I have done braised fat intestines, spicy fat intestines, and green peppers are the first time. Practice and materials are simple and easy to operate.
After the intestines are washed, they are drowned, and then boiled in a voltage cooker for 20 minutes to the extent that they can be chewed. Slightly dry.
The oil in the pot, the next half a spoonful of sugar, fry the sugar color (must be fried into a yellow liquid, as for the bubbling, I don't think it is necessary, it is easy to paste the pot); add two dry red peppers.
Lower the intestines, stir fry and color.
Under the green pepper, stir fry, add chicken essence, soy sauce, and taste oil.
When the green peppers are soft, they are out of the pan.
1. After the fried sugar color, the dish oil is bright, it is very beautiful. 2. The pressure cooker is not pressed to a very soft degree. It is intended to leave a bit of chewing.