1. Put the cleaned pig large intestine into the pot, add proper amount of water, ginger, scallion and cooking wine, do not cover the pot cover, boil it in high heat, take out the large intestine a few minutes later, and then wash the floating foam with water again
2. Put a proper amount of water in the casserole, add the marinade (two anise, a small piece of cinnamon, a few fragrant leaves, a piece of grass fruit, more than ten pepper, 10g ice sugar, two spoons of old soy sauce, two spoons of raw soy sauce, two spoons of cooking wine; a proper amount of salt, ginger and scallion), and boil
3. Put in the processed large intestine
4. Cover the pot and simmer for about 60 minutes
5. Take out the brine large intestine for use
6. Cut the marinated large intestine into hob pieces; cut the pickled peppers into circles and pickles into pieces
7. Put the oil in the hot pot, put in the garlic slices and ginger slices, and the fragrance will burst
8. Pour in pickled peppers and pickles, stir well
9. Stir in the large intestine and stir well (if it is too dry, add a little soup when marinating the large intestine)
10. Add a little chicken essence and scallion and stir well
Cooking skills
1. Don't cover the pot when scalding the large intestine in the first step to avoid peculiar smell;
2. When the large intestine is marinated, it can be put in the refrigerator with more brine at a time. It is convenient to take it out and fry it again when eating;
3. If you like to have more spicy, you can pour some chili oil before you leave the pot, it will look more appetizing.