Salt and pepper large intestine, 1. First stir-fry the salt and pepper: 500g of refined salt, 5g of chili powder, 3g of pepper, 2g of ginger powder, 100g of seasoning powder, mix together, stir-fry until fragrant, and let cool. use. 2. Rub the large intestine repeatedly with coarse salt or cornstarch, then rinse and set aside. 3. Blanch the large intestine in boiling water, pick it up and place it in a tall container. 4. Wash the pot and add oil, sauté ginger and green onions until fragrant, splash cooking wine, add water to boil, season well with salt, seasoning and sugar (make it lighter), pour into a tall container, take out the large intestine and add the miscellaneous ingredients. Soft and cooked. Remove the large intestine, cut into pieces, boil in water, mix well with dark soy sauce to color, fry until fragrant, sprinkle with salt and pepper, mix well, and serve on a plate.

Hot pork sausage, ingredients: hot pepper, braised pork sausage, ginger, cooking wine, pepper, chives, garlic. 1. Put twice as much oil in the pot as usual for cooking. 2. When the oil is 80% hot, add the anchovies and stir-fry. 3. Slowly stir-fry over medium heat until the pepper becomes transparent, then remove and set aside. 4. Add a little oil to the pot and sauté the ginger and minced garlic until fragrant. 5. Add braised pork intestines and fry together. 6. Add cooking wine. 7. Add pepper. 8. Add anchovies and stir-fry until evenly mixed. 9. Add chopped green onion before serving. Tip: You must add more oil when frying hot peppers, so that the fried ones can be loose and delicious. Fat intestines must be marinated in advance.

Garlic fat sausage, ingredients: fat sausage, garlic, white wine, cooking wine, pepper, rock sugar, soy sauce paste, white vinegar, light soy sauce, dark soy sauce, ginger. 1. Peel the garlic, cut the sausage into sections and wash. 2. Soak the fat intestines with white wine, cooking wine and pepper for 20 minutes. 3. Blanch the fat intestines. 4. On medium heat, add oil to the pot, add ginger and garlic, stir-fry until fragrant and remove. 5. Add rock sugar in the pot and stir-fry the sugar color. 6. Add the fat intestines and stir-fry, add light soy sauce, dark soy sauce, white vinegar and cooking wine, stir-fry evenly, then add the remaining garlic. 7. Add boiling water to the pot, bring to a boil and then simmer over medium-low heat. 8. Boil until the water is reduced, then reduce the juice over high heat, wait until the juice has dried up, then remove from the pot and put on a plate.

Fat intestines claypot rice, ingredients: fatty intestines, green peppers, tomatoes, uncooked rice, peanut oil, water, edible salt, soy sauce, green onion and ginger. 1. Prepare the required fat sausage, green peppers and tomatoes, wash and cut into pieces. 2. Pour peanut oil into the pot. When the onion and ginger are fragrant, add the sausage and green pepper and stir-fry evenly. 3. When the sausage is almost cooked, add tomatoes, add some soy sauce, add a little salt and stir-fry evenly. 4. After frying, turn off the induction cooker and wait for the steamed rice to set aside. 5. Take two or two measuring cups of rice, wash it thoroughly, and pour it into the rice cooker. 6. Add the fried sausage to the rice cooker and uncooked rice, add some water and steam for about 30 minutes. 7. Set the cooking time. 8. When the time is up, open the lid of the pot and enjoy the delicious aroma! You can take it out and eat it!

Fat intestine tofu, ingredients: cooked fatty intestine, northern tofu, oil, salt, pepper, oil, rice wine, minced ginger, minced onion, minced garlic, dried chili, chili powder, corn starch, red oil bean paste, Pepper, water, coriander. 1. Prepare the ingredients. The sausage is a semi-finished product. Just wash and divide it. Chop the green onion, mince the ginger and garlic, chop the coriander, cut the tofu into cubes, and chop 2 dried chili peppers. 2. Add rice wine and water to the starch to adjust. Set aside the prepared starch water for later use. 3. When everything is ready, start the pot and add an appropriate amount of base oil to the pot. 4. No need to wait for the oil to smoke, now add minced garlic, minced ginger, and minced green onion. 5. Add another teaspoon of red oil bean paste, stir until fragrant, turn down the heat a little, and don’t make the pot too hot. If it is too hot, the bean paste will stick together and form a ball. 6. Slide the bean paste away, turn up the heat, add pepper, Sichuan peppercorns, crushed chili, and chili powder, and stir. 7. Stir-fry until the chopped chilies change color slightly, add the sausage and stir-fry until the sausage is slightly oily. 8. Then add some boiling water, just enough to cover the intestines. Add some salt according to personal taste, and stir evenly. 9. Then pour in the tofu. 10. Cover and simmer for a while until the tofu is cooked until the juice is basically absorbed. Pay attention in the middle to avoid drying the pot. 11. Open the pot and check to see if it is almost cooked, then pour in the prepared starch water. 12. It is enough that the starch water basically covers the tofu. 13. Finally, sprinkle in the coriander, stir, and serve!