Cooking Steps

1. 

   Step1:Peel and wash the garlic. Leave several peeled ones. Slice the onion. Slice the ginger.

2. 

   Step2:The large intestine was bought directly in the butcher '.

3. 

   Step3:Put fat intestines, scallions, ginger slices, Chinese prickly ash, large materials and cooking wine in the water. Boil in a small fire for more than 1 hour. It is better to fry chopsticks easily (it is better not to take too long. It is too soft and rotten without chewing head. The taste is greatly reduced).

4. 

   Step4:Well done.

5. 

   Step5:Cut the onions and garlic. The picture of garlic has been deleted by mistake. You can chop it up as carefully as you can (mash it with garlic). There are almost as many as one garlic here. Only when the garlic is fragrant can you get rid of the smell and increase the fragrance.

6. 

   Step6:The cooked pig large intestine is cut with a hob.

7. 

   Step7:Put the oil and the big stuff on the fire. Take out the big stuff after it smells. Stir fry with chopped green onion and fat intestines.

8. 

   Step8:Add the garlic and continue to fry. The purpose is to fry the extra fat in the fat intestines.

9. 

   Step9:Stir fry soy sauce and soy sauce in the pot, add water, boil with water, then season with salt, chicken essence, a little cooking wine, white pepper and a little vinegar (Note: put less white pepper and vinegar. The finished product has no obvious spicy and sour taste of white Hu powder).

10. 

    Step10:Cook for about 10 minutes, then hook up the starch until the soup is thick (generally speaking, it should be stewed. If stewed, the soup is not so thick. I think it's still thick enough to cover the fat intestines). Add the remaining garlic.

11. 

    Step11:Out of the pot.