Seasoning: 35g onion, 30g ginger, 5g pepper, 5g salt, 5g monosodium glutamate, 2g vinegar, 8g pepper and 3g pepper.

The practice of stewed pork intestines with peas;

1. Cut the loop of pig fat intestine, rub it repeatedly inside and outside the large intestine with refined salt to remove impurities, and then wash it with clear water;

2. Wash it repeatedly with vinegar, rinse it off, put it in a boiling water pot for about 15 minutes, and take it out for later use;

3. Cut the onion and slice the ginger;

4.？ Soak the dried peas in warm water 12 hours, and the amount of water shall be 3 cm after the peas are flooded. After soaking, wash 1 time and drain.

5. Cut the cooked pork fat sausage into several sections, put it in a boiling water pot, add onion sections, ginger slices, pepper and pepper, and boil it over high fire;

6. When it is 70% rotten with low fire, take out the pork intestines, cut them into sections about 12 cm long, then put them in the pot with peas, and continue to stew in the cracks between rotten pork intestines, soup white and peas.

7. Put chopped green onion and monosodium glutamate into the pig intestines when eating.

For more information about stewed pork intestines with peas, please check Mint.com Food Bank/Restaurants/Stewed pork intestines with peas.