1. Stir fragrant Chinese pepper and dried chili in a low heat in a wok.
2. After the fragrance is fragrant, take it out and put it in small pieces of pig intestine and stir fry to get the water out.
3. Put the large intestine into a casserole, and do not pour out the water until the fry.
4. Cut the Chinese cabbage into small pieces, slice the carrots, remove the roots of the enoki mushrooms and wash them, and pour out the taro knots.
5. Pour water in the casserole, add white wine, aniseed, green onion, ginger and bay leaves.
6. Add a spoonful of soybean paste, boil on high heat, and simmer for 15 minutes on low heat.
7. Pour some oil in the wok, and stir fry the Chinese cabbage and carrots.
8. Pour into a casserole and simmer for 5 minutes.
9. Add enoki mushrooms and continue.
10. The enoki mushrooms become soft, add the taro knot and boil.
11. Season with salt, pepper and chicken essence.
12. Finally, add garlic sprouts and coriander and turn off the heat.
