Technology: stir-fry tofu pudding:

Material: 500g of pig large intestine.

Accessories: Tofu (South) 100g.

Seasoning: vegetable oil 30g, soy sauce 5g, cooking wine 10g, watercress 10g, pickled pepper 10g, pepper powder 5g, salt 3g, monosodium glutamate 1g, ginger 2g, garlic (white skin) 2g, shallot 5g and onion 5g.

The practice of fat sausage tofu pudding:

1. Ginger and garlic are finely chopped, and onion is finely chopped for later use;

2. Wash the fat sausage to remove impurities, put it in a pot, add a proper amount of water, cooking wine, minced ginger and garlic and chopped green onion, cook it, take it out and cool it, and cut it into long strips for later use;

3. Pixian watercress and pickled peppers are chopped into fine velvet;

4. Heat the wok with oil, stir-fry in the intestines, and add pepper powder, Jiang Mo, chopped green onion, refined salt and monosodium glutamate to stir-fry until dry and fragrant;

5. Heat the wok with oil, add chopped watercress and pickled pepper, stir-fry until fragrant, and add broth to boil;

6. Remove watercress and pickled peppers, add tender tofu and fat sausage, cook until the fat sausage is cooked and soft, and add chopped green onion.