Braised Pork Intestines
After cleaning, blanching, and deep-frying, pork intestines are braised with shiitake mushrooms and bamboo shoot slices until golden in color with a rich, savory flavor.
Ingredients
Pork intestines
400 g
Shaoxing wine
10 g
Soaked shiitake mushrooms (stems removed, sliced thinly)
25 g
Pork broth
100 g
Scallions (cut into 0.5 cm segments)
100 g
MSG
1 g
Minced ginger
5 g
Wet cornstarch
15 g
Soaked bamboo shoot slices (sliced thinly)
25 g
Rendered pork fat
75 g
Fine salt
7 g
Sesame oil (about 100 g used in cooking)
500 g
Soy sauce
50 g
Vinegar
30 g
Instructions
1
Step 1
Hold one end of the intestine with your left hand and turn the intestine inside out with your right hand, then place it in a basin. Add 5 g of fine salt and 15 g of vinegar and knead together to remove all the slime from the intestine. Scrub twice with clean water, then turn it back right-side out. Add 0.5 g of fine salt and 15 g of vinegar and knead together, then rinse thoroughly with clean water. Remove the stems from the shiitake mushrooms and slice thinly along with the bamboo shoot slices. Cut the scallions into 0.5 cm segments.
2
Step 2
Place a wok over high heat, add an appropriate amount of water and bring to a boil. Add the intestines and boil for 2 minutes, then remove and rinse clean with water. Change the water, bring to a boil again, place the intestines back in, and simmer until about 80% cooked. Remove and let cool slightly, pat dry with a clean cloth, remove excess fat, then transfer to a bowl and pour in 25 g of soy sauce to marinate.
3
Step 3
Place a wok over high heat, pour in the sesame oil, and heat until about 70% hot. Add the intestines, turning them constantly with a spatula as they fry. When the intestines turn golden brown, remove and cut into 0.3 cm thick ring-shaped pieces.
4
Step 4
Place a wok over high heat, add 50 g of rendered pork fat. Add the scallion segments and briefly stir-fry. Add the Shaoxing wine, minced ginger, pork broth, shiitake mushrooms, bamboo shoot slices, soy sauce, fine salt, and intestines. Immediately move the wok to low heat and simmer for 5 minutes, then move back to high heat and cook for 1 minute. Add MSG, thicken with wet cornstarch, drizzle in 25 g of rendered pork fat, then transfer to a plate and serve.
