1. The weight can be chosen by one's own population. The boss who peddled pork before buying the small intestines helped scrape the dirt inside. It's easier to come back.
2. Connect one end of the intestines under the faucet. Let water pour into the intestines. Clamp the intestine with the scissors gesture and scrape it down in the direction of the intestine, repeat several times. Cut off the excess grease and save a small portion. Grab one end of the intestines and use chopsticks to help turn it over. Scrape it again with a knife, wash and add an appropriate amount of cornstarch, and then soak for 10 minutes to help deodorize.
3. Soak pork belly, pork liver, lean meat, and pork intestines in water for 5 minutes, remove and drain. Drain the pig's small intestine.
4. Set the pot to light, pour an appropriate amount of water into the pot and boil. Add ginger slices.
5. Add all the pork offal. Add 10 grams of salt. Cover and turn to medium-low heat and simmer for 30 minutes to 1 hour.
6. During this period, the lid of the pot was opened several times, and the pig pieces were turned over with a spatula. Use evenly to heat up. Take a large piece of pig. Cut it open, there is no blood in it. It can be cooked thoroughly.
7. Spoon a bowl of soup in the pot and set aside. Pick up the pig pieces. Let cool slightly.
8. Use a sharp knife and a clean cutting board to cut thin slices and arrange the plate. Sprinkle with garlic and green onion, drizzle with appropriate amount of broth, drip in a little sesame oil, and appropriate amount of cooking oil, add 2 tablespoons of light soy sauce.
Tips:1. Sufficient water for cooking meat.
2. Uncover the lid of the pot several times during the period, and flip the pig pieces with a spatula. Use evenly to heat up. Can hold a large piece of pig. Cut it open, there is no blood in it. It can be cooked thoroughly.
