Tiger-Skin Sheep Intestines

Tiger-Skin Sheep Intestines

　　Tiger-Skin Sheep Intestines, a hot dish with a savory and salty flavor profile. Characteristics: The color resembles tiger skin, soft with a slight crispness, savory and fragrant. Cooking methods: deep-frying and stir-frying.

　　Sichuan-style Tiger-Skin Sheep Intestines recipe: GNK

　　1. Cut cooked sheep’s large intestines into sections, marinate in salt, soy sauce, and prickly ash water until flavorful, then mix with starch slurry. GNK

　　2. When the rapeseed oil in the wok reaches 70% heat, add the intestines and deep-fry until they turn yellow, then remove and drain the oil. GNK

　　3. Pour off excess oil, add sliced garlic, ginger, and scallions to sauté until fragrant, then stir-fry with soaked wood ear mushrooms and the intestines. Add the prepared sauce, drizzle with sesame oil, toss well, and serve. GNK

　　Cooking tips: The sheep intestines must be cleaned and boiled until tender; the sauce should not be too much or too thick—just enough to season the dish (the photo of this dish is for illustrative purposes only). GNK