Pour 4 cups water in a cooking pot, apply heat, and let boil.
Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine.
Put-in the small intestine and simmer until tender.
Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside.
Heat a wok or frying pan then pour-in cooking oil.
Sauté garlic and dried chili.
Put in the intestine and cook for a minute.
Add whole pepper corn, bay leaves, soy sauce, vinegar, and 1/2 cup water then let boil.
Stir the mixture then add salt and sugar. Cover and simmer for 15 minutes or until the liquid evaporates.
Transfer to a serving plate and serve.
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