Cách làm xáo lòng bánh mướt - đặc sản xứ Nghệ

Ingredients
200 gr small intestine

200 gr large intestine

100 gr pig heart

100 gr pig liver

Pork sausage, pig blood

1 handful of shallots (shallots)

1 handful of green onions

Seasoning: salt, fish sauce, MSG, pepper, chili

Lemon, coarse salt, vinegar to prepare the intestines

Broth

Cooking oil

How to make
1. Preparation

Squeeze a little flour on the large intestines to remove the slime, then blanch in boiling water mixed with a little fish sauce and crushed ginger to remove the smell. Take them out, wash them, and cut them into bite-sized pieces. Cut the small intestines into short pieces, put them in a basin with vinegar and salt, and gently squeeze out the liquid, wash them, and cut them into 5 cm pieces. Cut the sausages into bite-sized pieces.

Pig heart and liver are prepared and washed, and cut into bite-sized pieces. Then season with a little salt, pepper, and MSG to enhance the flavor.

Shallots are the spices that bring out the characteristic aroma of Nghe An's stir-fried intestines. Wash the shallots and crush them. Wash the green onions, cut the white stalks into long pieces, and chop the green leaves.

2. Preparation

Fried shallots, stir-fry the intestines. Season with salt and MSG to taste. Local Nghe An dishes often add salt to preserve the natural sweetness. Add a little fish sauce at the end to make it stronger because the fish sauce will turn sour after cooking for a long time.

After the intestines are firm, add the broth (bone broth). Or if you don't have any, add boiling water, measure the amount of water for enough people to eat. Add a little blood juice and stir well to increase the sweetness of the stir-fried intestines. Season to taste, add chili, pepper, green onions, then turn off the stove, scoop out and enjoy hot.

3. Finished product requirements

Crispy and chewy small intestines, crunchy heart, fatty liver, rich sausage mixed in the light blood-colored intestine broth, natural sweetness, and a little spicy from chili and pepper. This dish is best eaten hot to fully experience the flavor.

Note:

In the past, the dish was a dish eaten when the poor were in need, so the women here bought some sausage and blood to make it cheaper, then stir-fried it, adding water to make enough for the number of people in the house.

The quality of the dish has now increased with a rich filling, and can be eaten all four seasons, but it is best when the weather is cold.

The dish with Nghe An sticky rice cake is the best combo for breakfast here. 

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