Tongling Pig Intestine Noodles

Tongling Pig Intestine Noodles

　　The cooking method for pig intestine noodles:

　　1. Rinse the red vermicelli and soak it in water to soften; peel and chop garlic, then fry it in oil until golden brown, then remove and drain the oil—this is crispy garlic. Prepare ingredient B as a starch slurry for later use.

　　2. Turn the pig intestines inside out and rub them clean with flour, then simmer them with water, scallions, ginger, star anise, and wine for 30 minutes, then remove, drain, and slice for later use.

　　3. In a separate deep pot, pour in bone broth and bring it to a boil. Add the red vermicelli from step 1, crispy garlic, and ingredient A’s shredded bamboo shoots and lard, then simmer for 15 minutes. Thicken the soup with the starch slurry to a rich consistency. Before serving, add black vinegar, mashed garlic, and basil leaves.