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How to fry pork intestines to make them crispy

2025-12-31 06:53:29 gourmet food

How to fry pork intestines to make them crispy

Stir-fried pork intestine is a classic Chinese dish, but how to stir-fry it to a crispy and tender texture is a skill. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce the techniques and steps of frying pig intestines in detail, and attach structured data for reference.

1. Analysis of hot topics

How to fry pork intestines to make them crispy

In the past 10 days, discussions about "fried pig intestines" have mainly focused on the following directions:

hot topicsDiscussion popularitymain focus
Pretreatment method of pig large intestinehighRemove fishy smell, wash and blanch
Stir-frying heat controlMiddle to highStir-fry quickly, control time
IngredientsinGreen pepper, garlic sprouts, bean paste
The secret to crispy and tender texturehighStarch pickling, oil temperature control

2. Key steps for frying pig intestines

1.Material selection and pretreatment

Choose fresh pig intestines, preferably pink in color and elastic. Preprocessing is key:

  • Turn the large intestine over and rub it repeatedly with salt and flour to remove the mucus
  • After rinsing with clean water, soak in white vinegar for 15 minutes to remove the smell.
  • Boil the water in a pot under cold water, add ginger slices and cooking wine, bring to boil and remove

2.Cutting and marinating

Cut the processed large intestine into 3-4 cm segments and marinate with the following seasonings for 15 minutes:

SeasoningDosagefunction
light soy sauce1 tablespoonseasoning
cooking wine1 tablespoonRemove the fishy smell
starch2 teaspoonsStay crispy and tender
white pepperA littleAdd flavor

3.Stir-frying techniques

Heat the pan with cold oil. When the oil is 70% hot, stir-fry the large intestine quickly:

  • Keep the fire on high throughout the process and control the frying time to 3-5 minutes.
  • Fry the large intestine first until the surface is slightly charred, then add the ingredients
  • Finally, pour a little balsamic vinegar along the edge of the pot to enhance the aroma.

3. Frequently Asked Questions

questionSolution
Bitterness in the large intestineAdd a little tea or white vinegar when blanching
Not crispy enoughControl cooking time to avoid overcooking
Strong fishy smellAdd lemon juice or white wine during pretreatment
Too greasyUse kitchen paper to absorb moisture from the surface before frying.

4. The best formula recommended by netizens

According to recent reviews by food bloggers, the following recipes have received the highest praise:

IngredientsDosage
pig intestines500g
green and red pepper1 each
minced garlic2 tablespoons
Doubanjiang1 tablespoon
light soy sauce2 tablespoons
white sugar1 teaspoon

5. Tips

1. Thoroughly dry the water on the surface of the large intestine before frying. This will make it easier to fry the crispy skin.
2. If you like spicy taste, you can add dried chili pepper and Sichuan peppercorns to stir-fry until fragrant.
3. Sprinkle with coriander or chopped green onion to enhance the flavor before serving.
4. Best served with cold beer

Through the above steps and techniques, I believe you will be able to fry crispy, tender and delicious pig intestines. Remember, preparation and heat control are the two most critical factors, and with a little practice you can master the essence of this delicious dish.

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