pork intestines (used as food)

400 grams

pepper

two

condiments

oil

Proper amount

salt

Proper amount

Welsh onion

Proper amount

energy

Proper amount

garlic

Proper amount

Light soy sauce

A spoonful

dark soy sauce

Half spoon

Cooking wine

A spoonful

step

1. This is the fat sausage that my mother has tightened (tightening, the local method of treating animal internal organs, similar to blanching).

2. Cut the fat sausage into small pieces

3. Cut the red pepper into small pieces, slice the ginger and garlic, and cut the onion into small pieces.

4. Boil the oil and fry the fat sausage until it is golden and shiny. This step can fry a lot of oil, and the extra oil can be poured out for cooking.

5. Take out the fat sausage, pour off the excess oil, leave a proper amount of oil, and add onion, ginger and garlic to stir fry.

6. Add the fat sausage and mix well.

7. Add soy sauce, soy sauce and stir-fry the cooking wine evenly.

8. add water, add a little more, the tight fat intestines are not soft, and burn for a while.

About 9.20 minutes, the fat intestines are soft and rotten, and the soup is sticky. Add red pepper and stir-fry until it is cut off. Add salt and serve.