1. Chop the clean intestines into rhombs of two centimeters and the gingers into pieces. Then put water, cooking wine, ginger pieces into the fry pan, dredge up the intestines after boiled in the pan
2.Cut the surplus gingers and dry chilli into powder. Hold the intestine in a porcelain with cooking wine, soy sauc-e, appropriate salt and monosodium glutamate, pickle them for one hour.
3. Mix ginger powder, dry chilli powder, fine spices and pickled intestine with some water for preparation.
4. Take a bamboo tube (Keep the two sides with knots, open a cover on the face), brush oil inner, lay down some vegetable and the mixed rice flour with intestine in the bamboo tube with blooming fire. Find that the intestine is crisp mushy. That is OK! Pour oil before eating.
5.The feature is: mellow, crisp and fresh pepper |
