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Stewed Pork Intestine Over Wu-Ching Burner

  • 6servings
  • 60minutes
  • 116calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 each pork intestine

  2. 5 ounces duck blood curd

  3. 1 each cabbage sour

  4. 2 each red chili peppers

  5. 1 each garlic clove

  6. 3 tablespoons vegetable oil

  7. 3 each ginger slices

  8. 5 slices garlic

  9. 1 tablespoon chili nam yuey

  10. 1 teaspoon peppercorns

  11. 1 teaspoon salt

  12. 1/2 cup soup stock

  13. 1 tablespoon cornstarch mix with water to form a paste

  14. 2 teaspoons sesame oil

Instructions Jump to Ingredients ↑

  1. Rinse the pork intestine.

  2. Rub with salt to clean.

  3. Rinse again.

  4. Cut duck blood curd and sour cabbage into 1 inch cubes.

  5. Section the chilies and the garlic cloves.

  6. Cook the intestine in boiling water for a while.

  7. Cut into 1 inch long sections.

  8. Put it in a small pot with duck blood curd and sour cabbage.

  9. Heat oil in a wok.

  10. Stir-fry ginger, garlic, and Chili Nam Yuey.

  11. Add chilies, peppercorns, salt, sugar, and soup stock.

  12. Bring to a boil.

  13. Add cornstarch paste.

  14. Pour it into the small pot.

  15. Add garlic cloves and simmer for 40 minutes.

  16. Serve over the Wu-Ching burner.

  17. Drip some sesame oil on top before eating.

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