First clean 100 pounds of pork belly or pig intestines. Add 0.5-0.8 jins of phosphorus-rich phosphorus (intestinal tripe water hair agent) into 100 jins of 40-degree warm water and stir to dissolve. Then add pork tripe or pig intestines, stir, keep warm and marinate for 30-50 minutes. Then pour the pickling liquid into the pot together with the pork belly or pig intestines and cook until they are seven times cooked. Turn off the heat and simmer for 2-5 hours. Then take it out of the pot and pour in cold water to cool it down. Then cook fried large intestine with pepper, braised fat intestine, iron plate large intestine, etc., which are crispy, tender, juicy and very easy to bite.

Braised Pork Belly 1

Ingredients: 3 pork belly, 1 each red and green pepper, appropriate amount of green onion, ginger, garlic and coriander. Zanthoxylum bungeanum, star anise, cinnamon, bay leaves, salt, dark soy sauce, and cooking wine in appropriate amounts.

Method: Wash the pork belly repeatedly with salt and flour until there is no mucus on the pork belly. Pour water into the pressure cooker, pour in the washed pork belly, add salt, aniseed, pepper, cinnamon, and bay leaves, and press for 13 minutes after spraying. Take out the cooked pork belly, rinse it with clean water, slice it with a diagonal knife and put it on a plate for later use. Pour oil into the pot, sauté the peppers, onions, ginger and garlic until fragrant, add the pork belly and coriander and stir-fry for a while.