The fried pork large intestine with scallion is a delicious dish in Shandong Province.
How To Make The Fried Pork Large Intestine with Scallion
Wash the pig intestines with 248g of vinegar and 45g of salt, remove the mucus on the surface, turn the intestines over and wash them together, and then rinse the intestines with clear water
Cut the scallion into sections, ginger into thick slices, and winter bamboo shoots into pieces with a length of 4cm, a width of 1cm and a thickness of 0.8cm
Blanch the pork intestines in the boiling water pan, take them out and wash them again, then put them in the water pan, add 2 grams of salt, 5 grams of cooking wine, a little green onion and ginger slices, cook them in a small fire, take them out when they are medium well, cut them into slices about 0.5cm thick
Heat up the pan, add 100g of oil, mix 5gof the sausage slices with soy sauce, put into the pan, fry the surface to golden yellow and take out
Add 50g of oil, add in the scallion and stir fry until golden yellow, add in the winter bamboo shoots, cooking wine, salt, soy sauce, sugar, pepper ash, MSG, add 200g water, put in the fat intestines, boil the wok in high heat, then burn it in low heat for about 20 minutes, after the fat intestines are cooked and rotten, thicken the juice with starch, pour in a little vinegar, and then put it on the plate.