Step 1

Wash the semi-finished large intestine and cut it into small pieces. Drain the underwater wok and stir-fry the oil with low fire until the surface is golden. Stir-fry the large intestine and put the tofu into the casserole at the same time, or put it directly in the large intestine pot later.

Step 2

Add a little base oil into the pot according to the oil yield of the large intestine, add bean paste and stir-fry until the oil color is red and bright, add garlic cloves and ginger slices and stir-fry until the garlic skin is slightly wrinkled, then pour into the large intestine and stir-fry.

Step 3

Add the large intestine and stir well, and cook the cooking wine or white wine, soy sauce or soy sauce, which smells good!

Step 4

Add a proper amount of boiling water to Step 3 (cold water is fine if the pot is hot enough), depending on the size of your casserole, not too much.

Step 5

Add a little salt and spiced powder to Step 4, boil the casserole with bean curd, add fragrant leaves and aniseed, or add some fragrance, and continue to cook until the bean curd becomes fat and the soup narrows, about 2 minutes.