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Friday, March 25, 2016

Braised Pork Intestine (卤肥肠)




Using my homemade master stock, which is already more than 7 years old. I made this braised Pork Intestine, I loved pork intestines a lot, but is absolutely worry about cleaning it, it could be quite gross.


I found very clean pork intestine in asian supermarket not long ago, all I need to do before cooking a little more cleaning and it is good to go!


我家的老卤已经有接近七年的历史了,经常取出卤各种卤料,越来越醇香好吃。前几天看见亚洲超市里收拾的的很干净的大肠,买来做了这款卤肥肠,下粥真好。

Ingredients:

For Master Stock Starter:

1 tsp Chinese Five spice
1 Black Cardamom
About 20 of Sichuan Pepper (花椒)
1 stick of Cinnamom Stick
2 bay leaves
1 tsp Fennel
3-5 cloves
1 star anise
1 tbsp of Hoisin Sauce
1/4 cups of fish sauce/ soy sauce
1 tsp Salt
3-4 small pieces of rock sugar


Others:
300 gm of pork intestines
1 inch of ginger
1 whole stalk of Spring onion (tie in a knot)

老卤的制作:
1 tsp 五香粉 
1 只 草果 
大约20只 花椒 
桂皮一根
桂叶两片
1 tsp 小茴香(Fennel)
3-5颗 丁香 
两颗 八角(大料)
1 tbsp 海鲜酱
1/4杯 鱼露或酱油 
1 tsp 
冰糖 几块




另外:
300 克 大肠
几片 姜
两根 葱




1. To make master stock, place all ingredients listed under master stock in a deep pot/stock pot with 10 cups of water and bring it to boil, then turn it to medium heat and keep simmering for another 30-40 minutes, take out all spices. The stock is ready.


2. Blanched the intestines with 2-3 pieces of ginger (lightly pounded) and 2-3 spring onions/onion and 1/4 cup of chinese cooking wine. Take the intestine out and wash well under running water.


3. Put the washed intestine into the braised stock, bring to boil and turn to low and cook for 3 hours, DO NOT take it out right away after switching off the stove. Leave it in the stock for another few hours will let the spices infuse better into the intestines.


4. Slice and serving as starter or use it with other vegetables to make different dishes.


Ps: You could also add some hard boiled eggs, fried toufu, Mushroom 1-1.5 hour before the intestine is ready and braise together, that way you have a mixed plate of braised items at the same time!



1. 把以上所有材料放到瓦煲里文火煮滚后,加入我的老卤(冷冻在冷冻室里),煮滚后卤汁成。

2. 清理好的大肠加上葱和姜还有1/4杯料酒煮滚,然后取出洗净,加入卤水里小火卤制3个小时。卤好之后在卤水里泡上几个小时更入味。

可以直接切片吃,也可以加其他的蔬菜做不同的菜肴。我喜欢用它来下粥,非常香。


p/s: 你也可以加入白水蛋,豆腐干和香菇一起卤,这样就有一盘各式卤料做菜啦!


中文版 -- 卤肥肠

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