The authentic Hechuan pork intestines powder is made of fine sweet potato powder, rapeseed oil, dried red pepper and pepper, while the pot soup is made of pork bones with pork intestines and a variety of seasonings. The red oil is fragrant, the moldy dried vegetables are scattered at the end of the mustard tuber, and the fried soybeans are brown and round. The vermicelli is waxy and soft, and the mouth is full of fragrance. Picking up the trembling fat sausage and sending it to the mouth, I only feel that the halogen is delicate, smooth and chewy. Raw materials: 750g of Polygonum cuspidatum powder, pig intestines, pig lungs, pig hearts, pig bones, chopped green onion, sprout, soy sauce, pepper, ginger, pepper, monosodium glutamate, red oil, pepper and Sichuan salt. Practice: 1, wash pig intestines, pig lungs, pig hearts and pig bones, boil them in a boiling pot, skim off the floating foam, and stew them with low fire. At the same time, add ginger, chopped green onion and pepper (packed in a cloth bag) and pick them up for later use after the pig groceries are stewed and raked; 2. Chop the pig groceries with a knife, chop the sprouts and cut the onions. Take 12 bowls and put soy sauce, monosodium glutamate, pepper, Sichuan salt, red oil, pepper sprouts and chopped green onion respectively; 3. Put a proper amount of all kinds of pig offal into the bamboo slips, then add a proper amount of powder, scald in boiling soup for 2 minutes, pour the soup into bowls with bottom materials together, and finally squeeze pepper water into each bowl.