Stewed pork intestine over wu-ching burner

6 servings

Ingredients

Quantity Ingredient
1 each Pork Intestine
5 ounces Duck Blood Curd
1 each Sour Cabbage
2 eaches Red Chilies
1 each Garlic Clove
3 tablespoons Oil
3 eaches Ginger Slices
5 eaches Garlic Slices
1 tablespoon Chili Nam Yuey
1 teaspoon Peppercorns
1 teaspoon Salt
½ cup Soup Stock
1 tablespoon Cornstarch Paste
2 teaspoons Sesame Oil

Directions

Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves.

Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage.

Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil.

Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner.

Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles.

From The Chinese Regional Cuisine Series, Szechuan Cooking.

Posted by James Lor.

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