Market purchase has removed the viscera of the sea intestines, washed, cut inch segments, start a pot of water, the water boiled off the fire, when the water stops boiling, into the sea intestines, scalding to straighten the color change after the fish, water control to be used, scalding the sea intestines of the water can be reserved for another use.

Garlic sea intestines practice: start a frying pan, when the oil is hot, put the chopped garlic, sautéed garlic, add the right amount of scalding sea intestines of water, salt, a little vinegar and sugar, and then use starch to thicken the gravy (do not stick), and finally add a good scalding sea intestines, rapid stir-frying over rapid fire for 5 to 10 seconds, dish dripping a few drops of sesame oil can be.

Leeks fried sea intestines practice: start a frying pan, when the oil is hot, add the cut leek section (inch section), stir-fry until the leeks become soft, cook a little soy sauce, add the right amount of hot sea intestines of water and salt, stir-fry evenly, and then thickened with water starch hook (do not stick), and finally add a good hot sea intestines, stir-fry quickly and quickly on a high flame for 5-10 seconds, plate drizzled with a few drops of sesame oil can be.

This practice is different from the Lu cuisine, is the traditional practice of the old Yantai family, the family did not use a frying spoon, more wood-burning pots and stoves, the above practice can ensure that the sea intestines tender and smooth soft, not hard and not old, and can be done at home.