Crispy fat sausage that can't be stopped (fried pork intestine)

Cooking Instructions

1. The pig's large intestine is blanched in hot water to make it not too slippery, then add salt and flour to grab it, rinse it inside and out, and tear off the fat and throw it away. Bring a pot of water to a boil and blanch for two minutes. (I didn't take a picture in this step, a network diagram)

   

2. Put all the spices and spices in the pot, add water and bring to a boil, taste the taste, and add or remove the seasoning according to your personal preference. The water boils, enlarge the intestines, put it in and cook over medium-low heat for 30 minutes to 60 minutes. (Network diagram)

   

3. When the time comes, take it out and let it cool, put it on with a bamboo skewer or chopsticks, and drain it. I was not in a hurry to eat and left it to dry overnight.

   

4. Regardless of whether you brush the crispy water or not, it must be dried before frying. Heat the oil in the pan, put it into the oil pan with chopsticks to bubble, then add the large intestine and fry until both sides are slightly golden. I put less oil, I am afraid that if I don't grasp it well, I can put more oil, and the color can be fried more evenly.

   

5. Scoop it up and let it dry and fry it again over high heat to make the large intestine more crispy. If you like to dry it, fry it for a longer time. Golden brown can be scooped up.

   

6. After cooling, the slices are served on a plate, and they are served with sweet and spicy sauce, which is fragrant but not greasy. The thin large intestine is fried and crispy.

   

7. The thick intestine part is not only crispy in the shell, but also soft and glutinous inside, which is really delicious to eat!