双吃肥肠 | Fried Chitterlings Two Ways (Eng Subtitles)

双吃肥肠 | Fried Chitterlings Two Ways (Eng Subtitles)


Welcome to Happy’s Kitchen! Today’s let’s talk about how to make crispy & crunchy fried chitterlings This is braised chitterlings I bought from the deli section of my local Chinese supermarket If you can’t find this in your supermarket or Chinatown you can also braise it yourself, though the process can be time consuming you need to thoroughly clean the chitterlings with baking soda and water rinse and repeat until the run-off water is clean and then simmer with salt and spices for 4 hours or until tender so buying the chitterlings pre-braised saves us a lot of time For frying, I really recommend tapioca starch from yam This kind of tapioca starch is what coats popcorn chicken sold in Taiwanese bubble tea shops The benefit of yam based tapioca starch is that the grains are large so after frying gives a more crunchy texture So making fried chitterlings is super easy if we already have pre-braised chitterlings We simply pour some tapioca starch into a small bowl then we add some flavor to the starch.I have here my own spice salt blend In this salt I’ve added bay leaves, sichuan peppercorns, star anise and dried hot peppers I’ll do another video later on how to make this spiced salt at home. It’s a versatile mix for stir frying, grilling and dipping If you don’t have a favorite spiced salt mix you can add szechuan peppercorn powder, ground cayenne pepper or garlic powder to taste Also here is one egg beaten. Later we can test the difference in results of dry and wet batter You’ll see the texture of the two batters will be very different, as will be the taste Here the oil has already been pre-heated to around 350 degrees you can tell the oil is ready because there are waves at the bottom Let’s start frying.First dip the chitterlings in our seasoned tapioca starch. Shake off any excess starch Then gently drop the chitterlings in. You can see when you add the chitterlings to the oil there are small bubbles.That’s a sign that the oil temperature is good You don’t need a lot of oil for this, just enough to cover the chitterlings Once we start frying, we can turn the stove to medium Since the chitterlings were pre-cooked, we don’t need to fry for a long time, just enough to crispy the coating As soon as the coating turns golden we can take them out Because there is a coating of starch there won’t be a lot of oil jumping out of the pot threatening your sanity 🙂 We’ve been frying these now for five minutes (actually I suggest you just fry them for three minutes>_

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