Stir-fried Pig Intestines

Stir-fried Pig Intestines

　　Stir-fried Pig Intestines

　　The method for making Stir-fried Pig Intestines is very simple. Just follow the recipe steps, and you will definitely enjoy a delicious dish. Stir-fried Pig Intestines is one of the distinctive dishes in the Northeastern cuisine of Chinese culinary tradition. It primarily uses pig intestines as the main ingredient, prepared using the “liu” (stir-fry and coat) cooking method, and the flavor is classified as home-style. Ingredients: 1. 250g of cleaned cooked pig intestines. 10g of water-soaked magnolia slices, 15g of blanched leaf mustard, 10g of blanched carrots, 10g of water-soaked shiitake mushrooms. 2. Pork lard, soy sauce, vinegar, prickly ash water, cooking wine, monosodium glutamate, scallions, ginger, garlic, coriander stems, chicken broth, and wet starch. Features: Rich flavor, soft and tender intestines. Preparation: 1. Cut the cooked pig intestines into diagonal slices (about 1.5mm thick). Slice the water-soaked magnolia, carrots, and cut the leaf mustard into sections. Dice the scallions into diamond shapes. Finely chop the ginger and garlic. Cut the coriander into sections. Halve the shiitake mushrooms. 2. Mix the soy sauce, vinegar, prickly ash water, cooking wine, monosodium glutamate, wet starch, and chicken broth to make a sauce. 3. Heat pork lard in a wok. When the oil is 80% hot, add the pig intestines and quickly deep-fry for a short time, then remove and drain in a colander. 4. Heat a small amount of oil in the wok. Sauté the scallions, ginger, and garlic. Add the magnolia slices, leaf mustard, carrots, and shiitake mushrooms and stir-fry briefly. Then add the pre-fried pig intestines, pour in the prepared sauce, add the coriander sections, stir-fry a few times, and serve.