How many days can the pig's large intestine be cured?

The pig's large intestine can be cured in one day.

After curing, it should be dried, usually about 15 days. Drying time depends on weather conditions, weather temperature, wind and other factors. Don't dry it too dry, or it will taste bad. After drying, put it in a cool and ventilated place and steam it. If you want to harden, air it for two days and freeze it in the refrigerator.

Pickling method steps of pig intestines

1. Scrub the pig's large intestine with salt or alum to remove mucus and dirt, cut open the intestine with scissors, and clean up the oil flowers and impurities attached inside.

2. After washing, put it in a bowl, add corn starch and high-alcohol liquor (above 50 degrees) and knead for 5 minutes.

3. Rinse with water and drain.

4, cold water pot, add cooking wine, blanch with green pepper, cook for about 30 minutes.

5. Pour cooking oil into the wok, add garlic and stir-fry chopped green onion.

6, after the fragrance, the fat sausage, has been constantly stirring, has been stirring until the edge of the fat sausage is brown.

7. Under the bean paste.

8. Stir-fry red oil and sauce.

9. Then pour the vegetables along the edge of the pot to further remove the odor.

10, add a proper amount of water.

1 1. After the fire boils, pour in the steamed fish and soy sauce, stir well, cover the pot, and simmer slowly.

12, stew for about 10 minutes, and open the lid when the soup is almost dry.

13, onion, green pepper.

14, stir-fry until onion is cut into sections, and add refined salt.

15, add some seasoning to taste.

16. Finally, sprinkle with chopped green onion, stir-fry and serve.