1. Raw materials: 300 grams of cooked intestine (large intestine covered with small intestine), 500 grams of herring. Accessories: 250 grams of Guilin rice noodles, 50 grams each of kelp, bean sprouts, parsley and lotus root. Seasoning: two spoons of rice wine, 10 grams of green onion and ginger water, 2 grams of salt, 1 egg (egg white), 10 grams of starch, 5 grams of pepper, 10 grams of minced garlic, 10 grams of wild pepper, 10 grams of pickled pepper, 30 grams of red oil grams, base material 1500 grams.

2. Slice herring, lightly marinate it with white wine, green onion and ginger water, and salt. Add egg white and starch, mix well and make a paste. Place it in the freezer of the refrigerator for 5 minutes so that the fish meat is not loose and has strong toughness.

3. Cut the braised large intestine into sections. Remove the impurities from the boiled base material, add the battered fish fillets, braised sausage, rice noodles, wild sansho pepper, lantern pickled pepper and kelp, bean sprouts, parsley and lotus root, cook for about 5 minutes, take it out of the pot and put it into a basin.

4. Put red oil in the pot, add pepper and minced garlic, heat it up and pour it over.