Shunde Grass Carp Intestines

Shunde Grass Carp Intestines

　　Shunde Grass Carp Intestines

　　Fish intestines — many people avoid them due to their strong fishy smell. But the people of Shunde have skillfully adapted their cooking methods, creating various techniques such as pan-frying, baking, and deep-frying, turning them into rich, delicious, and completely odor-free delicacies. “Baked Fish Intestines” is a traditional preparation. It is characterized by its sweet aroma, tender texture, and delightful taste.

　　Ingredients: 500g grass carp (grass carp) intestines, 4 eggs, 50g youtiao (Chinese fried dough), 15g minced ginger, 25g chopped scallions, 10g short fine strips of dried tangerine peel, 15g Shaoxing wine, 25g cornstarch, 50g custard powder, and appropriate amounts of pepper, white vinegar, and seasonings.

　　Preparation Method:

　　1. Soak the fish intestines in white vinegar, then cut them open and wash thoroughly. Soak in clean water to remove the vinegar smell, then pat dry with a clean cloth and cut into sections. Place in an oiled earthenware bowl, season with Shaoxing wine, minced ginger, chopped scallions, dried tangerine peel strips, and pepper. Sprinkle cornstarch and custard powder little by little and evenly (to prevent lumping).

　　2. Finely shred the youtiao. Beat the eggs until smooth, then mix the egg mixture and youtiao shreds into the fish intestines. Add a little water, stir well, and bake in a hot pan until cooked through.