Minnan specialty food - small intestine infused with scallions

2024-10-12 14:59:02 626

Although I haven't traveled to many places, my biggest interest when visiting a place is to learn about its customs and taste its unique cuisine. This delicacy doesn't require fancy designs or high-end displays. It can be at the entrance of an alley, a roadside stall, or a shoulder lifted cargo carrier. Even an 'ancient' bowl or a pair of 'worn-out' chopsticks are soaked with 'deliciousness'. Whether sour, sweet, bitter, spicy, salty, fragrant, or astringent, each flavor has its own irreplaceable aftertaste< br>

Details of ingredients

small intestine750 grams
Scallion750 grams
White Radish1 unit

Technique

difficultybeginner
workmanshipcook
tasteLight
timeThree hours

Steps to make Minnan specialty food - small intestine infused with scallions

1. After cleaning the front of the small intestine, flip out the back and wash it twice with clean water. Then, place it in a larger basin and add an appropriate amount of cooking oil and dry starch (no water is added to the basin at this time). Keep scratching and washing, and a lot of viscous substances will be washed out. Rinse with clean water. Repeat this 3 to 4 times. Align the small intestine with the faucet and rinse the original face clean. (Because when washing the reverse side, constantly grabbing and washing will definitely leak into the small intestine).
2. Clean the scallions thoroughly and control the amount of water.
3. After thoroughly washing the small intestine, turn it back to the front and start pouring scallions about 2 centimeters away. (Because we need to leave a space to tie the knot behind)
4. Pour scallions into the small intestine. (Here I actually poured in 3 scallions, so for better demonstration, I only used 1 scallion in Figure 3)
5. After pouring in one section, promptly add scallions. Keep pouring down like this.
6. Fill everything up.
7. Use clean cotton thread to tie the four heads of the small intestine that has been filled.
8. Put it into the pot, add an appropriate amount of water, and add an appropriate amount of salt according to your taste.
9. Cover the lid and bring to a boil over high heat, then reduce the heat to low and simmer for about 1 hour.
10. Add an appropriate amount of sliced white radish. (It doesn't matter whether you add it or not, it's not related to pouring scallions)
11. Continue cooking for about 20 minutes until cooked, then add a little chicken essence. (Chicken essence can also be omitted)
Before consumption, hold the small intestine with chopsticks in your left hand and cut it into sections with kitchen scissors in your right hand before serving.