The griddle pork intestines is a traditional famous dish, which is popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat intestines are full of strength, with delicious color, bright red color, soft texture, delicious taste and long aftertaste. The taste is quite tempting, not old but not tender, spicy and fragrant, super addictive, absolutely the killer of rice.
How To Make The Griddle Pork Intestines
Scrape and wash the fat intestines, put them into the cold water pot, add the white wine and cook until they are well done, remove the drained water, cool them and cut them into 2.5cm long and 1cm wide strips; cut the green and red peppers into diced hobs, the garlic into diced pieces, the onion into 2cm long sections, and the ginger into slices.
Place the pot on the high fire, put in the vegetable oil, heat it, put in the fat intestines, stir dry the water, add in the white wine, refined salt, MSG, oyster sauce, soy sauce, stir fry to taste, then add in the fresh soup, star anise, cinnamon, and whole dry pepper. After the high fire is boiled, remove the froth, turn to the low fire to stew until the fat intestines are soft and rotten, and then select the star anise, cinnamon and whole dry pepper.
Turn on a high fire, put the red oil into the pot until it is 50% hot, stir fry the garlic, ginger slices, chili sauce and bean paste, stir fry them in powder, pour in the stewed fat intestines, green and red peppers, add the refined salt and MSG, stir fry them, pour the sesame oil, sprinkle the scallions, put them into the dry pot, and put them on the table with the alcohol stove.