Spicy Crispy Intestines

Spicy Crispy Intestines

　　Spicy Crispy Intestines

　　This dish is one of the signature offerings of Ba Guo Bu Yi. The crispy intestines are the “milk intestine” of a pig, known for their tender and crispy texture that makes them a favorite delicacy on modern dining tables. The chefs at Ba Guo Bu Yi cook the crispy intestines with dried chili peppers—which help eliminate fishiness, reduce greasiness, enhance flavor, and add color—and Sichuan peppercorns, which are spicy and numbing. The finished dish has a shiny brownish-red color, a crisp and tender texture, a strong numbing-spicy flavor, a savory richness, and a slight sweet aftertaste. It offers a unique rustic flavor, earning praise from everyone who tries it.

　　Ingredients:

　　Milk intestines, dried chili peppers, Sichuan peppercorns, chili powder, scallion (in horse-ear shape), salt, monosodium glutamate (MSG), pepper, cooking wine, ginger and garlic slices, sugar, vinegar, alkaline, and salad oil, all in appropriate amounts.

　　Preparation Steps:

　　1. Wash the milk intestines, make shallow cuts, and cut into small sections. Marinate with alkaline and salt, then blanch in boiling water until just cooked. Remove and set aside.

　　2. Heat oil in a pan over fire. Add dried chili peppers and fry until brownish-red. Add Sichuan peppercorns and stir-fry until fragrant. Then add the milk intestines and chili powder, stir-frying until colored. Pour in cooking wine, add ginger, garlic, scallions, salt, MSG, and sugar. Toss well, and it's done.

　　Nutritional Features:

　　Milk intestines contain protein, fat, carbohydrates, and inorganic salts, which can nourish deficiencies and moisten dryness. They are a great tonic dish for autumn and winter.