Chinese Northern Specialty | Traditional method of making smoked pork intestines

This video demonstrates Chinese northern specialty: traditional method of making smoked pork intestines. Cleaned pork intestines are added with green onions, ginger, a spice bag, light soy sauce, dark soy sauce and cooking wine, braised until flavorful, then fished out and drained. Place an iron pot on a wood-fired stove, lay an iron rack inside the pot, put the braised pork intestines on the iron rack, sprinkle with white sugar, and cover the pot tightly. Heat on high heat for about 1 minute until the white smoke in the pot turns to yellow smoke, then turn off the heat. Let it simmer for 3 minutes before opening the lid; the pork intestines will have turned jujube red or orange bright color, with a strong smoked aroma. Take it out, let it cool, then slice it. It can be eaten in various ways: directly, dipped in mashed garlic or sweet bean paste, or used for stir-frying and steaming, with a rich flavor.