The practice of stewing pig's large intestine;
1. When cleaning the selected pig large intestine head, turn it over, cut off oil stains, rinse it clean, turn it over and rinse it again. Cut the cleaned large intestine head into 60-80 cm segments, add alkali and knead for a few minutes, then rinse it with clear water, put it in a boiling water pot, cook it for 15 minutes, take it out and put it in clear water, rinse it clean, and control the moisture to get the sausage blank.
2. Put salt, soy sauce, pepper, aniseed, Amomum tsaoko, cinnamon, clove, angelica dahurica, fennel, dried tangerine peel, onion (cut into sections) and ginger (sliced) into a pot, add water to boil, remove from the fire until the materials are tasty, and when the clinker soup is cool, put it into the sorted large intestine head, then boil it with low fire and press it on it. Take it out, control the water and let it cool.
3. Cool the marinated large intestine, smear it with sugar water, and fry it in a hot oil pan, which is the braised large intestine head.