Braised pork sausage

Wash the fat intestines and pig belly vigorously with flour. Follow the same steps and wash four times from the reverse side and four times from the front side (tear off the fat tendons inside the fat intestines)

Put the washed intestines and tripes into a pot, add cooking wine and water, take them out and set aside

Remove the nails from the chicken feet and scoop them out of the water for later use

Homemade marinated buns

Dried Sichuan peppercorns, cloves, star anise, cumin, vanilla berries

After the intestines and tripe are cooked, add the chicken feet and continue to marinate for 7-8 minutes, then turn off the heat and let the ingredients soak in until they cool down (you can also add eggs here. The eggs must be boiled and peeled first)

Put all the seasonings into the pot (add enough water at one time), simmer the sausage and tripe for an hour and a half. I use an old-fashioned rice cooker and a gas stove, so the heat is about the same

Fatty intestines are no better than pork belly. You can add chicken feet or a few eggs and simmer for 7-8 minutes. Turn off the heat and let the ingredients stay in the soup until it cools down. This will make it more delicious

Pack it in a fresh-keeping bag and put it in the refrigerator to eat as you go

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