1. Stew first and then fry. Marinate the pork belly and sausage with spices and then stir-fry. Marinating can remove the toughness of pork belly and fatty intestines, and at the same time allow the pork belly and fatty intestines to absorb the flavor in advance. Do not add salt when stewing pork belly and fat intestines, because pork belly and fat intestines tend to shrink when exposed to salt and will soon become as tough as a rubber band. In addition, be careful not to over-stew it. It is just right enough that it can be easily penetrated with chopsticks. After it is stewed, take it out and let it cool before you can use it for stir-frying.

2. Blanch first and then fry. It is necessary to master the time and heat of blanching. After the pork belly or pig intestines are put into the pot, you should closely observe them. If you find that the pork belly or pig intestines have become slightly hard, immediately take them out and put them into cold water to cool down quickly. When they are cool, take them out and control them. Just control the water and you can cook. When blanching pork belly or pig intestines, be sure not to add salt. Some people also like to steam the cut pork belly or pig intestines in a steamer and then stir-fry them over high heat. When making raw fried pork belly or raw fried pig intestines in restaurants, they like to use edible alkali to treat the pork belly or large intestine, so that the fried pork belly or pig intestines are crispy and delicious. However, the amount of edible alkali and the marinating time are difficult to control, and the edible alkali will destroy part of the protein.