1, frying pan on a high flame, under the appropriate amount of water to boil, into the fat intestines to cook for 2 minutes to take out, rinse with clean water;

2, another change of water to boil, the pig intestines and then put into the pot simmering to eight maturity, removed a little drying, sopping up with a clean cloth to remove the grease and sheng into a bowl, under the soy sauce 25 grams of marinade to taste;

2, another change of water to boil, the pork intestines and then into the pot simmering until eight maturity, removed slightly dry with a clean cloth sopping up greasy, under 25 g of soy sauce;

3, the next soy sauce to taste;

3, the next soy sauce to taste. / p>

3, frying pan on high heat, pour peanut oil, burned to seventy percent hot, the fat intestines into the pot, frying side with a spatula toggle, until the fat intestines were golden yellow when the fish out, drained of oil;

4, the fat intestines will be drained of oil and cut into 0.3 cm thick eye-shaped intestinal rings;

5, frying pan on high heat, cooked lard, shallot section of the pot to stir a little bit, add yellow wine, minced ginger, pork soup 100 ml, mushrooms, magnolia slices, soy sauce, refined salt and fat intestines, that is, the end of the pot on a small fire for 5 minutes, and then move the pot to a high fire for 1 minute, add monosodium glutamate, thickening with wet starch, dripping into the cooked lard pan into the plate.