1. Cut off the burrs on both ends of about 500 grams of sea intestines, remove the internal organs and blood and rinse them repeatedly to control the moisture and cut into sections with a diagonal knife.
2. In the spring, the leeks are used to remove old leaves and repeatedly clean the sand to control the moisture, and cut them into short and uniform segments.
3. Add appropriate amount of cooking wine, soy sauce, oyster sauce, white vinegar, white pepper, and salt to the bowl and stir to make a juice.
4. Add water to the pot and boil it to about 60 degrees, turn off the heat, let the sea intestines blanch for 15 seconds, immediately remove the cold water to control the moisture and set aside.
5. Add an appropriate amount of peanut oil to the hot pot, add the leek segments and stir fry evenly until they become soft.
6. Pour in the blanched sea intestines and a bowl of juice.
7. Stir fry evenly over high heat and immediately out of the pan.
8. Finished product.
