1. Clean the fresh large intestine thoroughly (especially turn the large intestine over and thoroughly remove dirt, wash the inside and then turn it over several times with clean water until the inside and outside are thoroughly cleaned).

2. Pour cold water into the large intestine, clean the large intestine, appropriate amount of ginger slices, and appropriate amount of cooking wine to blanch it in order to remove the odor (for ingredients with strong smell, cold water should be put into the pot to better remove the odor).

3. After blanching, take out the large intestine and rinse it with cold water (because there will be some floating residue left in the blanched large intestine or other meat, which needs to be cleaned, otherwise there will be a smell).

4. Clean the large intestine, appropriate amount of ginger slices, appropriate amount of green onions, aniseed (geranium leaves, star anise, pepper), appropriate amount of salt (to increase the base flavor), appropriate amount of soy sauce, and a little dark soy sauce (to adjust color), an appropriate amount of rice wine (for flavor enhancement), an appropriate amount of rock sugar, and an appropriate amount of water (just enough to cover all the ingredients), put them into the pressure cooker together, bring to a boil over high heat, then turn to medium heat and press for about 20 minutes.

5. Take out the pressed large intestine and cut it (cut the large pieces of meat into small pieces) and cut it into rings.

6. Prepare barbecue ingredients: appropriate amounts of cumin, chili powder, and white sesame seeds, and stir evenly.

7. Use bamboo skewers to thread the cut ring-shaped large intestine into skewers, put it into the oven and bake it at 250-260 degrees for about 30 minutes (if possible, you can use a barbecue oven to bake it. Crisp effect is better).

8. When it is almost done, sprinkle with barbecue ingredients and bake for another 5 minutes.