Stir-Fried Crispy Pork Intestine Tips
A stir-fried dish featuring pork large intestine as the primary ingredient, paired with green and red bell peppers and wood ear mushrooms.
Ingredients
cleaned pork large intestine ends
500 g
green and red bell peppers (cut into triangles)
150 g total
wet wood ear mushrooms (cut into triangles)
50 g
ginger slices
5 g
scallion segments
5 g
minced garlic
5 g
Shaoxing wine
10 g
light soy sauce
10 g
fine salt
to taste
MSG
to taste
sesame oil
to taste
wet cornstarch slurry
to taste
peanut oil
50 g
Instructions
1
Step 1
Boil the pork large intestine until about 80% cooked, remove it and cut into triangle pieces, then marinate with Shaoxing wine and ginger slices. Cut the wood ear mushrooms and green and red bell peppers into triangle pieces as well.
2
Step 2
Heat the wok with oil, sauté the ginger and garlic until fragrant, add the green and red bell peppers, wood ear mushrooms, fine salt, and MSG, stir-fry until cooked, then transfer to a plate.
3
Step 3
Heat the wok again with oil, add the pork intestine and stir-fry, then add fine salt, light soy sauce, and Shaoxing wine and toss to combine. Cover and simmer briefly, then add the pre-cooked ingredients and stir-fry to combine. Thicken with wet cornstarch slurry, add a finishing drizzle of oil, toss to combine, and serve.
