How to Make Sichuan Flavor Spicy Pig Intestines

Sichuan-flavored Intestine with Hot Sauce Ingredients Introduction

Main Ingredients:

Pig Intestines (600g)(100g) Dried Sichuan Pepper Dried Red Chili(a handful)Scallions (green part)(4 pieces) Auxiliary Ingredients:

Star Anise (5 pieces)

Cinnamon Sticks (two pieces) Fennel Seeds ( )Bay Leaves (4 pieces) Huo Jiao (2 tablespoons) Granulated Sugar (1 tablespoon) Shaoxing Wine ( ) High-proof White Spirit (1 teaspoon)Dark Soy Sauce ( ) Light Soy Sauce ( )Ginger (2 pieces) Garlic (2 cloves)Scallions (3 pieces) Steps to Make Sichuan-flavored Intestine with Hot Sauce:

1. Prepare the required ingredients

2. Rinse the intestines thoroughly, then put them in a pot with ginger slices and Shaoxing wine for 5 minutes.

3. Boil again after rinsing twice, and add ginger slices, star anise, scallion whites, Sichuan pepper, white spirit, Shaoxing wine, light soy sauce, dark soy sauce, and salt to the pot.

4. Add enough water

5. Simmer over high heat until boiling, then switch to medium heat and cook for about 25 minutes.6. Chop the scallions, ginger, garlic finely, cut the dried chili peppers and green parts into segments. 7. Let the boiled intestines cool down.

8. Pour in a lot of oil into a pan.

9. Heat the oil to about 80% hotness, then add the prepared intestines and fry until slightly crispy on the surface, then remove and set aside.

10. Leave some oil in the pan, adding star anise, dried chili peppers, Sichuan pepper, scallions, ginger, and garlic to stir-fry until fragrant.

11. Add the fried intestines, Shaoxing wine, light soy sauce, dark soy sauce, and granulated sugar, stir-frying until the intestines are well colored.

12. Add green parts of scallions and chili segments, season with salt, and continue to stir-fry until the chili peppers are tender.

13. Finish by adding seasoning ingredients and mix thoroughly before serving.

14. Delicious intestines ready in a plate.

Tips:

The intestine must be cleaned thoroughly; it's where waste is stored, hehe.

Adding an appropriate amount of white spirit when braising the intestines can effectively remove any unpleasant odor from them!

Deep-frying before stir-frying gives the intestines a better taste without being greasy and with a good texture.

The pig's intestines must be thoroughly cleaned, as that is where feces are stored. Adding a little wine when braising the intestines effectively removes their unpleasant smell! Fry them in hot oil before stir-frying to make them neither too fatty nor tough.