Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Pig's large intestine is 500 grams 3... Poach the hot large intestines

• The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: Pig's large intestine is 500 grams 300 grams of Chinese cabbages
• Condiment: 20 grams of shallot 10 grams of gingers Garlic ( White cover) 10 grams of vegetable oil and 15 grams of cooking wine and 10 grams of soy sauce and 10 grams of broad bean paste and 10 grams of pepper powder and 5 grams of salt and 3 grams of gourmet powder and 1 gram
• Poach the hot large intestines method:
• 1.Boil the large intestines, clean, cut one;
  
  2.The garlic sprout is cut section;
  
  3.The spring onions are sliced, the ginger, garlic are sliced for subsequent use;
  
  4.It is well-done to put large intestines into boiled water water, pull it out for subsequent use.
  
  5.Put, at very hot oven, quench pan into vegetable oil cook, cook into the cooking wine, soy sauce, add 500 ml of boiled water, boil slightly, drag for the bits of net broad bean paste;
  
  6.Put well done large intestines lump, Chinese cabbage leaf, garlic sprout section, refined salt, gourmet powder, pepper powder, boiled
  
  
• Note: