This is also my dad's specialty dish, the pig's intestines that are outdated are dare to say that it is better than many cows and miscellaneous files outside! Usually I used a toothpick fork and fork to make a big plate, ha! This is also quite good for using your own noodles. The practice will not be very complicated, you may wish to try it out too! And if you do it for the first time, you can halve the amount. This amount is more, because I love to eat, hehe!
Cut the pig's large intestine and remove the dirt and some oil inside. (Too much fat will be fatty)
Use salt and raw powder to rub the pig's large intestine like a sputum, then rinse off with water.
Heat the hot pot in a large pot and put the pig's large intestine into the pot for a minute.
Wash with water.
Hot oil pan (a little oil can be), fragrant ginger slices and star anise, pour into the pig's large intestine and cook. Add water (almost no pig large intestine). Add soy sauce, soy sauce, cooking wine, licorice, cinnamon. (No cinnamon can be replaced with dried tangerine peel) Fire is boiled.
Cover the lid and turn it to a small fire. About 30 minutes. (Please turn it over during the period). Add rock sugar and half a teaspoon of salt and suffocate for 5 minutes.
Turn off the flame, and then cut off the pig's large intestine with scissors for a short period of time.
Go back to the fire and slowly collect the juice.
The selected pig's large intestine should be fresh and bright. In order to taste less fatty and clean, Dad suggested cutting the pig's large intestine, although it was troublesome and got a handful of oil, but for clean and delicious, still work hard! In terms of seasoning, this recipe is a reference. You can adjust the ratio of salty to sweet according to your taste. The time of the halogen can be adjusted according to the taste of each person's cheesy color. This dish is hot, because it is cold. The oil will knot, so the taste will be far worse.