Seasoning: 10 grams of sugar 60 grams of vinegar 15 grams of maltose 5 grams of yellow wine 120 grams of peanut oil 120 grams of starch (peas) 3 grams of each appropriate

Crispy fried intestines head of the practice:

1. Take the head of the intestines, the head of intestines cooked in a pot, instead of white brine rolling immersion in water for 20 minutes, fished up to absorb the water, 50 grams of white vinegar with white vinegar, Shaojiu Kai Maltose, the large intestine head color, hanging in the ventilation to dry; the remaining vinegar and sugar add starch and the right amount of water into sweet and sour gravy.

2. martial arts fire pot of oil, oil roll, into the large intestine head deep-fried to a big red, fishing up cut pieces on the plate, with sugar and vinegar gravy to eat.

For more information on crispy fried intestines, see Mint.com Food Library/shiwu/cuipizhachangtou