750g pig intestine, 15g soy sauce, 5g MSG, 30g vinegar, 30g sugar, 1g pepper, 50g cooking wine, 1g cinnamon, 4g salt, 1g Amomum villosum , 5 grams of garlic, 15 grams of sesame oil, 6 grams of coriander, 5 grams of shallots, 15 grams of chicken fat, and 5 grams of ginger.

Specific operations

1. Wash and cook the fat intestines. Cut off the thin tail and use it. Cut it into 2.5 cm long sections. Boil it thoroughly in boiling water and drain out the water. .

2. Pour oil into the wok. When it is 70% hot, add the large intestine and fry until golden red. Take it out.

3. Pour sesame oil into the wok and heat it up. Add 30 grams of white sugar and stir-fry over low heat until dark red. Pour the cooked sausage into the pot and turn the pot around to let it color.

4. Cook in cooking wine, minced onion, ginger and garlic and stir-fry until fragrant, add 250 ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and the soup starts to boil, then move to low heat. simmer.

5. When the soup is reduced to 1/4, add pepper, cinnamon (crushed), amomum villosum (crushed), continue to simmer until the soup is dry and the juice is thick, turn the spoon to stir the juice. Wrap it evenly on the large intestine, drizzle with chicken oil, put it into a plate, sprinkle with minced coriander and serve.

Ingredients: 500 grams of cooked pig intestines

Accessories: appropriate amount of minced onion, ginger and garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Shaoxing wine , appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon powder, appropriate amount of Amomum villosum powder, appropriate amount of coriander

Specific operations

1. Cut the cooked large intestine into 2CM long sections.

2. Blanch it in boiling water, remove and drain.

3. Pour vegetable oil into the pot. When the oil temperature is 70% hot, fry the large intestine until golden brown. Remove and drain.

4. Leave the base oil in the pot, sauté the onion, ginger and garlic until fragrant, pour in the clear soup, add light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, vinegar and chicken essence.

5. Pour in the large intestine, bring to a boil over high heat, then turn to low heat to simmer the large intestine thoroughly.

6. When the soup becomes thicker, add pepper, cinnamon powder and Amomum villosum powder.

7. Finally, pour in the peppercorn oil and sprinkle with minced coriander before serving.

About 400 grams of cooked pig intestine, 2 green onions, about 100 grams, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper and salt, and appropriate amount of garlic.

Specific operations

1. Put the pot on the fire, add water, salt and cooked large intestine, bring to a boil over high heat, remove and drain the water. Insert green onions into each large intestine, and apply soy sauce on the outside of the large intestine. Mash the garlic into puree

2. Heat the pot, add oil, when it is ten years old, add the large intestine, fry until it turns maroon, take it out, and drain the oil. Remove the white part of the green onion, cut it into 1 cm wide diagonal pieces, and place them neatly on a plate. Put the sweet noodle sauce, minced garlic, pepper and salt into small dishes respectively, and serve with dipping.