1. The large intestine we bought is the clean and half-cooked kind on the market. Buy it home, wash it and marinate it with cooking wine for a while.

2. Cut the ginger into thick slices and pat them into flat pieces, pat the garlic into flat pieces, heat the oil in a hot pan, add the bean paste, garlic and ginger and stir-fry for a while, then add the fat intestines and continue to stir-fry. Sauté for about three to five minutes. Then add cold water, about one to two volumes, and bring to a boil.

3. Cut the radish into small pieces, put them into the pot and cook them together. After the water boils again, reduce the heat and simmer for an hour.

4. Turn off the heat after one hour and simmer for half an hour. Bring to a boil again before serving.

5. When taking out the pot, leave some soup in the pot, put it on the plate and sprinkle some chopped green onion, then pour the hot soup in the pot over the chopped green onion.