Blanch with boiling water to remove dirt.

Soak in cold water.

Slice.

Saute onion, ginger and garlic until fragrant. Add the right amount of oil and peanuts and saute until fragrant.

Stir-fried in the pig's large intestine.

Add vinegar and soy sauce, salt and seasoning.

Stir-fry until dry.

The pig's large intestine is a very common dish with fresh and tender taste and full of fragrance, but the fat content is too high to eat more.

This is a homely and light dish. It's fried, fragrant and refreshing.

1. Wash and cook the pig's large intestine until it is 80% mature, pick it up and cut it into triangular pieces, and marinate it with Shaoxing wine and ginger slices. Black fungus and green pepper are also cut into triangular pieces.

2. Add oil to the pan, stir-fry ginger, garlic, green and red pepper, fungus, refined salt and monosodium glutamate, and stir-fry out of the pan.

3. Put the oil in the pot, stir-fry the pig's large intestine, add the salt, mix well with soy sauce and Shaoxing wine, cover the pot and cook slightly, then add the fried ingredients and stir-fry, thicken with corn starch and mix well with tail oil, and serve.