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1. Wash the fat intestines inside and out. (Note that flour is added to the front and back and washed back and forth several times to remove excess fat and oil.)
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2. The pig lungs are washed clean and soaked in blood. (It is best to soak it overnight, so that the lungs are all white. I was anxious to do it and didn't wash it.)
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3. Prepare the spices
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4. Saute the spices with a small amount of oil in the pot, dilute the dried yellow sauce and soybean sauce with water and pour into the pot.
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5. Change to a high pot, add the fatty intestines, pork lungs, and pork belly. Pour fermented bean curd, light soy sauce, dark soy sauce, and old white dry. See the color for yourself and add it appropriately. Get rid of the scum.
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6. Cook on low heat for 2 hours. The pork belly is soft and rotten, and the lungs are delicious.
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7. Mix the noodles with warm water and wake up for half an hour.
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8. Made into biscuits
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9. Put it in a pot and cook on low heat
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10. The dough is ready
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11. Slice the tofu and fry it in a frying pan. (Both noodles and tofu can be dried in the process of braising intestines)
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12. The tofu is fried well.
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13. Put the soup out of the stewed pot, heat it in another pot, taste the flavor, add soy sauce and fermented bean curd to less flavor. The sieve filters the residue.
14. Set the stew into pieces, cut the noodles into pieces, cut the tofu into pieces, put them in a bowl, put the soup, chili oil, minced garlic, and coriander.
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Tips:There are so many fatty intestines, you can save it for the next time you eat spicy hot pot, or you can stir-fry hot peppers.