Authentic production method of braised pork intestines Secret authentic production steps of spicy braised pork intestines

1, main ingredient: pork intestines 1000g, seasoning: clove 3g, cinnamon 3g, fennel seed 3g, licorice 3g, pepper 5g, tsaoko 3g, star anise 5g, pepper 4g, fish sauce 2g, soy sauce 70g, liquor 10g.

2. Put the pig's large intestine into a large basin, sprinkle with 3 tablespoons of coarse salt, turn it over by hand and stir well. Rub it with your hands until a large amount of gum emerges, inject clean water to wash it away, sprinkle with 3 tablespoons of coarse salt, if you rub it with your hands before, rinse it with clean water to completely remove the odor;

3. After deodorizing the pig's large intestine, turn to the side with the ointment, tear off the excess ointment, wash it, take it out and hang it to drain;

4. Sew the bag with a porous white cloth, put all the seasonings in, seal the bag mouth, put it in a big crock, pour water into a bowl of about 10, and cover the pot for about half an hour until all the seasonings taste the same.

5. Turn the pig's large intestine back to the side without ointment, use a dry cloth to absorb water, and the other side is also used for absorbing and wiping. Then press the horse's small intestine strip into the inside of the thick intestine head, like making sausage, the intestine strip fills a section of the intestine head, and a toothpick is inserted from the outside of the intestine head to the other side, so that the intestine is not easy to escape;

6. Add pepper, fish sauce, soy sauce, sugar, wine and appropriate amount of salt to the spice water, add inflammation and boil, then put all the pig intestines in, cover and cook for about two or three hours.