A list of the contents of this article:

How to marinate the large intestine of Lishui distiller's grains

1. Boil the large intestine with water first, scald the blood and remove the dirt. Pot oil, pour sugar, boil out sugar color, to constantly paddle the shovel, so as not to burn. When the sugar melts and the oil turns brown and bubbles, pour in spring onions, ginger and garlic and stir-fry.

2. Wash the bought pig large intestine; by the way, put the bought large intestine into a basin and rub it back and forth with some flour (a little more), salt and a bottle of beer. Until the dirt on the large intestine is washed and put into the sink, rinse the large intestine with running water until the flour on the large intestine is clean.

3, rough fat intestines, cut open the intestines with scissors, clean up the oil flowers, impurities and so on. Wash and put into a bowl, add cornstarch, high spirits (above 50 degrees), and rub and scratch with hands for 5 minutes. Rinse with water and drain.

How to pickle salted sausage

1. Put the fat in a basin, add boiling water and soak the meat until the water is cool. Then fish out the meat and cut Xiaoding. Add spirit and sugar and marinate for 12-20 hours. Marinate the fat meat and then take out the lean meat. Dice the lean meat. Mix fat with lean meat. Add the rest of the seasoning.

2. Prepare the drying tools: choose a sunny and ventilated day to dry, and prepare the drying net or string. Drying: take out the pickled fat sausage, fix it with a string or toothpick, and then put it on the drying net or hang it in a ventilated place.

3. Rub and rinse continuously with plenty of salt and white vinegar. Pickled fat sausage: clean the fat sausage with five-spice powder mixed into juice and the right amount of salt, marinate with soy sauce for 3 days and turn it halfway. Smoked sausage: the pickled sausage is dried outside and sealed in a fumigant box with grain chaff, fruit shell, orange peel and other fumigants.

4. To marinate fat sausages by yourself, you need to prepare fat sausages, salt, sugar, high spirits, spices and other ingredients, and complete them through cleaning, pickling, drying and other steps. First of all, choosing fresh fat intestines is the key. When buying, choose fat intestines with pink color, tough texture and no peculiar smell.

5. 40 grams of salt and 80 grams of liquor. The first step is to wash the pork and cut into pieces with a knife. Then put it into a meat grinder and grind it into small pieces. Soak the casings in salt water and wash them. Mix pork with seasoning and let stand for half an hour. Then put the pork into the casings. Tie it up, hang it to dry, and it's done.

How to pickle pig large intestine for the Spring Festival

1. After buying the pig's small intestine, wash it with warm water. There are some white fat meat and mucous membrane on the outside of the intestine. Tear it off first. Be careful to tear up the casings.

2. 1500 grams of excipients in pig large intestine: 5 grams of salt, 10 grams of soy sauce, 30 grams of chili powder, 50 grams of cooking wine, 10 grams of 13 fragrances, step of cleaning pig large intestine, step of draining water and putting salt, step of sprinkling with chili powder, step of sprinkling with soy sauce or rice wine, sprinkle with thirteen incense and mix well, marinate and taste for a day.

3. Clean the fat intestines: wash the dirt under the faucet first, peel off the grease on the surface, then turn it over and rub it with a lot of salt and white vinegar. Pickled fat sausage: clean the fat sausage with five-spice powder mixed into juice and the right amount of salt, marinate with soy sauce for 3 days and turn it halfway.

4. steps: rough fat intestines, cut open intestines with scissors, clean up internal oil flowers, impurities and so on. Wash and put into a bowl, add cornstarch, high spirits (above 50 degrees), and rub and scratch with hands for 5 minutes. Rinse with water and drain.

5. Use more salt and keep it fresh in the refrigerator after pickling. Before cleaning, turn the large intestine over and remove all the oil and dirt inside. Then, when cleaning the pig's large intestine, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it with clean water several times to make it clean.

6. Treatment method: pig large intestine is pickled with alkali powder for a few minutes, then add sweet potato powder and edible oil to grasp well, stir-fry pan to boil water, after boiling water into pig large intestine, 10-20 seconds to "shape" fish up and set aside.

How to marinate Lishui wine lees?

Boil the large intestine with water first, scald the blood and remove the dirt. Pot oil, pour sugar, boil out sugar color, to constantly paddle the shovel, so as not to burn. When the sugar melts and the oil turns brown and bubbles, pour in spring onions, ginger and garlic and stir-fry.

After the wine lees choke the large intestine and buy it back, wash it thoroughly and soak it in cold water for 30 minutes. After the water boils, put the large intestine into a blanch, boil the water again, and fish it out immediately. Do not take too long. Use chopsticks to hold one end of the large intestine while it is hot. Turn the large intestine over quickly.

In the curing process of lees meat, 70 to 80 grams of salt can be put into a kilo of meat. It is divided into three parts and used in three times according to the proportion of about 2:3:1. The first is primary salt, the second is large salt, and the third is compound salt. The first salt is spread evenly on the surface of the raw meat.

How to pickle fat sausage?

Clean pig large intestine, drain and salt, sprinkle with chili powder, sprinkle with soy sauce, sprinkle with soy sauce, sprinkle with rice wine, sprinkle with thirteen fragrances, marinate and taste for a day.

Prepare drying tools: choose a sunny and ventilated day to dry, and prepare a drying net or string. Drying: take out the pickled fat sausage, fix it with a string or toothpick, and then put it on the drying net or hang it in a ventilated place.

Wash the bought pig large intestine; by the way, put the bought large intestine into a basin and rub it back and forth with some flour (a little more), salt and a bottle of beer until the dirt on the large intestine is washed and put into the sink. Rinse the large intestine with running water until the flour on the large intestine is clean.

First of all, the pig large intestine will be washed clean, cleaning a few more times, can help to remove fishy. Then drain the water and put the right amount of salt in it. Sprinkle some chili powder in it. Then sprinkle with the right amount of soy sauce, and then pour the right amount of cooking wine, of course, rice wine is also possible.

First of all, choosing fresh fat intestines is the key. When buying, choose fat intestines with pink color, tough texture and no peculiar smell. When you get home, turn the fat intestines over and scrub them repeatedly with salt and flour to remove oil and mucus from the inner wall of the fat intestines, and then rinse them off with clean water.