1. Main ingredients: pig intestines, lactone tofu. Accessories: beer, flour. Seasoning: pepper powder, green onions, ginger, pickled peppers, tempeh, garlic, cooking wine, broth, chives
2. Add flour and beer to the fatty intestines to remove the fishy smell inside and outside.
3. Rinse it with clean water repeatedly.
4. Put ginger slices and cooking wine in a pot on the fire to boil, add the fat intestines and blanch them, remove and drain.
5. Cut the processed fatty intestine into long strips with a knife; chop the tempeh and ginger; chop the green onions into horseshoes for use.
6. Put a little oil on the pot and stir-fry the fatty intestines. At the same time, add pepper powder, ginger, and green onions.
7. When it's dry and fragrant, take it out of the pot and put it out for later use.
8. Put the watercress and pickled peppers in a pot with oil, and fry them to create a fragrant flavor.
9. Add the broth and bring it to a boil, remove the bean curd and pickled pepper residue. (I will omit the dross out of this one)
10. Add bean curd to taste and fat intestines.
11. Cook until the intestines are soft and flavorful, add the juice to a plate, sprinkle with scallions and serve.
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