Not everyone can cook a plate of delicious and crispy boiled pig’s intestine. Below are the reasons why boiled pig’s intestine can taste bad and how to avoid them.
Mistakes in boiling pig’s intestine
Buying non-standard intestines: You should avoid buying intestines that are thin and delicate with yellowish liquid inside, as they are usually tough and bitter. It is best to choose the front part of the intestines because this section is thicker and crispier than the end part, with round and white liquid inside. However, this part is often sold out quickly, so make sure to buy it if you can.
Boiled pig’s intestine will be crispy and delicious if you avoid the basic and simplest mistakes starting from the buying process.
Boiling the intestine in cold water: The intestine will be tough if you put it in cold water and gradually heat it up. This is the most serious mistake. The correct way is to boil the water vigorously and then put the intestine in.
Boiling for too long: Boiling the intestine for too long will make it tough. After putting the intestine in the boiling water over high heat, you need to quickly take it out when it is just cooked to ensure its crispness.
Letting the intestine cool down after taking it out: After taking out the intestine, place it immediately into a bowl of cold water (with some ice cubes if possible) with squeezed lemon, and it will be crispy and white. If you let it cool down on the plate, the dish will not only be tough but also unappetizing and dry.
Tips for boiling white, crispy, and non-bitter pig’s intestine
Let’s refer to the following tips to make a delicious plate of intestine for the whole family to enjoy
Choose good intestines
To buy the best and freshest intestine, you need to find a reputable and high-quality source.
The pig’s intestine is usually bitter and tough, especially the end part, which is larger, thinner, with yellowish liquid inside, darker in color, and mixed with blood vessels. To choose good intestine, you should choose the front part of the intestine, which is smaller, with tight and round internal organs, white and pink, and the liquid inside is white.
Clean the intestine
For regular intestines, you do not necessarily have to squeeze them clean with salt, ginger, lemon, or alcohol. You just need to flip the intestine, remove the fat, and knead it with a little salt mixed with flour, then rinse it under clean water. After completing this step, rub lemon on the intestine to remove any remaining dirt, and finally rinse it thoroughly under running water. With this method, the pig’s intestine will be clean and still maintain its freshness and deliciousness.
As for young intestines, you should just rinse them under the tap water in the intestine to remove the liquid or slightly squeeze them, then rinse again.
There must be a secret to make your boiled pig’s intestine as delicious and crispy as the ones from the stores.
Proper boiling method
Prepare a bowl of cold water with a few drops of lemon or use cold water mixed with a little vinegar, boil it and let it cool down.
Boil the water and then put the intestine in. This step is crucial because putting the intestine into boiling water will cook it evenly and make it crispy.
Add a little ginger for a better aroma.
Let the water boil for 2-3 minutes until the intestine turns pink, then take it out and soak it in the bowl of cold water with lemon you prepared earlier. By doing this, the intestine will be crispy, with a beautiful white color, and not become dark. Normally, the total boiling time from putting the intestine in boiling water to taking it out is about 7-10 minutes (depending on the amount of ingredients).
As for young intestines, just let the water boil for a few more minutes and then you can turn off the stove. Take it out and immediately put it in a boiling water tub mixed with some vinegar and a few ice cubes, let it cool down before cutting into bite-sized pieces.
The most important thing to make the boiled intestine white and crispy is to boil it quickly and take it out as soon as it is cooked. The longer you boil it, the tougher it will become.
According to VTC.vn
- Boiling in cold water: This is the most serious mistake. Always boil the water first and then put the intestine in. Putting it in cold water and gradually heating it up will make the intestine tough.
- Boiling for too long: Take the intestine out of the boiling water as soon as it is cooked to ensure it stays crispy. Overboiling will make it tough.
- Letting it cool down on a plate: Instead, place the intestine immediately into a bowl of cold water with some ice cubes and lemon juice to keep it crispy, white, and appetizing.
- Choose a reputable source: Buy from a trusted, high-quality source to ensure freshness.
- Select the front part: The front section of the intestine is smaller, with tighter and rounder internal organs. It is also whiter and pinker, with white liquid inside, which indicates better quality.
- Clean the intestine: Remove the fat and knead the intestine with a mixture of salt and flour. Then, rinse it under clean water and rub lemon on it to remove any remaining dirt. Finally, rinse thoroughly under running water.
- Boil the water first: Putting the intestine into already-boiling water ensures even cooking and a crispy texture.
- Add lemon or vinegar to the water: This helps the intestine stay white and crispy, and not become dark.
- Boil for a short time: The total boiling time should be around 7-10 minutes, depending on the amount of intestine. Take it out as soon as it turns pink.
- Soak in cold water after boiling: This step is crucial to maintaining the crispy texture and white color.
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