【川菜】红烧肥肠

2024-05-23 12:02:33 1635

【川菜】红烧肥肠
肥肠这东东,不管是红烧,卤煮,炖豌豆汤,还是用青椒简单炒炒,都挺好吃,我小时候很好这一口呀,软糯肥肠放进嘴巴里,嚼上几口,满嘴生香,回味回味儿的,不由自主会多扒拉几口松软的米饭。**

今天和大家分享的是红烧肥肠的做法。红烧肥肠就米饭也好,做面条米线的浇头也好,百搭,怎么吃都好吃。

Details of ingredients

  • 新鲜肥肠5斤
  • 大蒜两头
  • 一块
  • 大料5个
  • 三奈半把
  • 老扣一小把
  • 小茴香一小把
  • 原汁酱油一勺
  • 老抽一勺
  • 冰糖约30克
  • 鸡精少许
  • 白醋2-3两
  • 两根
  • 郫县豆瓣一勺
  • 粮食白酒一勺

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间一小时

Steps to make 【川菜】红烧肥肠

  • 1.去掉大肠上的脂肪,先用两遍盐反复搓洗大肠,清洗干净后,再用一遍白醋揉搓一遍,去除大肠异味,然后用清水将大肠清洗干净备用。烧一锅开水,将大肠焯一焯水,然后用清水冲凉后,将大肠切成2-3公分左右的段备用。
  • 2.姜切大小合适的片或丝。大蒜去皮,洗净待用。葱洗净,切寸段。
  • 3.锅洗净,烧热后,放入适量花生油或菜籽油,烧至八成热。
  • 4.先放入姜片爆锅,然后加入一大勺郫县豆瓣,炒出红油。喜欢汤色红一点辣一点可以酌情多放一点豆瓣,只是注意不要过咸,以免影响后面的调味。
  • 5.倒入切好的肥肠段,不停翻炒。
  • 6.将肥肠翻炒一会儿。
  • 7.加入原汁酱油(生抽、味极鲜也可以)和老抽,放入花椒及各种香料、大蒜翻炒均匀。再加入适量清水和一块冰糖。水以刚淹住肥肠为标准。做肥肠的时候忙着炖一锅豌豆汤,就忘了拍后面几张照片了,见谅哈!
  • 8.将肥肠与汤一起放入高压锅,上汽后,中火压25分钟左右关火。气阀落下后,揭盖,开小火,根据咸淡适当加盐,放入鸡精味精及葱段,和匀即可。
  • 9.成品。
  • 10.成品
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