Stir-fried Pork Intestines with Pickled Vegetables

Name: Stir-fried Pork Intestines with Pickled Vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Chewy pork intestines, cleaned and blanched, are wok-fried with tangy pickled cabbage, ginger, and bird's-eye chilies in a glossy soybean-paste sauce. Sour, savory, and punchy, a bold northeastern Chinese pairing that cuts richness with zest.

20 minNewEasy Hot Dishes Stir-fry Savory & Fragrant

Instructions

1
Clean the pork intestines by rubbing them with salt and flour.
2
Cut the pickled vegetables into slices.
3
Prepare an appropriate amount of chopped green onions, shredded ginger, and small chili peppers.
4
Use soybean paste, oyster sauce, soy sauce, starch, and a small half bowl of water to make a sauce.
5
Boil water in a pot, add green onions, ginger, and cooking wine, and blanch the pork intestines for about 5 minutes.
6
Scoop out.
7
Cut into small pieces.
8
Heat oil in a pan, add the pickled vegetables and stir-fry, cook thoroughly and then remove for later use.
9
Heat oil in the pan again, add shredded ginger and bird's eye chili.
10
Pour in the pork intestines and stir-fry, adding a little salt for flavor.
11
Pour in the cooking wine.
12
Pour in the pickled vegetables and stir-fry.
13
Pour in the sauce.
14
Reduce the sauce over high heat.
15
Finally, add the chopped green onions to enhance the flavor.
16
Finished product.