Accessories: 50 grams of scallion and 40 grams of ginger.

Seasoning: 30g of soy sauce, 30g of rice wine, 5g of anise, 5g of cinnamon, 5g of pepper and 40g of white sugar.

1. Wash the small intestine, blanch it in boiling water 10 minutes, then take it out, soak it in clear water and let it cool before taking it out.

2. Cut it into 10 cm long sections with scissors, remove the internal fat, wash it, then put it in boiling water for 20 minutes and then take it out.

3. Wash the onion, cut 30 grams into sections, and cut 20 grams into the end; Peel and wash ginger, and cut into powder.

4. Marinated materials (aniseed, cinnamon, pepper and sugar) are put into gauze bags and sealed for later use.

5. Put the small intestine in the pot, then add the onion, ginger, marinade and seasoning (soy sauce, 200ml water, rice wine) and cook together.

6. After boiling, switch to low-heat halogen for 50 minutes, remove it, cut it into small pieces, and sprinkle chopped green onion on the plate.