Prepare the main ingredients: 750g large intestine, 100g soy sauce, 25g high-strength liquor, 10g refined salt, 5g licorice, 5g cinnamon, 25g galangal slices, 2000g water, wet cornstarch 50g, 100g pickled cucumber, 25g coriander, 15g soy sauce, 2 small dishes of Teochew sweet sauce. Heat oil in a pan, put a wide amount of oil in the pan, deep-fry the large intestine until golden brown and the skin is crispy.

Put it out and cut it into small pieces about 5 cm long, then place it on a plate. Place cilantro, pickled cucumber or carrots on the edge of the plate. Drizzle with pepper oil and add 2 plates of Teochew sweet sauce to crispy skin. The preparation of the large intestine dish is actually relatively simple, but there are a variety of optional ingredients, so it seems to be done differently. In fact, in actual operation, the general process is the same. No matter what seasonings and accessories are used for seasoning and coloring, the preparation of crispy large intestine consists of several steps such as cleaning, boiling, gravy, and frying.

It is best to do this, because the large intestine itself does not have much flavor, it only provides texture, and the crispy water can only provide sweetness. The marinating process can give the large intestine a fuller and more layered flavor. In addition, the large intestine itself is difficult to taste, so marinating it before frying is very necessary. Then adjust the crispy water: a bottle of white vinegar, 150 grams of maltose, 50 grams of red Zhejiang vinegar, boil until hot. Put the large intestine into the brine, simmer over low heat for 20 minutes until the flavor is absorbed, take it out, wipe it clean, add crispy water, and hang it in a ventilated place to dry.

First, wash the outside of the large intestine *** four times with cornstarch and salt, then turn out the inner surface and carefully scatter all the nodules, but keep some of the intestinal fat. Then wash it separately with cornstarch and salt (the same as washing the outside). After washing, go back to the intestinal wall layer and let it take another white vinegar bath (of course, if you like to eat a little pig shit, you don’t need to do this step) , I couldn't stand the smell, so I took a vinegar bath to remove it. Put another pot of water, add ginger slices, green onions, salt, bay leaves, star anise, and continue cooking.