Braised pork intestines debut

Pour hot oil into the yellow rock sugar.

Stir-fry until it turns reddish-brown, then add hot water.

Prepare a caramelized caramel.

Blanch the cleaned pork intestines and add scallions and ginger to remove the odor.

Skim off the foam and blanch thoroughly.

Prepare the marinade; what you see is what you get, with no technology or tricky skills involved.

Stir-fry the ingredients in hot oil until fragrant.

Add a spoonful of Doubanjiang and stir-fry until red oil appears.

Bring water to a boil over high heat.

Add pepper and salt to season.

Add the pork intestines and cook for one hour.

Remove the spices, and let the pork intestines continue soaking in the soup.

Separate the marinade, and seventy percent soak.

Soak it overnight, take it out, and then you can eat it.