Pig intestine stir-fry is a very popular home-cooked dish, especially in the north, and it's often found on the dinner table during the New Year. How can you make your pig intestine stir-fry rich in flavor with soft and tender intestines? Come and check out today's recipe, and it's sure to greatly improve your cooking skills.
【Beijing】Stir-fried Pig Intestine
一、Stir-fried Pig Intestine
Recipe Introduction A rich and flavorful dish with soft and tender intestines.
Ingredients
250g of cleaned, cooked pig intestine. 10g of soaked wood ear mushrooms. 15g of boiled Chinese cabbage. 10g of boiled carrots. 10g of soaked shiitake mushrooms. Lard, soy sauce, vinegar, water infused with Sichuan peppercorns, Shaoxing wine, MSG, scallion, ginger, garlic, cilantro stems, chicken broth, and wet starch.
Method
1. Cut the cooked pig intestine into oblique slices (about 1.5 cm thick). Slice the soaked wood ear mushrooms and carrots. Cut the Chinese cabbage into sections. Cut the scallion into diamond shapes. Mince the ginger and garlic. Cut the cilantro into sections. Halve the shiitake mushrooms.
2. Combine soy sauce, vinegar, water infused with Sichuan peppercorns, Shaoxing wine, MSG, wet starch, and chicken broth to make a sauce.
3. Heat lard in a wok. When the oil is 80% hot, add the pig intestine and flash-fry for a moment, then drain in a colander.
4. Add a small amount of oil to the wok, heat it, and stir-fry the scallion, ginger, and garlic until fragrant. Add the wood ear mushrooms, Chinese cabbage, carrots, and shiitake mushrooms and stir-fry briefly. Then, add the flash-fried pig intestine, pour in the prepared sauce, add the cilantro sections, and toss quickly to combine before serving.
二、Crispy Fried Intestine
Ingredients
350g of cooked pig intestine. 25g each of winter bamboo shoots and soaked wood ear mushrooms. 1 egg. 10g soy sauce. 5g vinegar. 3g salt. 2g MSG. 5g each of sliced scallion and garlic. 150g of high-quality stock. 100g of wet starch. 1000g of lard.
Method
1. Slice the wood ear mushrooms and winter bamboo shoots. Cut the cooked intestine into sections, blanch them in boiling water, remove, and drain well.
2. Mix the egg, 90g of wet starch, and 1g of salt to form a batter. Coat the intestine sections evenly with the batter and deep-fry in oil heated to 150°C until crispy and hard, then drain in a colander.
3. Heat 50g of oil in a wok. Add the wood ear mushrooms and bamboo shoots and stir-fry briefly.
4. Add the fried intestine, pour in the sauce made with the remaining seasonings, toss quickly to combine, and serve on a plate.
小诀窍
Features
Beautiful in color, crispy on the outside and tender on the inside, with a savory and mellow flavor.
Operation Tips
Ensure an even coating of batter. Fry over medium heat. Toss with the sauce quickly and serve immediately.
The lamb chop