Crispy Pork Intestine Roll
Deep-fried crispy segments of braised pork intestines, served with stir-fried pea shoots arranged around the edge, finished with sprinkled seasoning.
Ingredients
pork large intestine
500 g
pea shoots
300 g
star anise
3
fine salt
4 g
soy sauce
4 g
scallion and ginger
12.5 g
cooking wine
100 g
Sichuan pepper salt
a pinch
fragrant vinegar
a pinch
Instructions
1
Step 1
Thoroughly wash the pork intestine inside and out. Add the cooking wine, scallion, ginger, and star anise, then stew until tender (about two hours). Remove, toss with the soy sauce, and deep-fry in hot lard until crisp. Cut off the ends, slice into roughly 1-inch segments, and arrange in the center of a serving plate.
2
Step 2
Stir-fry the pea shoots in a little oil with just a pinch of salt, then arrange them around the intestine on the plate. Sprinkle a small amount of fragrant vinegar and Sichuan pepper salt over the intestine to finish.
