1. Find a clean basin, put the pig intestines, add 30 ml of cooking wine, 5 g of salt, and an appropriate amount of flour. (Pork large intestine has two sides, one side is smooth I call it the front side, the front side is relatively smooth, so it is easier to clean, and it can be washed very clean.)
2. Grab it with your hands and finish within one minute, then rinse with clean water. Repeat the above action once.
3. After washing the large intestine, carefully peel off the grease and dirt on the non-smooth side of the large intestine, and then repeat (step 1 and step 2) twice, and it will be very clean.
4. With the intestinal sleeve method, the large intestine is sleeved in the small intestine, layer by layer.
5. Home-style practice sets two or three times.
6. Use a toothpick to insert the cross to fix the head and tail and the middle part of the large intestine.
7. Put an appropriate amount of water, large intestine, green onion, sliced ginger, and 30 ml of cooking wine in the pot.
8. Turn on high heat and cook without a lid until it boils and continue for 5 minutes. Remove and wash, clean and deodorize, and you're done! (The purpose of opening the lid and cooking: in order to let the taste dissipate, so as not to simmer the taste in the pot and stuff in the large intestine.
9. Add water to the pot again, add the large intestine, green onion ginger, bay leaves, star anise, and pepper.
10. Boil the large intestine thoroughly, remove and let cool.
11. Cut the large intestine into 2cm long sections.
12. A toothpick is inserted into each segment of the large intestine to be fixed in a crisscross pattern.
13. Add 30ml light soy sauce to coat the large intestine with soy sauce.
14. Pour an appropriate amount of arowana fragrant and squeezed cooked soybean oil into the pot, and heat it until the oil is 60% hot. (Hot oil at 60% oil temperature, the temperature is about 180 degrees. The number and speed of the bubbles around the chopsticks inserted into the oil pan doubles that of 30% hot oil. The oil surface is slightly turned around, and the hand is close to some surfaces. It feels very hot. Obviously. This kind of oil temperature is suitable for deep-frying, it can quickly set the shape of the ingredients, the color is also beautiful, and there will be no frying.)
15. Fry the large intestines into golden brown.
16. Remove the oil control.
17. After the hot oil is poured out, leave a little base oil in the pan, add 30 grams of sugar and fry it into a sugar color.
18. Pour the large intestine, stir fry evenly, and coat with sugar.
19. Add 200ml of water, appropriate amount of green onion and ginger, 5ml of vinegar, 5g of salt, 2g of white pepper and 10g of sugar.
20. Bring to a high heat and turn to low heat until the soup thickens.
21. The nine-turn large intestine is ready! Load out the turntable and pour the soup on it.
