1. The fatty intestines are washed repeatedly with flour and white wine, constantly rubbing, and the inside of the intestines must be turned over and washed completely. In this process, you must be patient until the intestines are clean and transparent.
2. Put cold water in the pot, put the washed intestines in a pot under cold water, put the cooking wine, boil, and blanch it for later use.
3. Put the old brine in the soup pot, melt, add a handful of dried chili and two spoons of brown sugar.
4. Put the blanched fat intestines into the boil on high heat, turn to low heat, and cook for about 40 minutes. Use chopsticks to easily pierce it through and turn off the fire. Soak in the brine for about three hours to make it more delicious.
5. Remove and cut into small pieces when eating.
Tips:If you don't have old brine, you can use common brine materials on the market. Remind again, the brine that has been marinated in the sausage can not be used anymore, because its special smell will seriously affect the taste of anything you marinate next time, so if you use some old brine, or you think the brine should be replaced Time, so that the braised intestines can be discarded later.
