Fat intestines (half-cooked) three taels

Fine alkaline water surface two taels

Ginger slices, scallions, scallion segments, garlic cloves, dried chili pepper segments, star anise, sannai, cinnamon, a few peppercorns

Pixi County Bean Sauce one tablespoon

Cabbage gangs with leaves two slices

Specialty salt monosodium glutamate, chicken essence, soy sauce, vinegar, peppercorns, oil hot pepper to hit the bottom of the bowl <

Szechuan braised fat intestines noodles

1. Half cooked fat intestines cut into cubes.

2. green onion, ginger and garlic into a small bowl

3. hot pan hot oil will be a small bowl of all the ingredients into the fried, and then put Pixian bean paste and soy sauce. To fry the red oil and then pour in the fat intestines

4. stir fry evenly after all the frying pan into the casserole

5. fill with water and then boil over high heat, and then turn to a slight heat and slow simmer

6. slow simmering for an hour

7. braised fat intestines topping is completed

8. noodle bowls will be playing the bottom of the bowl of condiments, cut green onion standby

9. another After boiling the noodles in a pot of water, hot cabbage leaves together into the noodle bowl, pouring a large spoonful of soup with fat intestines on the surface. Sprinkle with chopped green onion and eat!

Tips

Slowly simmer for an hour to bring out the full flavor. I made enough for 5 or 6 meals this time.