Fujian, people is preferred drink small intestine boiling water, taste is very good. So, what is the practice of soup of Fujian small intestine after all?
Small intestine 500g
Complementary makings: Sweet green is right amount salt, right amount anise, right amount cassia bark
1. small intestine is cleaned clean,
2. is put into boiled water to cross boiled water to go flavour,
3. is cleaned again cut paragraph,
4. is put into voltage boiler to add clear water, anise, cassia bark, ginger,
5. high pressure 40 minutes,
6. stews good small intestine to open a lid to put bit of salt,
7. is burned again, scatter on onion powder can
Recommend a few kinds to you classical
1 rice water boils small intestine, the congee that boil when put some of water more, the rice water after been boil is taken out reserve, small intestine is washed clean, rice water is put in boiler, not too stiff, but also fasten · of · of too rare · , wait for boil of the rice water in boiler, small intestine is cut paragraph, put, it is good to boil 1 minute, small intestine is very easy ripe, boil long old. Join salt, gourmet powder, rice wine, favorite word still can knock an egg flower, put bit of onion.
A falls in love with the sea to be the same as a city Small intestine Bao
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Soup of 4 sweetgrass small intestine
This is the Hakkas classical, but sweetgrass is bad to buy, naughty have on treasure sell, oneself search boiling water of next sweetgrass small intestine, small intestine is washed clean, put fry in boiler, add water next,
1000 beautiful net forum of Shanghai Boil, such soup are stewed come out to be able to bleach, put into boiler to stew, etc small intestine is fragile soft when join a few herb, salt, gourmet powder, soup is very sweet thick, have very distinctive herbaceous sweet smell.
The 5 bittern small intestine that boil
This is northward characteristic, taste is heavier, but had not been soup, it is small intestine and pork liver, pig abdomen is put in boiler together, heat to eat at the same time at the same time, soup
Sh1 of Shanghai Long Feng forum Shanghai night net F
It is the thick gravy that does with flavor soy cooking wine.