Braised Pork Intestine with Rapeseed Greens
Golden-red and emerald-green hues intermingle, offering savory, lightly salty flavors with a crisp, fragrant finish.
Ingredients
Cooked pork large intestine (cut into strips about 8 cm long)
150 g
Cleaned rapeseed greens (cut a cross into the root, blanch briefly in boiling water, rinse with cold water and arrange neatly)
150 g
Lard
50 g
Cooking wine
15 g
Salt
2 g
MSG
10 g
Starch
25 g
Sesame oil
5 g
Broth
to taste
Chopped green onion and ginger
2 g each
Sugar
5 g
Instructions
1
Step 1
Cut the cooked pork large intestine into strips about 8 cm long. Cut a cross into the root of the rapeseed greens, blanch briefly in boiling water, rinse with cold water and arrange neatly, then place together with the intestine.
2
Step 2
Heat a wok with the lard, add the chopped green onion and ginger to release aroma, pour in the cooking wine, then add the broth, salt, MSG, and sugar. Push the intestine and rapeseed greens into the wok. Once it comes to a boil, thicken with starch slurry, flip once, drizzle with sesame oil, and serve.
