How to stir-fry raw pig intestines to make them crispy?

Does pig intestine look disgusting? I believe that many female friends are not interested in pig intestine, thinking that this kind of thing not only looks disgusting, but also tastes bad. But for men, pig intestines are really a delicacy. Maybe this is the reason for the gender difference! Some male friends like to eat raw fried pig intestines very much. So, how to make raw fried pig intestines more crispy?

Material

1. 500g pig large intestine. 2. 100g dried chili pepper (adjust according to personal taste). 3. 20g Sichuan peppercorns (adjust according to personal taste). 4. A little sliced ​​ginger and garlic. 5. Appropriate amounts of cooking wine, salt, soy sauce, sugar and chicken essence.

practice

1. Wash the pig intestines you bought. By the way, here is the method of washing the intestines: put the purchased intestines in a basin, add some flour (a little more), salt, and a bottle of beer, and rub them back and forth until the dirt on the intestines is washed away. Then put them in the sink and rinse the intestines with running water until the flour on the intestines is washed away. Next, put water in the pot, put in the cleaned large intestine, then add cooking wine and ginger slices (to remove the fishy smell of the large intestine) and boil until boiling (also known as boiling water), then take out the large intestine;

2. Put water back into the pot, add ginger slices and cooking wine, then put the large intestine into the pot, cook until the large intestine is soft and cool, then cut into small pieces for later use;

3. Cut the dried chili pepper in the middle into two sections and add the Sichuan peppercorns for later use;

4. Add oil to the pan, when the oil temperature reaches 60 degrees, pour in the large intestine, add some salt, turn to medium heat and slowly fry until the large intestine is slightly dry, then drain the oil and set aside;

5. Put the ginger and garlic slices into the oil pan and stir-fry until fragrant. Pour in the prepared chili and Sichuan peppercorns, turn to medium heat and stir-fry until the chili changes color a little, then pour in the previously prepared large intestine and continue to stir-fry for a while, add cooking wine, soy sauce, sugar, and chicken essence and continue to stir-fry for a while until the chili turns dark red, then turn off the heat and serve.