1. Cut the fat intestine with a hob block for use;
2. Chop the green onion, ginger and garlic, and cut the pepper into pieces for later use;
3. The starch is hydrated and prepared for use;
4. Add water to the pot to boil, put the fat intestines into the pot, simmer for two minutes (I bought cooked fat intestines, raw fat intestines need to be cooked for a long time), remove, control the moisture and set aside;
5. In a separate pot, add oil (add more oil), add thirteen incense when it is 70% hot;
6. Scallion, ginger and garlic until fragrant;
7. Add the chili and stir fry for a minute or two;
8. Add the fatty intestines, then add white sugar, white pepper, oyster sauce, chicken powder;
9. Stir-fry on medium heat for about five minutes, add light soy sauce for coloring, and a small amount of salt;
10. Before serving, add water starch and mushroom essence, stir evenly and you can get out of the pan!
Tips:1. Do not add too much starch or too much water. It is good to melt the starch, otherwise it will be too sticky;
2. Put a little more oil when frying the fatty intestines, otherwise it will stick to the pan;
3. You can also add salt to the starch to dissolve it, and pour it on before it is out of the pot, it will be more even!
