1. The fatty intestines, salt, and flour, are repeatedly rubbed and washed, and the green onions and ginger are added to the pot to blanch water.
2. Stir-fry the scallion, ginger, garlic in a hot pan with cold oil, aniseed, and stir-fry the boiled fat intestines.
3. After the fat intestines are out of oil, put bean paste, cooking wine, light soy sauce
4. Stir-fry on medium heat for two minutes
5. Heat the sautéed intestines with water and cook for about half an hour. Cook the radishes for fifteen minutes, and then heat up the juice. The radish stew time is according to personal preference. I don't like to eat too soft, so the cooking time is not very long.
Tips:For the first time, the seasoning is not very detailed. Star anise, bay leaves, cinnamon, pepper, green onion, ginger, garlic, and chili are just as good as you like. The bean paste and light soy sauce are both very salty, so you don’t need to add salt.
