1. Add flour, white vinegar, and cooking wine to the fatty intestines and wash them repeatedly.
2. Half a pot of fresh water ginger, a little pepper and a little cooking wine in the pressure cooker until fully cooked
3. Put the pressed fatty intestines into a drainer, let it cool naturally, and drain the water for later use.
4. Prepare all the ingredients
5. Prepare all the side dishes
6. Cut potatoes into thick strips
7. Fat intestine cut into pieces
8. Put a little oil in the pan, add the fatty intestines and stir fry after the oil is hot. This is the first time that the large amount of water inside has been fried. And then set aside
9. Put a little oil in the pan and fry it a second time. This time it’s important that the taste of the whole dish is first put in oil and spicy and then stir-fried with rice wine over low heat. Turn to the fire when the noise is slightly spitting oil.
10. Start the pan and stir-fry. The fatty intestines should be yellow on both sides like this. So it doesn’t taste greasy
11. Cook the potatoes with the remaining oil in the pan and set aside
12. Put a little bit more blending oil in the pan, put all the seasonings and stir fry
13. Put the fat intestines, pour in Laoganma spicy three-dice and a little soy sauce
14. Pour the side dishes and stir fry
15. Put cumin powder and white sesame seeds when you want to start the pan, stir fry twice, and decorate the pan with coriander and spring onions. The delicious, delicious, dry pot sausage is ready
