Garlic 2pcs

Ginger 3pcs

Scented leaves 2pcs

Anise 2pcs

Cinnamon 1pc

Soy sauce Old soy sauce moderate amount

Sugar 1 tsp

Flour 60g

Salt a little bit

Vinegar a little bit

Scallion 2 small sections

Practice steps

1, green onions, ginger, garlic, anise and cinnamon ready

2, first turned over to take off the fat oil, take a little bit cleaner to eat up will not be very fat oh! The flavor is really punchy, the heart to be prepared oh!

3, I washed almost so

4, add flour back and forth two or three times! Knead and then rinse clean

5, add vinegar

6, add salt and then knead and rinse

7, in turn

8, the same flour knead and rinse

9, salt and vinegar knead and rinse

10, boil water and add wine

11, put a little bit of ginger

12, the first pig intestines through the water

13, through the water

12, the first pig intestines through the water

13, after the water is this way I cut short! Water is easy to drain

14, this is my last marinade continue to use more fragrant oh!

15, put oil in the pan icing sugar stir fry sugar color over low heat do not paste

16, put the leaf anise cinnamon, I did not wait for the melting of the direct frying and so on too long. No icing sugar I use white sugar!

17, put the drained water pork sausage stir fry

18, add soy sauce

19, add soy sauce

20, add the old marinade

21, add onion, ginger and garlic

22, add boiling water

23, high heat boil slow simmering for an hour, in the middle of going to add salt!