Chongqing intestine noodles, a beloved Sichuan delicacy, combine chewy rice noodles with tender pork intestines in a spicy, aromatic broth. Here’s a step-by-step guide to mastering this iconic dish.
Ingredients:
- 200g rice noodles
- 150g pork intestines (cleaned and boiled)
- 50g wood ear mushrooms (soaked)
- 100g bean sprouts
- Broth: 500ml beef or pork stock, 3 tbsp doubanjiang (broad bean paste), 1 tbsp chili oil, 1 tsp Sichuan peppercorn powder, 1 tbsp soy sauce, 1 tsp sugar, and a pinch of salt.
Steps:
1. Prepare noodles: Soak rice noodles in hot water for 10 minutes until soft, then drain.
2. Cook intestines: Boil cleaned intestines in water with ginger and scallions for 15 minutes, then slice into strips.
3. Make broth: Heat oil in a pot, stir-fry doubanjiang until fragrant. Add stock, soy sauce, sugar, and Sichuan peppercorn powder. Simmer for 5 minutes.
4. Assemble: Blanch noodles and bean sprouts in boiling water for 30 seconds. Arrange noodles in a bowl, top with intestines, wood ear mushrooms, and bean sprouts. Pour hot broth over, drizzle with chili oil, and garnish with fried peanuts and cilantro.
Tips: Soak intestines in vinegar and salt to remove odor. For extra heat, add more chili oil or fresh chilies. Enjoy this fiery, umami-rich dish that captures the essence of Chongqing’s street food culture!
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