Steamed bread-crumb-coated pork intestines
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pork Intestines |
| 1 | cup | Bread Crumbs |
| 3 | ounces | Sweet Potato, peeled |
| 1 | teaspoon | Sesame Oil |
| 1 | x | Spring Onion, minced |
| 1 | x | Black |
| 1 | tablespoon | Soy Sauce |
| ½ | tablespoon | Chili Nam Yuey |
| 1 | tablespoon | Wine |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Sweet Flour Paste |
| ½ | teaspoon | Black |
| ½ | teaspoon | Ginger, minced |
| ½ | teaspoon | Spring Onion, minced |
Directions
SEASONINGS
Pepper, freshly ground Pepper, freshly ground Rinse pork intestines.
Cut int ¾" long sections. Marinate with seasonings for 20 minutes.
Mix with the bread crumbs. Cut sweet potato into cubes. Mix with the remaining juice from marinating the intestine. Spread evenly on the bottom of each steamer. Put the intestine sections evenly on top of the sweet potato. Steam over a high flame for 1 hour. Drip some hot sesame oil on top. Sprinkle some minced spring onion and ground pepper on top and serve. Serves 4 large appetites, 6 regular ones.
From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
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