Cantonese crispy pork intestines (super simple)

I like to eat pork intestines, white chopped, braised and soupy. A few years ago, I went to Guangzhou with Apple Baby, and I ate a fried pork intestine that was crispy on the outside and tender on the inside, and the taste made my mouth water when I thought about it. Helpless, my level is limited, I didn't dare to try, recently Yang Bao will walk, I can spare some time to make a dish I love to eat, so I think of fried pork intestines, I want to try, I never thought of the taste, wonderful! Then while Yang Bao is sleeping, send a recipe to share with everyone. The image does not have any filters. In addition, I bought a pair of large intestines, which I handled by myself, and it took me half a day, so I don't have to do a detailed cleaning process here. I only used one of the paragraphs and then processed it into 5 small segments . Description : The amount of condiments is determined according to personal taste, which is not limited, after all, each household has different containers, and the taste of the materials is slightly different.

Ingredients

Piglargeintestine severalsegments(Iprocessitinto5 segments)

Rocksugar 25 g

Octagonal 3

bayleaves 6 pieces

Lightsoysauce 10 scoops

darksoysauce 4 scoops

Oystersauce 4 scoops

Cookingwine 4 spoons

Pepper 3 pieces

Garlic 6 cloves

Ginger 5 slices

Acertainamountofwater

Cooking Instructions

Prepare the condiments.
The raw large intestine treatment section is not supplemented. (I bought it raw and dealt with it myself for a long time).

Put all the ingredients together on low heat and marinate for 60 minutes. (The large intestine should be blanched and then put in a brine pot).
Cook to this extent.
Remove from heat and allow to dry.
Fry the dried large intestine in oil until caramelized .

Some friends like to rub crispy water (water 2 vinegar 1 ratio), I don't use it, and it's delicious to fry it directly. Super next time, there will be another dish to take out next time
.