Doubulaifu Chang's ingredients: intestines, gypsumbean curd, homemadechili sauce, pickled peppers, pickledginger

The steps for making Doubulaifu Chang:

One: Intestines are mixed with large green onion leaves and flourand kneaded evenly. Let it sit in vinegarto wash thoroughly, then rinse under running water. Add cooking wine and vinegar again to wash and rinse until the intestines have no lingering fishy smell.Two: Put a pot on heat with water, add intestines and ginger slices, boil for 40 minutes until cooked.Three:

gypsum bean curd

is cut into small pieces, blanched in salted water, then removed and set aside.Four: Heat oil in a pot, add the intestines, add homemade chili sauce,Sichuan pepper

, pickled ginger,soy sauce, salt, and add two scoops of stock. Cook until the intestines are soft and well-seasoned. Add the tofu, cook briefly to thicken the sauce, then drizzle with water starch.Five: Sprinkle crushed peanuts, chopped scallions, and a little sesame oil before serving.soak the ginger slices,add soy sauce,add salt, then adddashi (soup stock)two spoons and simmer until the intestine is soft and well-flavored, add the tofu and simmer for a bit to reduce the sauce, then pour in water starch to thicken,crushed peanuts,top with small cilantro and sesame oil before serving!