1. Cut off the outer layer of fat from the pig intestine, rinse and turn it over, add salt and white vinegar to wash, then wash with flour, rinse well.

2. Rinse the pig intestines three times under the faucet and make sure they are clean before use.

3. Add pig intestines, ginger slices and cooking wine to boiling water, cook for 3-5 minutes, take out and drain into cold water.

4. Cut the pig intestine into sections, add beer, salt, garlic, red pepper, and white vinegar, and refrigerate for 20 minutes.

5. Take out the pig intestines, pour out the wine, heat oil in a hot pan, sauté the ginger and garlic slices until fragrant, then stir-fry the intestines.

6. Add shredded pickled radish, pepper cubes, and celery segments, stir-fry, and add light soy sauce and chicken essence.

7. Finally, add salt and stir-fry evenly.