Crispy Fried Braised Pork Intestines
Crispy braised pork intestines, deep-fried with basil and seasoned with pepper salt for a crunchy yet tender snack.
Ingredients
Pork large intestine (turn inside out and scrub repeatedly with Ingredient A, rinse with water)
2
Scallions (wash, drain, set aside)
3
Basil (wash, drain, set aside)
150 g
Salt and pepper powder (for dipping)
a pinch
Ginger (sliced, for braising)
1
Scallions (for braising)
2
Star anise (for braising)
3
Rice wine (for braising)
2 tbsp
Water (for braising)
3 bowls
Salt (Ingredient A: for scrubbing)
a pinch
Vinegar (Ingredient A: for scrubbing)
a pinch
Flour (Ingredient A: for scrubbing)
a pinch
Maltose (Ingredient B)
3 tbsp
Soy sauce (Ingredient B)
2 tbsp
MSG (Ingredient B)
to taste
Salt (Ingredient B)
to taste
Instructions
1
Wash the intestines
Rinse the scallions and basil, drain and set aside. Turn the large intestine inside out and scrub repeatedly with Ingredient A, then rinse with water to remove slime. Briefly blanch in hot water to remove any off-odor.
2
Braise the intestines
Bring the braising spices to a simmer over low heat, add the large intestine and braise until a chopstick can pierce through, then remove and drain.
3
Marinate and fry
Gently heat Ingredient B over low heat until dissolved, let cool, then add the braised intestine to marinate. Thread the scallions into the marinated intestine and deep-fry in hot oil until crispy, then remove and drain the oil.
4
Plate the dish
Use the remaining oil to fry the basil until crispy, drain and arrange on the bottom of a plate. Cut the intestine into diagonal segments and lay them over the basil. Serve with salt and pepper powder for dipping, paired with the fried basil.
