Ingredients: two pounds of fat intestines.

Marinade: appropriate amount of ginger, 6 dried peppers, one piece of rock sugar, appropriate amount of dried tangerine peel, appropriate amount of pepper, one spoonful of salt, one spoonful of cooking wine, two star anises, appropriate amount of fennel, 4 pieces of fragrant leaves, three pieces of cinnamon, 4 spoons of light soy sauce and half a spoonful of light soy sauce.

Cleaning fat sausage: salt, baking soda, flour, white wine and white vinegar.

Step 1: First, we go to the supermarket to buy pork intestines. When choosing, try to choose pork intestines with bright white surface color, and don't choose pork intestines that have turned black or turned gray. In addition, we can choose the pig's large intestine that has been treated once, and it can be marinated directly in water, but for the sake of health, I suggest you check it again, because there may be a lot of oil and lymph residues in it.

Step 2: After simply cleaning the pig's large intestine, put it into a pot of appropriate size, add a proper amount of salt, baking soda and flour (the ratio of flour to salt is controlled at about 2: 1), put on disposable gloves, fully knead the pig's large intestine and the ingredients added to it, and then rinse it with water for more than 5 times.

Step 3: Next, turn the pig's large intestine upside down, and then we can see there is a lot of white oil in it. We can tear off a part and leave a part, and the amount left depends on our own fat and thin preferences, but the oil left is best white. If some oil looks dirty and there are some small lymph on the surface, it must be removed, otherwise it will be harmful to the human body.

Step 4: After cleaning the grease in the pig's large intestine, put the large intestine into another clean basin, then add three spoonfuls of white vinegar and one spoonful of white wine, stir well with a spoon, and knead for about two minutes, so that the disinfection and deodorization effect is better. After two minutes, put it aside and let it stand for about 5 minutes. After 5 minutes, put the pig's large intestine in clean water again and wash it for three times. Next, turn the pig's large intestine back to the front, then add proper amount of baking soda and salt, knead for two minutes, then wash it twice with clear water, and then put it in clear water for later use.

Step 5: Next, take out a small bowl, add 4 spoonfuls of soy sauce, half a spoonful of soy sauce and one spoonful of oyster sauce to it, then add a spoonful of salt to it while stirring, and put it aside after thorough stirring. Then we will prepare other seasonings, such as ginger, garlic and onion, wash them with clear water and cut them into sections for later use. Other ingredients can be prepared according to personal taste.

Step 6: After the seasoning is prepared, take out the soaked pig large intestine and drain it, then put it into the pot and add an appropriate amount of water, the amount of water should not exceed that of the pig large intestine. After adding, pour in a spoonful of cooking wine and a few slices of ginger, and then boil over high heat. When the water in the pot boils, let's not turn off the fire immediately and let it cook for another two minutes. After two minutes, take out the pig's large intestine, and then put it in a colander to drain the water for later use.

Step 7: Pour the oil out of the pot, then put the rock sugar in with a small torch and stir the sugar slightly with a spoon. After the crystal sugar melts, add onion, ginger, garlic, pepper and spices in turn, and then stir-fry over low heat. After smelling the fragrance, pour some soy sauce, soy sauce and oyster sauce into the pot. After stirring evenly, add a proper amount of water to the pot, then bring it to a boil and turn off the fire.

Step 8: Take out the casserole, put the processed pig large intestine into the casserole, then pour the cooked seasoning, add a spoonful of cooking wine, boil it again, then turn to low heat and cook it for about an hour, stirring it with a spoon every 20 minutes. Time is up, don't open the lid at once, stew for another quarter of an hour. After a quarter of an hour, you can take out the pig's large intestine and cut it into pieces to eat.