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Ingredients: 300 grams of cooked pig intestines

Accessories: 50 grams of hawthorn cake balls, 50 grams of cantaloupe balls, 10 grams of minced coriander, 2 grams each of onion, ginger, and minced garlic.

Seasoning: 50 grams of sugar, 15 grams of Chubang onion and ginger cooking wine, 3 grams of Chubang Golden Fisher Girl Oyster Sauce, 3 grams of Chubang soy sauce, 2 grams of Chubang chicken powder, 2 grams of salt, 30 grams of white sugar, Chubang pure rice vinegar 70 grams, 10 grams of pepper oil, 70 grams of delicious fresh red Zhejiang vinegar, 1.5 grams of Amomum villosum powder, 1.5 grams of cinnamon powder, 2 grams of pepper, a little Chubangte pure peanut oil

Production Method:

1. Cut 10cm large intestine into sections, stir-fry with sugar color, and stir-fry over low heat until evenly colored;

2. In another pot, add a little Chubonte fragrance pure peanut oil, add onion, ginger and minced garlic and sauté until fragrant, add Chubon onion ginger juice cooking wine and water, and put the large intestine into the pot;

3. Season with Chubang Golden Fisher Girl Oyster Sauce, Chubang Soy Sauce, Chubang Chicken Powder, salt, Chubang Pure Rice Vinegar, Delicious Fresh Red Zhejiang Vinegar, and white sugar. Slowly collect the thick soup, add amomum villosum powder, cinnamon powder, Pour the pepper into the Sichuan pepper oil and stir-fry evenly and remove from the pan;

4. Arrange on the plate with cantaloupe balls and hawthorn cake balls for decoration, and sprinkle with a little chopped coriander.