Cooking Steps

1. 

   Step1:Rub the grease off the outside of the large intestine with salt. Then turn it over and clean the grease inside. Put it in a cold water pot. Put some ginger slices. Cooking wine. Bring to a boil for 23 minutes. Fish in cold water. Then put it into cooking wine for soaking. The ratio of water and cooking wine is 2-1 (this step is to remove the peculiar smell of large intestine

2. 

   Step2:After cleaning the blood of pig liver. Scald it with boiling water. Then take it out and put it in cold water. (in this step, the pig liver is easy to chew) finally cut into willow leaves and put them into a bowl for later use.

3. 

   Step3:Start making garlic - be careful not to cut it directly with a knife. First use a knife to pat flat. Then use a knife to cut the block. If necessary, use a rolling pin to hammer a few times. But don't mash it up.

4. 

   Step4:At this time, the pig's large intestine should be soaked. Wash off the taste of material and wine. Cut into thimble pieces (whatever you like actually) and put them into the pot. Add cold water to the pot and start cooking. After the water is boiled, change the temperature to simmer for about 40 minutes. Be sure to cook it until it is 8 mature. It can be penetrated with chopsticks. Or try it by yourself (the first time I cooked it is too short, resulting in the fat intestines not rotten

5. 

   Step5:Next, pour in soya bean sauce, salt, monosodium glutamate and five spice powder. When the pot is boiling, put in the mashed garlic (it must be put at this time). If you put garlic in the last step, it's not only not cooked but also not delicious. Later, I found that the color of fried liver was too heavy. So I studied it again. It should be yellow sauce. I bought mayonnaise. Go straight to the soup. The color of fried liver is much lighter.

6. 

   Step6:At this time, we can adjust the starch water. We must have enough concentration. Otherwise, when pouring, you will find that the soup is not shaped and you have to mix another bowl.

7. 

   Step7:The pot is boiling. Stir it clockwise with a spoon in one hand. Pour starch water in the other hand. Make sure it's clockwise until it's thick enough (the criterion is that the soup is thick enough to pull up the liver and large intestine. It can't stand up or sink. It just floats up)

8. 

   Step8:Stir fry the liver after boiling. If you find the taste is too light, you can add some seasoning. Out of the po