Cooking Steps

1. 

   Step1:A pair of fat intestines. Cut them into several sections with scissors. Add some flour and knead them evenly. Rub them one section at a time. Wash all the flour with water. Turn over the intestines with the middle finger. Turn over the whole intestines with running water. Turn over the intestines. Add some flour and knead evenly. Wash the intestines one by one. Then wash the flour with running water. Tear off some excess fat and oil after washing. Turn over the intestines. Boil the water in the pot and put in the fat intestines. Blanch thoroughly and remove.

2. 

   Step2:Put the fat intestines into the stew pot. Add the right amount of ginger, onion, dried pepper, prickly ash, Xiangye, cinnamon, star anise, cardamom and white pepper in turn. Then add the right amount of water, cooking wine and salt. Bring to a boil over high heat. Turn the heat to low heat for 40 minutes. Take out the fat intestines after 40 minutes. Cut them into oblique sections for standby.

3. 

   Step3:Two pieces of sangwang. Slice for later use. Boil the water in the pot. Put in the blood. Drain and remove. Heat the pot. Remove the right amount of oil. Stir in the ginger powder and minced garlic. After stir frying, add the right amount of bean paste and stir fry together. Then add in the dried chili powder and stir fry. After stir frying, filter the soup of stewed fat intestines into the pot. Add the right amount of old soy sauce and add in the bloodshot. Grill. Cover the pot. Simmer for 10 minutes, and then fish out. Put in the fat intestines. Collect the juice in a big fire. When the soup is right, add the right amount of chicken essence. Stir and fish the fat intestines Out. Pour the soup into a bowl. Add some dried pepper, shallot and minced garlic. Then pour in some pepper oil. Finally, pour a spoonful of boiling oil over the spice head. It's delicious.

4. 

   Step4:Finished product drawin