牛頭牌(好帝一)

Prepare all ingredients.

Heat the pan with oil, cut the braised pork intestines in sections, and add shallot sauce to braise roughly for 5 minutes.

Clean the red Vermicelli three times with water in order to move the salinity.

Heat the oil in the pan, pour in 1/3 of oil, and cook until boiling. Pour in the egg mixture and quickly mix until golden crispy. Quickly remove and set aside.

Heat a soup pot, pour in seaweed Seafood broth to cook with water. Add 3 tbsp of shallot sauce.

Add egg crisp, bamboo shoot shred, black fungus shred, and red noodle in the soup pot. Continue to cook over low heat.

Coat the fresh oyster with cornstarch, place it into the pot and add the braised pork intestines and barbecue sauce, sprinkle with minced cilantro, and serve.