1. Main ingredients: 500g pig intestine, 100g Chaoshan pickles; auxiliary ingredients: MSG, appropriate amount of salt, 1 tsp pepper.

2. Wash the pig's large intestine, run it through boiling water and cut into small sections.

3. Pour the pig intestines into the soup pot, add appropriate amount of water and cook until boiling.

4. Pour in the pickles and peppercorns, simmer over low heat for half an hour until the pig intestines are tender, season with MSG and salt.