2. Put the sauerkraut into the pot and soak it for one hour. Turn the pig's large intestine upside down, tear off the white fat and wipe it clean, then rub it hard with raw flour and salt for about one minute, then wash it clean, and then repeat the steps of rubbing it with raw flour and salt in turn. Wash both sides until they are not slippery, then soak them in white vinegar for half an hour. Then take it out and wash it.
3. Sauerkraut and pork intestines are soaked and cut into small pieces, pickled peppers are cut into small circles, ginger is cut into thick shreds, and garlic is peeled for use.
4. Boil a pot of boiling water, pour in the fat sausage, blanch for one minute, remove and drain for later use.
5. Pour the oil in the pot, and turn it down when the oil starts to smoke.
6. Stir-fry the scalded pig large intestine.
7. Pour off the excess oil, leaving a little base oil, add garlic and ginger slices, stir-fry until fragrant, then remove and discard.
8. Add pickled pepper rings and stir-fry until fragrant.
9. Pour in the fried pork intestines and stir fry for a while.
10, add sauerkraut and stir fry together.
1 1. Add boiling water and stew for about three minutes.
12, add salt, sugar and a spoonful of soy sauce, and then stir well.