Stewed Pork Intestine Over Wu-Ching Burner
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork intestine
|
* |
| 5 | ounces |
duck blood curd
|
* |
| 1 | each |
cabbage
sour |
|
| 2 | each |
red chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | each |
ginger slices
|
*
|
| 5 | slices |
garlic
|
*
|
| 1 | tablespoon |
chili nam yuey
|
* |
| 1 | teaspoon |
peppercorns
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
stock
|
*
|
| 1 | tablespoon |
cornstarch
mix with water to form a paste |
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork intestine
|
* |
| 144.5 | ml/g |
duck blood curd
|
* |
| 1 | each |
cabbage
sour |
|
| 2 | each |
red chili peppers
|
*
|
| 1 | each |
garlic cloves
|
|
| 45 | ml |
vegetable oil
|
|
| 3 | each |
ginger slices
|
*
|
| 5 | slices |
garlic
|
*
|
| 15 | ml |
chili nam yuey
|
* |
| 5 | ml |
peppercorns
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
stock
|
*
|
| 15 | ml |
cornstarch
mix with water to form a paste |
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Rinse the pork intestine.
Rub with salt to clean.
Rinse again.
Cut duck blood curd and sour cabbage into 1 inch cubes.
Section the chilies and the garlic cloves.
Cook the intestine in boiling water for a while.
Cut into 1 inch long sections.
Put it in a small pot with duck blood curd and sour cabbage.
Heat oil in a wok.
Stir-fry ginger, garlic, and Chili Nam Yuey.
Add chilies, peppercorns, salt, sugar, and soup stock.
Bring to a boil.
Add cornstarch paste.
Pour it into the small pot.
Add garlic cloves and simmer for 40 minutes.
Serve over the Wu-Ching burner.
Drip some sesame oil on top before eating.
