Clean up. A pair of large intestine, washed as above. Blanch the water. Put the whole large intestine in a pot and rinse it with cold water. Add ginger slices and onion with high-alcohol liquor, cook for 5 minutes, turn off the fire and take it out. Rinse with cold water to natural temperature while it is hot. The key of this step is that liquor, onion and ginger are all sharp tools to remove odor, and cold water washing after blanching is to increase the taste of large intestine, and the finished dish tastes crisp and tender. Cook it half-cooked. Or onion, ginger, white wine, add soy sauce and cook the large intestine for 30 minutes. Why use white wine or high-alcohol liquor? Because pure high-grade grain wine has the best effect of removing bad taste, restaurants are reluctant to use it, so their recipes are all cooking wine. Take out the cooked intestines, cut them into inches, and then take the intestines at the head of the intestine as the basic unit, and stuff the intestines at other parts into the head of the large intestine, filling them up without leaving any gaps. This process is the key to external focus and internal tenderness. Why? Look down there. Oil the wok, heat it to 60%, smoke it slightly, and put it into the undressed large intestine. The oil surface flooded more than half of the large intestine, frying and frying, and the outer layer of the large intestine felt burnt when it touched the shovel, so it was picked up for use. Stir-fry shallots, ginger and garlic in another wok, then season with vinegar, add soy sauce, put in large intestine and drown with broth. Keep the fire burning and keep the juice collected. Collect the juice for an hour and a half, shovel out the large intestine and put it on a plate. Boil the soup in the pot until it is thick and pour it on the large intestine. If you want to look better, burn a spoonful of pepper oil and pour it on. Oil is bright.