A recipe for Stewed Pork Intestine Over Wu-Ching Burner. Follow the simple recipe instructions for Stewed Pork Intestine Over Wu-Ching Burner shared by other home cooking experts.
Ingredients
1 ea. Pork Intestine5 oz. Duck Blood Curd
1 ea. Sour Cabbage
2 ea. Red Chilies
1 ea. Garlic Clove
3 Tbs. Oil
3 ea. Ginger Slices
5 ea. Garlic Slices
1 Tbs. Chili Nam Yuey
1 Tsp. Peppercorns
1 Tsp. Salt
1/2 c. Soup Stock
1 Tbs. Cornstarch Paste
2 Tsp. Sesame Oil
Directions
Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1 cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" 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. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series Szechuan Cooking. Posted by James Lor.
