Steamed large intestine with garlic and soy sauce is a common dish in Cantonese food stalls. The large intestine absorbs the smell of garlic and soybeans and has a unique taste. It is also mixed with wild pepper to remove the difference and increase the flavor. The salty flavor is a little spicy and is suitable for serving as a meal and wine dish. This dish is characterized by rich taste, elastic teeth in the mouth, and chewiness.
Ingredients of the Steamed large intestine with garlic
Pig large intestine 500g
Garlic 20g
Fermented soya beans 10g
Wild pepper 5g
1 onion
Red pepper 5g
Thin soy sauce 8ml
Thick soy sauce 5ml
Oyster sauce 10g
White sugar 3g
Salt 2g
Starch 5g
The proper amount of edible oil
Salt (for washing pig large intestine) 15g
White vinegar (for washing pig large intestine) 50ml
The cooking method of the Steamed large intestine with garlic
Step.1
Slightly pat garlic, chop wild pepper, cut scallion, and cut red pepper into circles
Step.2
Rinse the pig’s large intestine with salt and white vinegar for 10 minutes and rinse it with water
Step.3
Pour the proper amount of water into the pot and boil it, put the pig’s large intestine into the pot and scald it for 3 minutes, remove it and wash it
Step.4
Use a towel or kitchen paper to absorb surface moisture
Step.5
Cut the pig’s large intestine into segments
Step.6
Add garlic, fermented soybeans, wild pepper, thin soy sauce, thick soy sauce, white sugar, salt, and edible oil and mix well
Step.7
Then add starch and mix well
Step.8
Put it on the plate
Step.9
Steam over high heat for 10 minutes until cooked
Step.10
Sprinkle with scallion and red pepper
Step.11
Pour hot cooking oil, and it is finished. It tastes chewy.
