1. Prepare the fat intestines and the seasonings needed to marinate the fat intestines. Wash the fat intestines. When washing, add starch and a small amount of vinegar and wash it several times.

2. Put a small amount of oil in the pot. When the oil is hot, add ginger slices, star anise, cinnamon, pepper and other seasonings other than rock sugar and stir-fry until the aroma of the seasoning is released.

3. Pour the fried seasoning into the soy sauce. The soy sauce is two tablespoons of soy sauce and 1 tablespoon of dark soy sauce. Dark soy sauce is mainly used to enhance the color. If you don’t particularly like the darker color, you can add less or no more.

4. Add cold water to the pot, add the washed intestines, and keep the lid open. This can effectively remove the odor of fatty intestines. After boiling the pot, skim off the foam.

5. Then pour all the freshly fried seasoning and sauce into the pot.

6. Add two spoons of bean curd juice and rock sugar. Because soy sauce and bean curd juice are both salty, you need to add a small amount of salt to marinate.

7. Turn on low heat, cover the pot, and cook for about 1 hour.

8. About 1 hour, the sausage will be marinated. The texture after being cooked on low heat for an hour will be a bit chewy. If you like it to be particularly soft, you need to extend the time by about 20 minutes. The braised pork intestines can be eaten directly or made into pork intestine rice or noodles according to your preference.