Raw materials: 400g of pig large intestine (rectum), 50g of fermented pepper, 20g of sour radish, 20g of sour potato head, 20g of sour winter ginger, 20g of ginger 10g, and 20g of chives.

Seasoning: 5g salt, 20g soy sauce, 5g monosodium glutamate, cooking wine 10g, aged vinegar 10g, 50g dry starch, 20g wet starch, 750g salad oil, 2g soda ash and 3g clear oil.

Making:

1. Add soda ash and dry starch to pig large intestine, knead repeatedly, and then rinse with clean water; Put clear water in the pot, put it in large intestine fire for 3 minutes after the fire boils, take out the water control, cut it into 4 cm long sections, and size it with cooking wine, salt and dry starch.

2. Cut the fermented pepper, sour radish, sour taro, sour winter ginger and ginger into small pieces; Cut the onion into sections.

3. Put salad oil in the pot, stir-fry in the large intestine for 2 minutes when it is 70% hot, and remove the oil control.

4. Leave 20g of oil in the pot, stir-fry the fermented pepper, sour radish, sour taro, sour winter ginger, ginger and chives 1 min, season with monosodium glutamate, soy sauce and aged vinegar, wet the starch paste, put it in the fried large intestine, stir-fry evenly, and pour the oil out of the pot.