Exclusive Sauce Rice Noodle Roll with Pork Intestine

Name: Exclusive Sauce Rice Noodle Roll with Pork Intestine
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Soft, slippery rice noodle rolls bathe in a glossy savory sauce, absorbing its sweet-salty depth with every bite. Often served as a comforting Cantonese snack or breakfast, each tube yields satisfyingly to the chopsticks.

1 hrNewEasy Hot Dishes Boil Original

Instructions

1
Soak the shiitake mushrooms in advance and then cut them into small cubes.
2
Clean the dried radish and cut it into small pieces.
3
Crush the garlic cloves and chop them finely.
4
Heat oil in a pan and add the shiitake mushrooms to stir-fry until fragrant.
5
Add the dried radish and stir-fry until fragrant.
6
Add the minced garlic and stir-fry evenly until fragrant.
7
Add an appropriate amount of water.
8
Add oyster sauce, light soy sauce, and an appropriate amount of salt.
9
Bring to a boil over high heat, then reduce to low heat and cook for about ten minutes.
10
Finally, thicken with cornstarch water.
11
Bring to a boil over high heat until thickened, then turn off the heat and set aside.
12
Cut the rice noodle rolls with pork intestines into small pieces.
13
Place cold water in the pot and steam until hot.
14
Place the steamed rice noodle rolls with pork intestines on a plate, drizzle with the pre-cooked soy sauce, and add chopped green onions.
15
Finished product.
16
Finished product.
17
Finished product.