Cooking Steps

1. 

   Step1:Prepare the spice pack - Xiangye, cinnamon, grass fruit, licorice, fennel, clove, Chennai, anise, baikou, nutmeg, dried pepper, prickly ash. Each spice doesn't need too much. I'm more casual and didn't weigh it deliberately.

2. 

   Step2:Wash the spices with water. Turn to low heat and simmer for 20 minutes. After cooking, remove the spice residue and discard it. Only keep the boiled spice water for use.

3. 

   Step3:Clean the fat intestines and cut them into small pieces. Drain the water. Heat the oil in a hot pot. Stir fry the fat intestines. The fat intestines will come out when heated. Then pour the fat intestines into the drain basket. Drain the water and oil. Heat up the oil again. Stir fry the fat intestines again.

4. 

   Step4:Stir fried with Pixian bean past

5. 

   Step5:Pour in the spicy soup. Put in garlic and millet peppers. Bring to a boil over high heat, turn to low heat and cook slowly

6. 

   Step6:When the soup is half full, put in the green shoots cut by the hob. Cover the pot, simmer over low heat, boil and collect the juic

7. 

   Step7:The spicy Sichuan style braised pork intestines with green bamboo shoots is ready to serve.