Pork Intestine with Tofu Pudding
This red-and-white Pork Intestine with Tofu Pudding dish features rich, savory pork intestine paired with silky, tender tofu pudding. It is spicy without being drying, making it perfectly appetizing and refreshing.
Ingredients
Pork intestines (cleaned, boiled and cut into strips, stir-fried dry)
to taste
Silken tofu pudding
to taste
Pixian doubanjiang (finely chopped)
to taste
Pickled chili peppers (finely chopped)
to taste
Sichuan peppercorns
to taste
Salt
to taste
Soy sauce
to taste
MSG
to taste
Ginger
to taste
Minced garlic
to taste
Scallions (sprinkled on the finished dish)
to taste
Cooking oil
to taste
Scallions
to taste
Cooking wine
to taste
Cornstarch slurry
to taste
Stock (mentioned in the cooking process but not listed in the original ingredient table)
to taste
Instructions
1
Preparing the intestines
Clean the pork intestines. Bring water to a boil in a pot with cooking wine, ginger, and scallions; add the intestines and cook until done. Remove, drain, and cut into long strips for later use.
2
Preparing the aromatics
Finely chop the Pixian doubanjiang and pickled chili peppers.
3
Stir-frying the intestines
Heat a small amount of oil in a wok, add the intestines, and stir-fry together with Sichuan peppercorns, ginger, and scallions until the intestines are dry and fragrant. Remove from the wok and set aside.
4
Braising to finish
Heat oil in the wok, add the doubanjiang and pickled chilies, and stir-fry until fragrant and the oil turns red. Add the stock and bring to a boil; strain out the doubanjiang and chili solids. Add the silken tofu pudding and let it absorb the flavor. Add the intestines and braise until tender and well-seasoned. Reduce the sauce, transfer to a plate, and sprinkle chopped scallions on top.
