Ingredients: 20g cooked pork intestines, 50g big oil, onion 1, ginger 1, winter bamboo shoots 10g, Chinese cabbage 10g, refined salt 1.5g, Shaoxing wine and monosodium glutamate.

1. Cut the cooked large intestine into horseshoe-shaped pieces for later use. Wash onion, cut into sections, wash ginger and cut into pieces. Add ginger slices to the wok, add a tablespoon of Pixian watercress, and stir-fry red oil. If you like red and spicy soup, you can put more douban as appropriate, just be careful not to be too salty, so as not to affect the seasoning at the back. Put a spoon on the fire, use onion and ginger in the wok, add Shao wine, then add large intestine, bamboo shoots, Chinese cabbage and refined salt, and add a proper amount of soup to stew it.

2. After the soup is boiled, skim off the floating foam, add monosodium glutamate and scoop it into the soup bowl.