1, raw materials: large intestine head 450g, cucumber 60g, red pepper 50g, onion segment15g, garlic paste 5g, salad oil 600g, star anise, cinnamon10g, ginger15g and small red pepper 20g.

2. Seasoning: 50g of Chili oil, 20g of refined salt, 5g of monosodium glutamate10g, 5g of chicken essence powder, 10g of Haitian soy sauce10g, 5g of extremely fresh flavor15g, a little of Fujian old wine10g, and a little of sesame oil and sesame oil respectively.

3. Method: ① Clean the head of large intestine; Take another wok, add water to boil, pour it into the cleaned large intestine, fish and shower, and then wash it for later use.

② Take a pressure cooker, pour it into the head of large intestine, add 0/5g of refined salt, 20g of star anise, cinnamon, ginger and Fujian old wine, and crush it? About six minutes? .

(3) Take out the pressed large intestine head, shower and drain it, cut it into 4cm square pieces, and then color it with 5g Haitian soy sauce for later use.

(4) Add 400 grams of salad oil to the wok, and when it is 80% hot, add the colored large intestine pieces and stir-fry until golden brown, and then drain the oil for later use.

⑤ When the wok is on fire, pour 50g of Chili oil, stir-fry garlic, scallion and small red pepper for a few times, add 30g of clear soup, add the large intestine block and seasoning, mix the flavor, then pour it into a small pot and serve it together with the alcohol stove.

4. Features: golden color, crisp and rotten large intestine and outstanding spicy taste.

Respondent: cake lover-manager level 5