dry stir-fried fat sausage recipe

How to Make Crispy Dry-Braised Pork Intestines

Dry-braised pork intestines (干煸肥肠) is a Sichuan delicacy loved for its crispy texture and bold, spicy flavor. Here’s a step-by-step guide to mastering this dish at home.

Ingredients: 500g fresh pork intestines, 2 tbsp cooking oil, 3 dried chilies, 1 tbsp Sichuan peppercorns, 2 garlic cloves, 1 inch ginger, 1 green onion, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, and salt to taste.

Steps:

1. Clean the Intestines: Rinse intestines under cold water, then rub with salt and vinegar to remove odor. Cut into 3-inch pieces, blanch in boiling water with ginger and cooking wine for 3 minutes. Drain and pat dry.

2. Deep-Fry: Heat oil in a wok (180°C). Fry intestines until golden and crispy (5–7 minutes). Remove and drain excess oil.

3. Stir-Fry: In the same wok, sauté dried chilies and Sichuan peppercorns until fragrant. Add minced garlic, ginger, and green onion.

4. Combine: Return intestines to the wok. Add soy sauce, sugar, and a pinch of salt. Stir-fry over high heat for 2 minutes until evenly coated.

Serve hot with steamed rice or as a side dish. The key is crispy intestines and a perfect balance of spicy, numbing, and savory flavors. Enjoy this authentic Chinese classic!