1

Wash the large intestine repeatedly with salt and white wine.

2

Put the large intestine in a cold water pot, and then add ginger and pepper.

three

After the water is boiled, add the white wine and scoop out the foam.

four

Take it out after the break.

five

Put the hot pot into the large intestine cut into hob blocks to explode the oil.

six

Add Chinese liquor, sugar, pepper, pepper, ginger, garlic, aniseed and red oil Pixian watercress in turn, and stir-fry until fragrant.

seven

Add water without boiling the large intestine.

eight

Simmer on low heat for an hour, then turn off the heat when the large intestine is soft and waxy.

nine

Put it on the plate and take it out.

10

The seasoning method of hot and sour pork intestines noodles: first, add two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of ginger and garlic water, a little sugar, one spoonful of red pepper, one spoonful of pepper noodles, half a spoonful of monosodium glutamate and chicken essence, then add half a bowl of broth, burn some green leafy vegetables, and finally pick in the cooked noodles, then scoop up one tablespoon of pork intestines and sprinkle with chopped green onion or coriander.

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Red oil sausage noodles: the seasoning is basically the same as above, only one spoonful of vinegar is needed.