First, wash and cook the pig's large intestine until it is 80% mature, then cut it into triangular pieces and marinate it with cooking wine and ginger. Auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into pieces. Add base oil to the pot, add onion and garlic, add green pepper, fungus, refined salt and monosodium glutamate and stir-fry until cooked. Put the base oil in the pan, stir-fry the pig intestine, add salt, soy sauce and cooking wine, then add the fried green pepper and fungus, stir-fry and add sesame oil to thicken the pan.

Materials need 500g of pig large intestine, 50g of green pepper * * * 150g, 50g of water-borne fungus. Seasoning needs 1 onion, 1 ginger, 3 garlic cloves, 0.5 tbsp cooking wine and light soy sauce, 3 tsps refined salt, 1 tsp monosodium glutamate and sesame oil, 3 tsps starch and 1 tbsp peanut oil.

Brief introduction of fried pig large intestine

Stir-fried pork intestines are typical Hakka dishes. Deeply loved by Su Dongpo, it is said that when Su Dongpo first tasted this dish in Ganzhou, Jiangxi, he was fascinated by its unique flavor. After staying in Huizhou, I will never forget the unique charm of this dish. Every time I drink it, I will fry the large intestine with wine. People are so infatuated with it that they often exchange fried large intestine for its Mo Bao, and some simply call it fried Dongpo.

According to the function of pig intestine, it can be divided into large intestine, small intestine and intestine head, and their fat content is different. The small intestine is the thinnest and the head of the intestine is the fattest. Stir-fried pork intestines are the best, and Hunan cuisine generally likes the practice of stir-frying. Pig large intestine has the effects of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding.