Fill a cooking pot with 4 cups of water and bring it to a boil over medium-high heat.

Add 2 teaspoons of salt, 2 pieces of dried bay leaves, and a splash of cooking wine to the pot.

Put in the small intestine and let it simmer until it becomes tender. This should take around 30-45 minutes.

Once the intestine is tender, remove it from the pot and cut it into 2-inch pieces. Set it aside.

Heat a wok or frying pan over medium heat and pour in some cooking oil.

Sauté some minced garlic and dried chili until fragrant.

Add the intestines to the wok and cook for a minute.

Mix in some whole peppercorns, a few more bay leaves, soy sauce, vinegar, and 1/2 cup of water. Bring the mixture to a boil.

Stir everything together, then add some salt and sugar to taste. Cover the wok and let the mixture simmer for 15 minutes or until the liquid has evaporated.

Transfer the sautéed intestines to a serving plate and enjoy!