1. Cut the cooked pig's large intestine into 2 cm long finger-pulling segments.

2 put water in the pot. When the water boils, blanch the cut pig large intestine to remove oil, and take it out to control the water for later use.

3. Take another oil pan, widen the oil, and pour it into the boiled pig's large intestine after 7% heat.

4 fry the pig's large intestine until golden brown, and remove the oil.

5. Leave the bottom oil in the pot, add onion, ginger and minced garlic and saute until fragrant.

6 pour in some soy sauce and add a little salt to stir fry.

7 pour in a tablespoon of white sugar to refresh.

8 pour in two tablespoons of cooking wine.

9 cook a small amount of white vinegar or aged vinegar.

1 pour in half a bowl of clear soup or boiled water.

11 stir-fry the soup.

12. Pour the pork intestines with clean oil and simmer slowly.

13 add cinnamon powder, Amomum villosum powder and pepper to collect juice.

14 pour in pepper oil and stir well, then serve, sprinkle with chopped green onion or coriander.