Spicy Braised Intestines
Pork intestines are a polarizing ingredient, but this family enjoys them regularly. Using semi-cooked intestines from the supermarket saves time on cleaning.
Ingredients
Pork intestines
to taste (half-cooked)
Wood ear mushrooms
to taste
Carrot
1/2 piece
Hot peppers
1 piece
Pixian bean paste
to taste
Light soy sauce
1 tbsp
Dark soy sauce
1/2 tbsp
Scallion
a little
Ginger
a little
Garlic
a little
Dried red chili peppers
to taste
White sugar
1 small spoon
Cooking wine
1 tbsp
Instructions
1
Step 1
Soak the wood ear mushrooms in advance, clean them, and tear them into small pieces; peel the carrot and cut into small pieces; cut the hot pepper into small pieces.
2
Step 2
The pork intestines I used are semi-cooked products bought from the supermarket; cut them into small pieces.
3
Step 3
Prepare by mincing the green onion, ginger, and garlic; moisten the dried red chilies and cut them into small sections; chop the Pixian bean paste.
4
Step 4
Heat the wok and add an appropriate amount of vegetable oil, then add the green onion, ginger, and garlic to sauté until fragrant.
5
Step 5
Add the Pixian bean paste and dried red chilies and stir-fry until the red oil appears.
6
Step 6
Add the pork intestines and wood ear mushrooms and stir-fry for a while, then add 1 tablespoon of light soy sauce and 1/2 tablespoon of dark soy sauce and stir-fry evenly.
7
Step 7
Add an appropriate amount of water and 1 tablespoon of cooking wine, then boil over high heat for a few minutes.
8
Step 8
When very little sauce remains, add the hot pepper and carrot, stir-fry until just cooked, add a little white sugar for seasoning, and turn off the heat.
9
Step 9
Finished product image
