Sauerkraut with strong intestines

Overview

How to cook Sauerkraut with strong intestines at home

I buy cooked large intestine, buy it cooked, and then cut the duck blood, green garlic sprouts, sauerkraut and everything else. Ready to use, the fresh red pepper used this time was not spicy enough.
First put some oil in the pot, then wait for the oil to heat up, put down the peppercorns and fry them until they are fragrant. Take them out quickly (use a spatula). Be sure not to fry them until they are black, as they will be bitter.
Then add garlic and ginger and stir-fry until fragrant. Add mushrooms and sauerkraut and stir-fry until fragrant. It will take about 1 to 2 minutes.
Add 2 tablespoons of Pixian watercress, soy sauce and sugar and continue to stir-fry, then quickly add about 400 ml of water (preferably the water used to ferment the mushrooms) and boil it.
Put down the duck blood and large intestine and cook for 5-20 minutes as you like. Anyway, remember to cook in the flavor. Then add some salt to taste, and pour in water starch to thicken the soup before serving.
Here comes the key step. Just before serving, add a handful of garlic leaves, then pour 3 tablespoons of cooking wine, cover and cook over high heat for 30 seconds.