Many foreign friends say that people in China eat dark food. This is because they have not been exposed to the food eaten by China people. If you don't tell them what to eat, maybe they will accept it, but once you tell them, these foreigners may have to say loudly, no, no, no.

In fact, let alone some foreign friends can't accept it, and many China people can't accept it themselves, just like Houttuynia cordata, stinky tofu, Liuzhou snail powder, pig intestines, preserved eggs, fried insects, reproductive organs of some animals and so on. Like myself, I can't accept preserved eggs, fried insects and reproductive organs of some animals.

However, the pig's large intestine is actually cleaned, and that taste is still great. In fact, there is a famous dish about large intestine in China, which is crispy large intestine. This crispy large intestine is a famous dish in Guangdong Province. It tastes a little sweet, and no one is tired of it. If served with Chaozhou sweet sauce, it will be absolutely wonderful!

Speaking of which, my mouth is watering, so let's learn how this large intestine is made. First of all, we need to clean the head of the large intestine, first do a simple treatment with clear water, and then add flour to clean the head of the large intestine by using the adhesion of flour. Finally, blanch the large intestine with boiling water again. After blanching, the large intestine will shrink, and then it will be washed again in cold water.

Take out a big pot and put it in first. 200g of clean water, then add wine, salt, soy sauce, ginger slices, licorice, star anise and cinnamon, put the water into our large intestine after boiling, then change the fire to low heat, slowly marinate for half an hour, and insert chopsticks into the large intestine to feel its elasticity. If chopsticks can be inserted, it means they are cooked.

Before eating, put the large intestine in a steamer, steam the large intestine, and then coat it with a little raw powder and mix it with water. At this time, we have to do the most crucial step, boil the oil from the pot, wait for the oil temperature to rise, and fry the large intestine in the pot until golden brown. Some people will put a long onion before frying the large intestine, so as to keep the shape of the large intestine and make it more fragrant.

Remove the fried large intestine and put it aside. When it's not so hot, you can start changing knives. Try to cut the large intestine into the same size, and then dip it in the plate. Take a small dish, put Chaozhou sweet sauce in it, and add some pickled cucumbers or pickled radishes next to it, so it won't get greasy.