Main Ingredients 250 grams of cooked fat intestines.

Accessories 10 grams of sliced yucca, 15 grams of blanched vegetables, 10 grams of blanched carrots, 10 grams of blanched mushrooms. Lard, soy sauce, vinegar, pepper water, wine, monosodium glutamate, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch.

Steps:1, the cooked fat intestines cut into diagonal slices (about one and a half thick). Cut the slices of hydrated yucca and carrots into slices. Cut the greens into segments. Cut green onion into elephant eye pieces. Ginger, garlic cut into minced. Cut cilantro into segments. Cut the mushrooms in half. 2, with soy sauce, vinegar, pepper water, wine, monosodium glutamate, wet starch, chicken broth into juice. 3, the spoon put pork oil, oil heat eighty percent, the fat intestines into the spoon into the deep-fried for a moment, poured into the funnel to control the oil. 4, put a small amount of oil in the spoon to heat, with onions, ginger, garlic fryer, put yucca slices, greens, carrots, mushrooms slightly stir-fried, and then the punch fried fat intestines poured into the spoon, will be a good sauce cooking, and then into the cilantro section, stir fry a few times out of the spoon that is complete.