The required materials are 500g of pig large intestine, 50g of green pepper150g and 50g of water-borne fungus. Seasoning needs 1 onion, 1 ginger, 3 garlic cloves, 0.5 tbsp cooking wine and light soy sauce, 3 tsps refined salt, 1 tsp monosodium glutamate and sesame oil, 3 tsps starch and 1 tbsp peanut oil.

First, wash and cook the pig's large intestine until it is 80% mature, then cut it into triangular pieces and marinate it with cooking wine and ginger. Auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into pieces. Add base oil to the pot, add onion and garlic, add green pepper, fungus, refined salt and monosodium glutamate and stir-fry until cooked. Put the base oil in the pan, stir-fry the pig intestine, add salt, soy sauce and cooking wine, then add the fried green pepper and fungus, stir-fry and add sesame oil to thicken the pan.

Brief introduction of fried pig large intestine

Stir-fried fat sausage is a widely representative Hakka food, which is deeply loved by Su Dongpo. According to legend, Su Dongpo was fascinated by its unique flavor when he first tasted this dish in Ganzhou, Jiangxi. After returning to Huizhou, I can't forget the unique charm of this dish. Every cup should be accompanied by fried large intestine. Seeing that it is so infatuated, people often exchange fried large intestine for its Mo Bao, and some simply call it fried Dongpo.

According to the function of pig intestine, it can be divided into large intestine, small intestine and intestine head, and their fat content is different. The small intestine is the thinnest and the head of the intestine is the fattest. Stir-fried pork intestines are the best, and Hunan cuisine generally likes the practice of stir-frying.