1. Buy the fatty intestines, rub them over and over with the raw ingredients two or three times, tear off the excess oil, and wash them off with water
2. Boil a pot of water, add ginger slices and cooking wine, add the fatty intestines and cook until the water is boiled. Remove, wash and cut into sections.
3. Boil the old marinade, add the fatty sausage and cook for ten minutes, then turn off the heat to soak. It can take half an hour to half a day, because it is easy to taste. (For how to make the marinade, see my pigeon article...)
4. Cut the onion into pieces and remove the fatty intestines for later use.
5. Cut the fatty intestines into diamonds or rings, prepare the fried cashews, cut the dried chilies into small sections, and chop the ginger and garlic.
6. Put cold oil in a hot pan, add ginger garlic, dried chili, and peppercorns until fragrant.
7. The lower fat intestines and Zheergen continue, the oil bursts until the fat intestines turn slightly yellow and slightly dry, add light soy sauce and cooking wine and stir fry (Zheergen is the root of Houttuynia cordata, some people are not used to it, but if it is left in this way, it will have a different fragrance. Just clip it out and don’t eat it)
8. Pour in onions and cashews, scoop a few quickly, and then cook.
9. Serve it and eat it! The fat intestines made like this tastes very soft and has no peculiar smell~
Tips:Put more oil. This dish can be made into a dry pot. Cut larger pieces of fatty intestines. Leave a little more juice when frying. Spread soybean sprouts and lettuce slices on the bottom of the casserole. Spread the fried fatty intestines on top to make small Fire heating.
