500g of pork intestines, 0/00g of dried chili/kloc-,20g of pepper, a little ginger and garlic, and a proper amount of cooking wine, salt, soy sauce, sugar and chicken essence.

Technological practice: stir-fry.

Side dish area: hot dishes; Meat dishes.

The menu belongs to Sichuan cuisine.

Production method:

1. Wash the purchased pig's large intestine, drain the water in the pot, add the washed large intestine, add cooking wine and ginger slices (to remove the fishy smell on the large intestine), and cook until it boils (meaning flying water), and take out the large intestine.

2. Drain the water in the pot again, put the ginger slices into the cooking wine, then put the large intestine into the pot, cook the large intestine until it is soft and cool, and cut it into small pieces for later use.

3. Cut the dried pepper from the middle and cut it into two sections. Add pepper for use.

4. Put the oil in the pot, pour it into the large intestine when the oil temperature is six layers hot, put some salt, turn to medium heat and slowly dry the water until the large intestine is dry, then filter the oil and remove it for use.

5. Stir-fry the sliced ginger and garlic in the oil pan just now, pour in the prepared pepper and pepper, turn to medium heat and stir-fry until the pepper turns a little discolored, then pour it into the large intestine that was put before and continue to stir-fry for a while, then add cooking wine, soy sauce, sugar and chicken essence and continue to stir-fry for a while until the pepper turns dark red, then turn off the heat and plate.