1. 1. Put the washed intestines into cold water (add appropriate amount of green onion, ginger and cooking wine in the water) to boil, and use water to remove the peculiar smell.
2. 2. Put the intestine head of Feishui into a pot of clear water, add appropriate amount of green onion, ginger and salt, boil on low heat for about 30 minutes until it is mature, remove it, soak in crispy water for 2-3 minutes, and hang it on a fan with a hook Place, blow for about 30 minutes until the moisture is dried (after air-drying, the large intestine is more crispy, the color is more uniform, and the color is more ruddy)
3. 3. Change the large intestine into a 4 cm section, and fry it in a 80% hot oil pan over medium heat until the skin is crispy.
4. 4. Put the chili oil in the pot, heat it up, add ginger, garlic rice, and chili noodles to fry the aroma, then add the cooking wine, vinegar, sugar, salt, monosodium odor, and pepper noodles to taste. Simmer until the juice is thick, and then stir fry the intestines. Evenly, sprinkle with sesame seeds
5. 5. Put the fried potatoes loosely on the bottom of the plate and put the fried intestines on top.
6. The key to production: 1. The intestines can also be boiled in red brine directly after being splashed in water. The taste is more spicy and more delicious. 2. Potato shreds can also be replaced with fragrant taro shreds, etc., with good results.
