1. Ingredients: 250 grams of tofu (Northern), 250 grams of pig intestine.

2. Accessories: 100 grams of rapeseed heart, 25 grams of carrot.

3. Seasoning: 3 grams of soy sauce, 3 grams of salt, 4 grams of MSG, 5 grams of cooking wine, 5 grams of Sichuan peppercorns, 5 grams of green onions, 3 grams of ginger, 3 grams of garlic (white skin), lard ( Refined) 20 grams, sesame oil 2 grams, chili oil 2 grams.

4. Cut the cooked pig intestines into water chestnut pieces, blanch them in a boiling water pot, take them out, and drain the water;

5. Cut the tofu into 4 cm diamond-shaped pieces. , blanch it in boiling water;

6. Wash the rapeseed heart and split it into single leaves;

7. Cut the green onion and ginger into mince;

8. Slice garlic;

9. Peel the carrots and cut into small diamond-shaped slices;

10. Place the pot on a high fire, add lard to heat, and add chopped green onion, Stir-fry minced ginger and garlic slices;

11. Add pig intestines and carrots to the pot and stir-fry, add 500 grams of broth, add soy sauce, refined salt, cooking wine, and Sichuan peppercorns, then add tofu and bring to a boil Then switch to medium heat and simmer for 15 minutes;

12. Add rapeseed, monosodium glutamate, and red oil (chili oil), simmer for another 3 minutes, and drizzle with sesame oil.