Prepare ingredients-

500g fat intestines

3 green bamboo shoots

See pictures for various spices

- Steps -

1. Prepare the spice package: bay leaves, cinnamon, grass fruit, licorice, cumin, cloves, kaempferol, star anise, white coriander, nutmeg, dried chili pepper, and peppercorns. You don’t need too much of each spice, so I took it easy and didn’t weigh it deliberately.

2. Wash the spices in water, bring to a boil over high heat, then turn to low heat and simmer for 20 minutes. After cooking, remove the spice residue and discard, leaving only the boiled spice water for later use.

3. Wash the intestines, cut them into small pieces, and drain the water. Heat the oil in a hot pan, add the pork intestines and stir-fry until the pork intestines are heated and water comes out. At this time, pour the fat intestines into the drain basket and drain off the water and oil. Heat the oil in the pan again, add the pork intestines and stir-fry again.

4. Add Pixian bean paste and stir-fry

5. Pour in the spice soup, add garlic, millet and pepper segments, bring to a boil over high heat, then reduce to low heat and simmer slowly

6. When the soup is half reduced, add the green bamboo shoots cut with a hob. Cover the pot and simmer over low heat to reduce the juice

7. The spicy Sichuan style green bamboo shoots braised fat sausage is ready~~~Super delicious with rice!