Braised Pork Intestines
Slice pre-cooked pork intestines and blanch, then braise in garlic chicken broth. Thicken the sauce and finish with a sprinkle of cilantro.
Ingredients
cooked pork intestines (cut into diagonal slices, blanched in boiling water and drained)
500 g
soy sauce
6 g
salt
5 g
scallion-ginger oil
76 g
MSG
5 g
cooking wine
15 g
cornstarch (mixed into a slurry)
75 g
chicken broth
1.5 kg
chopped cilantro
50 g
minced garlic
20 g
Instructions
1
Step 1
Cut the cooked pork intestines into diagonal slices, blanch them in boiling water, then drain off the excess moisture.
2
Step 2
Heat the scallion-ginger oil until hot, add the minced garlic and fry until fragrant. Pour in the cooking wine and soy sauce, then add the chicken broth, MSG, and salt. Place the intestines into the broth and bring to a rolling boil over high heat. Skim off any foam that rises to the surface. Thicken the soup with the cornstarch slurry to a light, flowing consistency, sprinkle with chopped cilantro, and serve immediately.
