Traditional Culture Encyclopedia - Hotel accommodation - How to make steamed pork intestines with morning tea in the hotel?

How to make steamed pork intestines with morning tea in the hotel?

Weight of recipe description: 12 portions

material

720g large intestine, pickled cabbage 120g, 6 peppers, crystal sugar 1, 1 spoon, 60g shredded ginger, proper amount of water, 2. 90g of barbecued pork sauce, 1 and 1/2 teaspoons of fresh chicken powder, 65438+ salt.

working methods

(1) Boil the large intestine with crystal sugar, shredded ginger and water for 40 minutes, take it out, rinse it with cold water, and cut it into 2 sections. 3 cm short section for standby.

(2) Stir the seasoning (2) evenly, and then put the large intestine segment completed by the method (1) into it and mix well.

(3) Cut the sauerkraut into small pieces, blanch it with hot water to remove the salty taste, scoop it up, rinse it with cold water, and then drain it for later use.

(4) Mix the pickled vegetables with the method (2), put them into a small dish, and then steam them in a steamer for 5 minutes.