Cooking Steps

1. 

   Step1:Wash fat intestines. Add salt and vinegar. Rub with hands. Rinse with water.

2. 

   Step2:Put the fat intestines in the pressure cooker. Add wine, ginger, scallion, pepper 1, star anise 4, Chennai 3, cinnamon 1 large piece, a small spoon of salt. Add flavor to the large intestine. Add air and press for 25 minutes (I bought the one cooked in the market. If it's all raw fat intestines, press for 30 minutes).

3. 

   Step3:Prepare ginger, garlic, prickly ash, scallion, dried sea pepper, small pieces of ice sugar. Cut the pickled vegetables into two finger wide long pieces (including pickled vegetable water). If it's not wasteful, you can remove the black leaves at the end of pickled vegetables. In this way, the finished product will look more beautiful. I didn't remove it, because the family love it. It's very delicious.

4. 

   Step4:Chop 8 wild peppers (including 4 tablespoons of juice), shred lettuce (cut half of the big lettuce), and soak silver shreds in cold water for a few minutes (melt after soaking for too long).

5. 

   Step5:Take out the fat intestines and cut them into small piece

6. 

   Step6:The preparation is complete.

7. 

   Step7:Stir fry the seasoning for 6 layers at a low heat. Fry the seasoning for a long time. Then remove the seasoning and pour it out. There is only oil left in the pot.

8. 

   Step8:Heat 7 layers of oil to soak vegetables, wild peppers and fat intestines. Stir fry for 1 to 2 minutes. Because pickles will burst oil if they have juice. Be sure to pay attention to safety. Don't be splashed by oil.

9. 

   Step9:Add some water and bring to a boil, then reduce the heat and cook for about 6 minutes.

10. 

    Step10:Then pour in shredded lettuce and vermicelli. Cook for 1 minute. Turn off the heat (it can't be cooked for a long time. The vermicelli should be melted). Add a little chicken essence (don't put salt) . start the pot. Sprinkle some green onion. Finish.

11. 

    Step11:Don

12. 

    Step12:Don

13. 

    Step13:Done.