Stir-fried Pig Intestines with Pickled Vegetables

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

Fresh pork uterine tubes are scrubbed with starch and salt, blanched, then wok-fried dry with ginger before pickled cabbage, chili bean paste, and a quick high-heat blast turn them into a snappy, sour-savory stir-fry made for rice bowls.

20 minNewEasy Hot Dishes Stir-fry Original

Instructions

1
Add 3 tablespoons of cornstarch and 1 tablespoon of salt to fresh raw pork intestines and mix well.
2
Add some water and mix by hand, then let it sit for 3 minutes.
3
Clean the pickled vegetables, soak them for five minutes, and set aside.
4
After cleaning the raw intestines, scald them with boiling water for three minutes.
5
Clean the raw intestines by blanching, cut into small pieces and set aside, and prepare the ginger.
6
Heat the wok with peanut oil, add fresh ginger, stir-fry the raw intestines to remove moisture, then add soy sauce and oyster sauce.
7
After pan-frying the raw intestines until browned, add the pickled vegetables and stir-fry quickly.
8
Add 1 spoon of Doubanjiang and half a spoon of water.
9
Stir-fry for three minutes, cover the pan and simmer for one minute, then add salt to taste.
10
Reduce over high heat, taste, and then it's ready to serve!