1, cold water in the pot: before cooking the fat intestines need to blanch the fat intestines, blanching must be fat intestines in cold water in the pot, cold water in the pot to prevent the fat intestines shrinkage, the water boiled about 3 minutes after the fat intestines can be fished out to avoid the fat intestines in the heat of the fast tightening, resulting in the shrinkage of dry and hard, poor taste.

2, time is not too long: stewing time is too long will lead to shrinkage of the fat intestines, so cook the fat intestines can be cooked, do not stew for too long, so as not to cook the old, affecting the taste. Stewing can use chopsticks to tie the fat intestines, until the chopsticks can easily penetrate the fat intestines can be out of the pot, stewing time is short will not make the fat intestines shrink.

3, after the salt: salt as a strong electrolyte, can penetrate the cell membrane of the fat intestines, so that the loss of water, the meat shrinkage of the old, so do not put the salt first, out of the pot and then sprinkle salt is more appropriate. At this time, the fat intestines have been fully cooked, salt will not make it shrink again, will not affect the taste.