Rice Fat Donkey Plate Intestine [Shaanxi Rice Fat Specialty]

What is Rice Fat Donkey Plate Intestine? Authentic Shaanxi Mizhi Specialty: Mizhi Donkey Plate Intestine

Summary:Do you want to know what Mizhi Donkey Plate Intestine is? This article is a detailed introduction to the special product of Shaanxi Mizhi - Mizhi Donkey Plate Intestine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Mizhi Donkey Plate Intestine. The full text takes about 5 minutes to read, mainly including the basic introduction of Mizhi Donkey Plate Intestine and its nutritional value? What are the product characteristics of Mizhi Donkey Plate Intestine? How did the history of rice fat donkey intestines come about? The production method of rice fat donkey board sausage, etc

Introduction to Rice Fat Donkey Plate Sausage

Donkey plate sausage is a well-known flavor food in Mizhi County, Yulin City, Shaanxi Province. It is very popular in the market because it not only has delicate and mellow meat, spicy and delicious taste, but also has the therapeutic effect of nourishing yin and kidney. The character 'ban' in 'banchang' means whole piece, referring to the entire large intestine of a donkey

Spicy, salty, tender, fresh and fragrant. The "donkey board sausage" is the top of the eight treasures of donkeys. Due to its fragrant and delicious taste, as well as its fat but not greasy texture, there is a saying in the folk that "one can give up their child's mother, but not their donkey board sausage"

How did the history of rice fat donkey intestines come about

Method for making rice fat donkey intestines

When making, first soak the donkey intestines in clean water for a period of time, then flip out the inner wall, place it on a table, gently scrape off the dirt with a knife, rinse with water, put it into a pot of boiling water with cooking wine, boil over high heat for several tens of minutes, remove it and wash it several times with clean water to remove the fishy smell, and let it dry for later use. Then use refined salt, soy sauce, chili peppers, and a medicinal bag containing cardamom, grass fruit, sand kernels, cinnamon, cloves, Sichuan peppercorns, fennel, and garlic sections. Bring to a boil in a clear water pot to make a sauce. Then put the dried sausage in and cook over high heat first, followed by low heat. After cooking, cut into small pieces that are inches long and serve on a plate