Ingredients
Pork intestines (to taste), lactone tofu (to taste)
Accessories
Garlic sprouts (to taste), Green onion (appropriate amount), Ginger (appropriate amount), garlic (appropriate amount), pickled mountain pepper (appropriate amount), ground peanuts (appropriate amount), meat bone soup (200 ml), cooking wine (appropriate amount), water starch (appropriate amount)
Kitchen
Pan, cooker
steps
1: Wash and drain the garlic seedlings and chop them, and chop the pepper, ginger and garlic for later.
2. Use flour and beer to scrub the fat intestine inside and out to remove the fishy smell.
3. Rinse repeatedly with water.
4: Add ginger slices and cooking wine to the heat of the pot and bring to a boil, add the fat intestines and cook for about 20 minutes, then drain.
5: Cut the treated fat intestines into small pieces.
6: Boil the water in the pot and put the lactone tofu into the blanch to remove the bean smell.
7: Heat the fried chives and ginger in a frying pan, stir-fry the bean paste and pickled pepper in Xia Pi County.
8: Pour in the appropriate amount of broth and bring to a boil over high heat.
9: Lower lactone tofu, fat intestines, turn to medium-low heat and burn until the intestines are soft and flavorful.
10: Add soy sauce, chili powder, peppercorn powder and salt to taste.
11. Thin the mustard with water starch.
12: Sprinkle garlic seedlings and minced garlic before cooking.
13: Sprinkle peanuts in a vessel and serve.