Dry pot fat intestines is a local traditional dishes, taste fresh and fragrant, long aftertaste, wine and rice are good, today we share this dish home practices, like this dish, friends, come together to try it.

See our operation below:

1. Prepare to brine the fat intestines in advance about three taels, cut into hobnail blocks, put into a bowl.

2. Next, prepare the ingredients for this dish, cut green and red chili peppers in advance, green onions, star anise, red pepper, ginger, garlic, pepper each moderate spare.

3.When the ingredients are ready, we start cooking.

4. Heat a frying pan, add half a tablespoon of cooking oil, add the head of the ingredients to burst incense.

5. Add a spoonful of hot sauce, stir fry to melt, stir fry red oil.

6. Pour in the fat intestines, quickly stir fry evenly.

7. From the side of the pan cooking wine to fishy, add the right amount of old pumping seasoning, add 1 gram of salt, 1 gram of sugar to refresh, thirteen spices 1 gram, 2 grams of chicken broth, 1 gram of pepper , stir frying to melt the seasoning.

8. Add a tablespoon of water, change to medium-low heat and simmer for 5 minutes, so that the fat intestines are more flavorful.

9. Then add a handful of sliced onions to the bottom of the dry pan.

10.5 minutes later, add green and red peppers, stir-fry for a minute, stir-fry green and red peppers until raw, you can turn off the fire to start the pot, served in a dry pan.

12. Finally, add the cilantro and sprinkle a few white sesame seeds for garnish.

13. Well, an appetizing rice dry pot fat intestines are ready.