Hot Fat Intestine
1.
Drain the fat intestine and cut into sections for later use. Slice the ginger, pat the garlic into cubes, cut the dried chili into sections and set aside. Wash and slice the chili and colored peppers and set aside. Wash the onion and cut into rings for later use
2.
Put the oil in the pot and heat up the heat, add salt and the fatty intestines and stir-fry quickly until the moisture is dry, and the skin becomes yellow and brittle and slightly charred. Stir in sugar until the fatty intestines are colored
3.
Add dried chili, Chinese pepper, ginger, garlic, onion, colored pepper, and continue to stir-fry the cooking wine until the onion is broken and the fragrance is overflowing.
Tips:
1. This dish is very popular throughout the whole process, and it's all heavy ingredients, otherwise it won't be hot acridine haha.
2. Pay attention that the fat intestines must be full of oil when stir-frying (that is, the state of smoking and quickly burning up. Ideally, the fat intestines can still be seen in the pot when they are fry-fried ~ very enjoyable ~) and salt must be added. Fatty intestines are more brittle. Otherwise, it will be as soft as the boiled one. It's just boiled intestines.
3. If you are buying raw fat sausages, wash them and blanch them in a pot of cold water. After cutting into sections, the fat intestine must be as dry as possible.
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