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jv.cooking.asmr
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Stir-fried Braised Pig Intestines
A flavorful and savory recipe for stir-fried pig intestines, first thoroughly cleaned and braised until tender, then stir-fried with aromatic spices and colorful vegetables. This dish offers a rich texture and a spicy, umami-packed taste, perfect for adventurous eaters.
#Pig Intestine
#Stir-fry
#Chinese Food
#Offal
#Savory
#Spicy
#Main Course
#Braised
Cleaned Pig Intestines Ready for Cooking
Recipe Information
30m
Prep Time
1h 5m
Cook Time
1h 35m
Total Time
4
Servings
Medium
Chinese
English
Nutrition (per serving)
450
Calories
30g
Protein
25g
Carbs
25g
Fat
Pig Intestines Braising with Aromatics
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Stir-frying Intestines with Spices
Instructions
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- Thoroughly clean the pig intestines, rinsing them multiple times under cold water, and scraping any impurities from the inside and outside. Chop them into bite-sized pieces, approximately 2-3 inches long.15m
Preview15mPreviewThoroughly clean the pig intestines, rinsing them multiple times under cold water, and scraping any impurities from the inside and outside. Chop them into bite-sized pieces, approximately 2-3 inches long. - Place the chopped intestines in a pot with enough cold water to cover. Bring to a rolling boil over high heat, skimming off any foam that rises to the surface. Continue boiling for about 5-7 minutes to blanch them.10m
Preview10mPreviewPlace the chopped intestines in a pot with enough cold water to cover. Bring to a rolling boil over high heat, skimming off any foam that rises to the surface. Continue boiling for about 5-7 minutes to blanch them. - Drain the blanched intestines and rinse them again under cold water. Return them to a clean pot. Add several slices of ginger, green onion stems, star anise, bay leaves, and dried chilies. Pour in fresh water, soy sauce, dark soy sauce, and cooking wine until the intestines are fully submerged.5m
Preview5mPreviewDrain the blanched intestines and rinse them again under cold water. Return them to a clean pot. Add several slices of ginger, green onion stems, star anise, bay leaves, and dried chilies. Pour in fresh water, soy sauce, dark soy sauce, and cooking wine until the intestines are fully submerged. - Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the intestines are tender.45m
Preview45mPreviewBring the liquid to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the intestines are tender. - Once tender, remove the intestines from the braising liquid using a slotted spoon. Reserve the liquid for other uses or discard. Let the intestines cool slightly, then chop them into even, bite-sized rings or pieces if not already in preferred size.10m
Preview10mPreviewOnce tender, remove the intestines from the braising liquid using a slotted spoon. Reserve the liquid for other uses or discard. Let the intestines cool slightly, then chop them into even, bite-sized rings or pieces if not already in preferred size. - Prepare the stir-fry vegetables: slice green bell pepper, red bell pepper, and onion. Mince garlic and slice remaining ginger. Chop remaining green onions.10m
Preview10mPreviewPrepare the stir-fry vegetables: slice green bell pepper, red bell pepper, and onion. Mince garlic and slice remaining ginger. Chop remaining green onions. - Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add star anise, Sichuan peppercorns, dried chilies, sliced ginger, and minced garlic. Stir-fry for about 30 seconds until fragrant.1m
Preview1mPreviewHeat vegetable oil in a large wok or skillet over high heat until shimmering. Add star anise, Sichuan peppercorns, dried chilies, sliced ginger, and minced garlic. Stir-fry for about 30 seconds until fragrant. - Add the braised and chopped pig intestines to the wok. Stir-fry for 3-5 minutes until lightly browned and slightly crispy.4mPreview4mPreviewAdd the braised and chopped pig intestines to the wok. Stir-fry for 3-5 minutes until lightly browned and slightly crispy.
- Pour in soy sauce, dark soy sauce, cooking wine, and sugar. Toss well to coat the intestines evenly.1m
Preview1mPreviewPour in soy sauce, dark soy sauce, cooking wine, and sugar. Toss well to coat the intestines evenly. - Add the sliced green bell pepper, red bell pepper, and onion. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.3m
Preview3mPreviewAdd the sliced green bell pepper, red bell pepper, and onion. Stir-fry for 2-3 minutes until the vegetables are crisp-tender. - Stir in the chopped green onions. Quickly mix the cornstarch slurry (cornstarch mixed with water) and pour it into the wok, stirring constantly until the sauce thickens slightly.2m
Preview2mPreviewStir in the chopped green onions. Quickly mix the cornstarch slurry (cornstarch mixed with water) and pour it into the wok, stirring constantly until the sauce thickens slightly. - Remove from heat and transfer the stir-fried pig intestines to a serving platter. Serve immediately with steamed rice.1m
Preview1mPreviewRemove from heat and transfer the stir-fried pig intestines to a serving platter. Serve immediately with steamed rice.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
