Chinese
Chinese - Shandong Lu Cuisine
Jiuzhuan Dachang
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g cooked pork large intestine
- • 5 spring onions, chopped
- • 5 slices ginger
- • 2 tbsp Shaoxing wine
- • 2 tbsp vinegar
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 3 tbsp sugar
- • 1 tsp Sichuan peppercorn powder
Preparation Steps
1
Phase 1
Slice the cooked intestines into 2cm rings.
2
Phase 2
Boil the rings for 3 minutes, then drain and dry well.
3
Phase 3
Shallow-fry the intestine rings in hot oil until golden and slightly crisp.
4
Phase 4
Add spring onions, ginger, wine, vinegar, both soy sauces, sugar, and enough water to cover.
5
Phase 5
Simmer over low heat for 30 minutes, turning occasionally.
6
Phase 6
Boil off the liquid until the deep-red sauce clings in a shiny glaze.
7
Phase 7
Dust with the peppercorn powder and serve.