First, with a branch about 50 cm long, the large intestine is set together one by one in order of size. Pour water into the pot, put the large intestine into the pot, add peppercorns, green onions, ginger, cooking wine, appropriate amount of salt and cover the pot until the large intestine is cooked.
Cut the cooked intestine into 2.5 cm pieces, drop it in boiling water, and drain it.
Heat the oil until it is 70% hot, add it to the large intestine, and when the large intestine is fried to a golden brown, remove it and set aside.
Leave the oil in the pot, add the onion, ginger and garlic to fry until fragrant, pour in the clear soup, add the soy sauce, soy sauce, sugar, cooking wine, vinegar, chicken essence, monosodium glutamate, and the appropriate amount of salt on high heat and turn to low heat until the large intestine is flavored.
When the juice is thick, add pepper, cinnamon powder, ground kernel powder, pour pepper oil, sprinkle coriander, shallots, and a delicious nine-turn large intestine is prepared.