Raw material: pig large intestine.
Accessories: salt, rice vinegar, ginger, onion, green pepper, garlic, chives, coriander, soy sauce, liquor, edible oil, etc.
1. Prepare a proper amount of pig's large intestine, put it in a pot, add a spoonful of salt and a proper amount of rice vinegar, then add clean water that hasn't passed through the pig's large intestine, grab it and stir it, and soak it for about 10 minute.
2. Next, prepare some seasonings, prepare a piece of ginger and cut it into shredded ginger, half an onion and cut it into onion sections, wash the green pepper and cut it into sections, half a garlic is cut into sections, one onion is cut into onion sections, and one coriander is cut into coriander sections for later use.
3. Clean the soaked large intestine with running water, then add a proper amount of salt and stir well again. Wash it several times, thoroughly clean the large intestine, put the cleaned large intestine on the chopping board, cut it into small pieces and put it on the plate for later use.
4. Boil the pot, pour an appropriate amount of cooking oil into the pot, stir-fry the large intestine evenly after the oil is hot, stir-fry the large intestine until it curls, and immediately put the large intestine into the plate for later use.
5. Pour an appropriate amount of cooking oil into the pot, add ginger and garlic after the oil is hot, stir-fry with pickled peppers, then add an appropriate amount of onion and stir-fry, then add a spoonful of salt, a spoonful of soy sauce and a little white wine, stir-fry over high fire, then add coriander and onion, and stir-fry for no more than 1 minute, otherwise it will affect the taste of the pig's large intestine.
Eupolyphaga is raised in greenhouse for 6 months to pick males, and 2 months after picking males is the mating period