Thoroughly clean the intestines and cut them into small segments.
Pour the wine, soy sauce, garlic, onion, ginger, salt, star anise and other spices into the fat intestines and mix for 2 hours.
Mix steamed pork powder, chili powder, pepper powder, sugar, cooking oil, etc. into the marinated fat sausage and mix well so that each fat sausage can be wrapped with rice flour.
Spread a layer of eucalyptus leaves in the steamer, then spread the mixed fat on the cilantro
Add a proper amount of water to the cauldron, and put the covered steamer into the pot. After the water is turned on, change to a small steam and steam for about one and a half hours.
Put the steamed fat in the dish, sprinkle with chopped green onion and parsley, and mix with MSG.
1. When cleaning the intestines, turn the fat intestines over and wash them, throw away a lot of fat oil, wash away all the dirt, and grab several times with salt. 2. Before mixing rice flour, marinate with cooking wine, soy sauce and other seasonings to add flavor to the intestines. 3. When mixing rice flour, add it according to the amount of fat intestines, so that each fat sausage can be wrapped in powder. 4. According to the size of the firepower, the steaming time will be slightly different. Steaming for one and a half hours will basically make the fat intestines soft.