Hot and sour intestine head
By AyanaRempel
The sausage head is the best tasting part of the whole large intestine. The meat is thick and greasy. When paired with pickled cabbage and fat sausage, you can lose weight on the greasy feeling of the fat sausage. Pickled peppers and peppers are definitely a personal preference. But the taste is amazing, delicious, and makes people sweat, drool, and cause acne.
Recipe Recommendations
- sauerkraut appropriate amount
- pickled pepper appropriate amount
- Jiang appropriate amount
- white pepper appropriate amount
- salad oil appropriate amount
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Hot and sour intestine head
1
A section of the cooked pig's large intestine.
2
Cut into rings.
3
Smash the white pepper grains with a knife handle.
4
Put the cut fat sausage rings into the pan and stir-fry until slightly oily.
5
Add appropriate amount of shredded ginger.
6
Soak millet peppers.
7
Cut two.
8
Add chopped pickled cabbage and pickled peppers to the fat sausage.
9
Pour in a little pickled pepper water.
10
Stir well and remove.