Cleaning. One pair of large intestines, washed as described above. Blanch. Large intestines as a whole cool water in a pot, give the onion segments ginger slices highly white wine, boil boil 5 minutes off the fire and fish out, while hot with cool water rinse to the natural temperature. The key to this step is that white wine, scallions and ginger are de-odorizing tools, blanching and then rinsing in cool water is to increase the texture of the large intestine, the finished dish has a crunchy texture. Boiled seven mature. Still green onions, ginger, white wine, add dark soy sauce, cook large intestine for 30 minutes. Why use white wine, or a high degree of white wine? Because pure height grain wine to remove the bad taste effect is the best, the restaurant can not afford to use this, so their recipes are cooking wine. Fish out the boiled intestines, cut inch segments, and then the intestinal head part of the intestinal segments as the basic unit, the other parts of the intestinal segments stuffed into the head section of the large intestine, stuffed full without leaving a gap. This process is the key to getting a crispy outside and tender inside, why? See below. Frying pan oil, 60% hot, light smoke, put dressed up sausage segments, the oil drowned sausage segments about half, even frying with deep-fried, sausage segments of the outer layer of the touch spatula to feel all the burnt, fish up and standby. Another frying pan, stir frying onion, ginger and garlic, then put vinegar to taste, add dark soy sauce, put the large intestine section, add stock to drown. Always high heat, keep the sauce state. When the juice to a small half of the time, shovel out the large intestine segments on a plate, the pot of soup to boil until thickened to pour the large intestine segments. If you want to look better, burn a spoonful of pepper oil and then pour it, the oil color is bright.