Practice of stewing bean skin in large intestine

Ingredients: 300g of bean curd skin, 400g of pig large intestine, 50g of pickled pepper and 50g of Chinese cabbage.

Seasoning: soy sauce 10g, cooking wine 15g, salt 6g, monosodium glutamate 3g and vegetable oil 30g.

working methods

1. Cut the pig's large intestine and pickled pepper into horseshoe segments with an oblique knife;

2. Cut the tofu skin into pieces;

3. Wash the tender cabbage with clear water to control the moisture;

4. Set the pot on fire, put oil and burn it to 80% heat;

5. Add tofu skin slices and fry until golden brown, and take out and drain the oil;

6. Blanch the large intestine and fried tofu skin slices in a boiling water pot;

7. Put the pot on fire, add fresh soup, large intestine section, bean curd skin section, pickled pepper section, soy sauce, cooking wine and tender vegetables to boil;

8. Skim off the floating foam, simmer on low heat until cooked, and sprinkle with refined salt and monosodium glutamate.