如何煮马肠子

主料：熟马肠子500克、洋葱1个

辅料：盐3匙、温热水两碗

1、准备好熟马肠。

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2、水洗一下。

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3、热锅冷水下马肠子，盖锅盖煮，水沸后中小火煮15分钟。

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4、洋葱切条。

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5、温热水加三小勺盐。

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6、洋葱放入盐水中。

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7、煮好的马肠子捞出，切片。

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8、切好后放入洋葱水中。

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9、成品。

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10、开吃。

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1、主料：熟马肠子500克、洋葱1个。

2、辅料：盐3匙、温热水两碗。

3、选熟马肠好一些，不用煮太久。

4、水洗一下。

5、热锅冷水下马肠子，盖锅盖煮，水沸后中小火煮15分钟。

6、洋葱切条。

7、温热水加三小勺盐。

8、洋葱放入盐水中。

9、煮好的马肠子捞出，切片。

10、切好后放入洋葱水中。

1、将马肉装在马肠里，并放在事先搭好的木架上。

2、在木架周围用土坯垒起，下方留一个小洞上方用毛毡盖住密封。

3、在木架的下方放入松木锯末、新鲜的松树枝叶点燃。

4、因为松木锯末不易起明火，新鲜的松树枝叶含有大量的松脂和水分也不易起明火，点燃后只是冒烟阴燃。

5、等到马肉和马肠脱水萎缩，表面呈黑红色就熏制完成了。

6、先用开水，大火煮10到15分钟，期间要起泡，一定要用牙签或尖物将其扎破，排出气泡，否则肠身容易炸裂。

7、等完全没有气泡后再换一锅冷水，小火煮两个小时以上或用高压锅压30分钟，煮熟后即可出锅，冷却切片即可食用。

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