces with a knife, put it in a basin, and set aside.
5. Add appropriate amount of vegetable oil to the wok, add 45 grams of Pixian bean paste and 10 grams of chili noodles, stir-fry to the aroma and red oil and pour it directly into the fat intestines.
Then put 150 grams of steamed rice noodles, 60 grams of fermented glutinous rice juice, 35 grams of brown sugar syrup, 20 grams of light soy sauce, 20 grams of oyster sauce, 20 grams of chopped green onion, 15 grams of sweet noodles sauce, 8 grams of minced ginger, 5 grams of chicken essence, 3 grams of MSG, 3 grams of pepper noodles, and 2 grams of thirteen spices into the fat intestines and mix well, put it in a container, and set aside.
6. After the steamer boils, put the fat intestines mixed with the ingredients into the steamer and steam over high heat for 30 minutes.
7. Sprinkle appropriate amount of chopped green onion, minced garlic and chopped chili into the steamed intestines and mix well before serving.
Warm reminder:
fat intestines can be used with sweet potatoes or yam and potato cubes as a side dish before steaming. If you use yam or potato cubes, you can apply a little salt to taste.
