Ingredients: 500g pig intestine, 150g green and red peppers, 50g water fungus. Seasoning: 1 green onion, 1 piece of ginger, 3 cloves of garlic, 0.5 tablespoon each of cooking wine and light soy sauce, 3 teaspoons of refined salt, 1 teaspoon each of MSG and sesame oil, 3 teaspoons of starch, 1 tablespoon of peanut oil.

1. Wash the pig intestines and cook them until they are eighty-mature, cut them into triangular slices, and marinate them with cooking wine and ginger. Cut the fungus and green and red pepper into triangular slices, slice the ginger, cut the green onion into sections, and mince the garlic.

2. Add oil to the pot, simmer the onions and garlic, add green and red peppers, fungus, refined salt and MSG and stir-fry until cooked.

3. Add base oil to the pot, add pork intestines and stir-fry, add refined salt, light soy sauce, cooking wine, add fried green and red peppers, stir-fry fungus, add sesame oil to thicken and serve.

Pig large intestine:

Pig large intestine is the internal organ of pigs. Pig intestine is used to transport and digest food. It has strong toughness and is not as thick as pig belly. There is also an appropriate amount of fat. Pig intestines are also called fat intestines and are a common side food of pig offal.

According to the function of pig intestine, it can be divided into large intestine, small intestine and intestinal head. Their fat content is different. The small intestine is the thinnest and the intestinal head is the fattest. Stir-fried pig intestines are the most delicious. Hunan cuisine generally likes to stir-fry, and it is very delicious when eaten hot.