Ingredients: pig intestines, pickles (shredded ginger)

Seasonings: chili sauce, sugar, white vinegar, soy sauce, garlic oil and cornstarch

Method: Clean one pig intestine head (remove the fat, wash with salt and cornstarch), put it in a pot of water (put two slices of ginger, an aniseed and a little rice wine), blanch it, remove and cut into pieces for later use; Wash the pickles and cut them into small pieces. Stir-fry them in an oil pan beforehand. Add oil to the pan, put the shredded ginger and pig intestines and stir-fry over high heat. Then add the pickles and continue to stir-fry. Stir the seasonings evenly, and then add the seasonings to the pan. Stir-fry until the flavors are infused, then turn off the heat and serve.

Tips: Using the saltiness of pickles to get rid of the fishy smell of pig intestines is the focus of this side dish. In addition, you can add an appropriate amount of chili sauce to blend the spiciness into this dish and highlight the deliciousness of the fried pork intestines with pickles.