Compilation: 1. Hold one end of the intestine head with your left hand, turn the intestine inward with your right hand and put it into a basin, add refined salt and vinegar to catch it together, clean the mucus on the intestine and wash it twice with clear water; 2. Turn the intestines over, add salt and vinegar, and finally wash them with water; 3. The mushrooms are pedicled, washed and sliced; 4. Soak magnolia slices, wash them and cut them into thin slices; 5. Rooted green onions, washed and cut into 0.5 cm long segments;
Step 1 Put the wok on a big fire, add a proper amount of clear water to boil, put it in the fat sausage and cook for 2 minutes, then take it out and rinse it with clear water;
2. Boil the fat sausage with clear water, simmer it in the pot until it is 80% mature, take it out and air it a little, then stew it with a clean cloth.
Dry, remove greasy, put in a bowl, and marinate 25 grams of soy sauce to taste;
3. Put the wok on the fire, pour in peanut oil, heat it to 70%, put the fat sausage in the wok, stir-fry it with a spatula while frying, take it out until the fat sausage is golden yellow, and drain the oil;
4. Cut the oiled fat sausage into 0.3 cm thick elephant-like intestinal rings;
5. Put the wok on high fire, add cooked lard, stir-fry scallion, add yellow wine, Jiang Mo, pork soup 100 ml, mushrooms, magnolia slices, soy sauce, refined salt and fat sausage, that is, put the wok on low fire for 5 minutes, and then move the wok to high fire 1 min.