1. Selected pig large intestine head, cleaned clean to turn the intestines, cut off the oil, rinsed, turned over, and then rinsed clean. Washed intestines, cut into 60-80 cm section, add alkali and then rubbed for a few minutes, and then rinse with water, put into a pot of boiling water, scalded and boiled for 15 minutes, fished into the water, rinsed and cleaned, water control, that is, intestinal billet.

2. salt, soy sauce, peppercorns, fennel, fennel, cinnamon, cloves, angelica, cumin, chenpi, green onions (cut into sections), ginger (sliced) into the pot, add water to boil, to be boiled when cooking out of the material flavor, away from the fire, the cooked material soup cooled down, down into the sorted out intestines, and then boil over a rapid fire, pressure on the grates, cook for 90 minutes, the middle of the pot turned over 2 times that is cooked. Fish out, control the water, cool.

3. cooled brined large intestine, smeared with sugar, into the hot frying pan, that is, into the braised large intestine head.