pepper and fat sausage

How to Make Spicy Pork Intestine: A Comprehensive Guide

Spicy pork intestine (尖椒肥肠) is a beloved Sichuan dish known for its crispy, chewy texture and fiery, numbing flavor. Here’s a step-by-step guide to mastering it at home.

Ingredients: 500g fresh pork intestines, 8-10 green尖椒 (Sichuan green peppers), 3 garlic cloves, 1 ginger slice, 2 dried chili peppers, 1 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, salt, and vegetable oil.

Steps:

1. Clean the Intestines: Soak intestines in salt and vinegar water for 1 hour, then rub thoroughly to remove odor. Rinse and cut into 3cm pieces. Blanch in boiling water with ginger and cooking wine for 2 minutes, then drain.

2. Prepep Peppers: Cut尖椒 into rings, mince garlic, and slice dried chilies.

3. Stir-Fry: Heat oil in a wok. Sauté garlic and dried chilies until fragrant. Add doubanjiang and stir-fry until red oil appears. Toss in intestines, stir-fry over high heat for 3 minutes until slightly crispy.

4. Season: Add尖椒 rings, soy sauce, sugar, and a pinch of salt. Stir-fry for 2 minutes until peppers soften but remain crisp. Adjust seasoning and serve hot.

Tips: For extra crispness, deep-fry intestines briefly before stir-frying. Control spiciness by reducing dried chilies. Pair with steamed rice for a perfect meal!