1. Clean the pig intestines in advance and set aside (cleaning: white vinegar β flour). Blanch the pork belly and set aside. Boil water in another pot, boil the water and dilute the soy sauce β braised pork bag, continue to add pork belly and pork intestine, β salt, sugar β green onion, ginger and garlic. Continue to low heat π₯ simmer until the large intestine is soft and rotten.
2. Cut two pieces of soy rot into large slices, fry them in a frying pan and take them out for use.
3. Appropriate amount of flour, mix with warm water to form a smooth dough and let it stand for ten minutes.
4. Divide into small portions at will without putting oil in the pot.
5. Bake them into small cakes of the same size.
6. When the large intestines and pork belly in the pot are almost cooked, add the fried tofu and small cakes. At this time, add some fermented bean curd juice to the soup and continue to cook on low heat (you don't need to cover at this time.)
7. This is the seasoning used.
8. Garlic sauce (just add more water to the mashed garlic), chopped green onion and coriander ready.
9. Take out the large intestine and pork belly first.
10. Cut the pie. (The pie is very chewy, not afraid to boil it)
11. The tofu filled with the soup is cut into pieces, and topped with garlic juice, green onion, coriander, and gravy. If you like chili oil, you can put some chili oil and vinegar to taste.
Tips:You must put less salt in the early stage, and put it in the last if you are in doubt. Because fermented bean curd juice will be added later, the soy sauce is salty. The soup still needs to be drunk, so don't make it salty.
Buy on JD
Buy on Amazon