Homemade Stir-Fried Intestine Recipe How to Make It Taste Good Without Any Odd Smell
Ingredients:lamb intestine in appropriate quantity, flour in appropriate quantity, star anise,cinnamon, candy sugar,garlic cloves, ginger slices all in appropriate quantity,
hot chili sauce "La Jie Mei",
and "A Xiang Po" spicy sauce, each in appropriate quantity, green and red peppers in appropriate quantity. Specific steps:1. Use lamb intestine in appropriate quantity, place it in a basin and add flour to rub evenly with hands, one section at a time, wash the sections under running water until the surface is clean. Turn over the head of the intestine, rinse again while squeezing from inside out with water.
Add flour to rub after rinsing, remove excess fat from inside the intestine, then turn it back. Place lamb intestine in boiling water and cook vigorously for a long time, then drain and cut into appropriate sizes. Set aside in a bowl.2. Star anise, cinnamon, candy sugar, garlic cloves, ginger slices all in appropriate quantity."La Jie Mei" chili sauce,"A Xiang Po" spicy sauce, each in appropriate quantity.green and red peppers, cut into segments for later use. 1 onion, half of it cut into onion strips for later use.
3. Heat the pot dry, then heat again without oil, add star anise, cinnamon and fry over low heat until lightly fragrant. Add ginger slices to fry until aromatic, then transfer lamb intestine and fry vigorously to remove moisture from the lamb intestine and release its fat. After releasing the fat, add candy sugar and a little water, continue frying until the sugar melts and caramelizes on the lamb intestine, most of the fat has been released. Move the lamb intestine to one side of the pot, drain off excess oil, then add "La Jie Mei" chili sauce and "A Xiang Po" spicy sauce with lamb intestine and fry until the sauce is fragrant. Add a spoonful of dark soy sauce and stir-fry until well colored.
4. Stir-fry evenly until colored, add 1 tablespoon of second-cask white spirit, cover the pot and simmer for 15 seconds. After 15 seconds, uncover and cook off any excess second-cask white spirit. Add enough water to cover the lamb intestine, add salt and pepper, then cover with a lid and start cooking over high heat, switch to low heat after a while to simmer for 40 minutes.After 40 minutes, uncover and mix in garlic cloves, continue simmering for another 15 minutes. 15 minutes later, add green and red peppers, cook until the sauce thickens.When the sauce is appropriate, add chicken essence, stir-fry evenly. Pour hot oil into a warm serving bowl, place lamb intestine inside, and serve. Open the lid after 40 minutes and add sliced garlic chives, simmer for another 15 minutes. After 15 minutes, add green peppers.Add red bell peppers. Sauté for a moment, then add in the chopped peppers. When the sauce is to your liking, add an appropriate amount of chicken essence.Stir-fry evenly. Transfer the stewed intestines into the pot.Season and serve hot. Add sliced onions after scalding, place the intestines in a pot, and deliciousness is achieved.
