Crispy Rolls
A traditional Huaiyang dish featuring pig large intestine braised and fried until crisp, bordered with pea shoots for a crisp yet tender bite.
Ingredients
pork large intestine (washed inside and out)
500 g
pea shoots (for garnish)
300 g
star anise (for braising)
3
fine salt
4 g
soy sauce (for mixing with intestine)
4 g
scallion and ginger (for braising)
12.5 g
Shaoxing wine (for braising)
100 g
Sichuan pepper salt (sprinkled on intestine)
a pinch
aromatic vinegar (sprinkled on intestine)
a pinch
lard (for frying)
to taste
Instructions
1
Braising and Frying
Wash the pork large intestine thoroughly inside and out, then braise it with Shaoxing wine, scallion, ginger, and star anise until tender (about 2 hours). Remove and toss with soy sauce, then deep-fry in a wok of hot lard until crispy. Take it out and trim off both ends. Cut into segments about 1 inch long and arrange them in the center of a serving plate.
2
Garnish and Seasoning
Stir-fry the pea shoots in a small amount of oil with just a tiny bit of salt, then arrange them around the intestine as a border. Finally dust a pinch of aromatic vinegar and Sichuan pepper salt over the intestine and serve.
