CHINESE PIG INTESTINE RECIPES

Steps:

• Wash the pig stomach carefully in clean water and then cut it into three or four large pieces. Place all the pieces in a large bowl; add around 2 tablespoons cooking wine and 2 tablespoons of cornstarch. Grasp carefully with hand for around 3 minutes. Wash again in running water. Repeat the process and until there is no sticky sauce on the surface. For the later process, you can reduce the amount of cooking wine and starch.
• Bring a large pot, transfer the washed stomach into the pot, add 2 pieces of ginger, 1 scallion and 1 tablespoons cooking wine and enough water to cover the tripe. Bring all the content to a boiling and then simmer for around 20 to 30 minutes until a chop sticker can be inserted easily. Transfer out and cool down. Cut the cooked tripe into shreds.
• Grate half of the ginger and chop the left. Cut red onion into small pieces and peppers into shreds.
• Heat up cooking oil in wok, add ginger shreds, chopped scallion until aroma and then add shredded tripe to cook for 2 minutes. Add 1 tablespoon of cooking wine to continue cook for another minute.
• Add red onion pieces, pepper shreds and ground pepper in. Stir-fry for around 2 minutes or until the pepper shreds become soft. And then add salt. Mix well and serve hot!

Steps:

• Clean pig intestines: first rub the mucus on the intestinal wall with an appropriate amount of vinegar, then wash twice with water; put a handful of flour and an appropriate amount of cold water to rub, then wash twice with clear water; rinse the intestines with water once;
• Keep the net oil on the intestinal wall, remove the lymph nodes on it, don’t do it;
• Cut the large intestine into several sections, boil it in a pot of warm water, the intestine shrinks and changes color, remove it;
• The large intestine is placed in the basin to control water;
• Prepare the spices when blanching the large intestines, not limited to these: ginger, green onions, dried red peppers, garlic, star anise, cinnamon, bay leaves, grass fruits, etc.;
• Pour the spices, soy sauce, light soy sauce, salt, a little dark soy sauce, and an appropriate amount of water in the inner pot of the rice cooker in step 5, not too much water, first heat the sauce to warm;
• Put the large intestine into the juice and mix it slightly so that the large intestine can be submerged in the soup;
• Just select the "simmered rice" program, and the time is up to soak in the intestines for half an hour, remove the cuts and pour a little juice to eat.