Garlic-Scented Steamed Pork Intestines
Clean the pork intestines thoroughly, then mix with garlic cloves, fermented black beans, wild chili peppers, oyster sauce, peanut oil, and other seasonings until well combined. Cover with plastic wrap and steam until cooked. The intestines absorb the garlic and bean aromas, creating a unique texture. The wild chili peppers effectively eliminate any off-flavors while enhancing the dish's fragrance. The finished dish boasts a rich flavor, a springy bite, and a satisfying chewiness.
Ingredients:
500g pork intestine
Seasonings:
20g garlic cloves
10g Yangjiang fermented black beans
5g minced wild chili peppers
5g chopped scallions
5g red chili rings
5g farm-pressed peanut oil
3g each: Zhimeizhai light soy sauce, oyster sauce
3g cornstarch
2g each: dark soy sauce, sugar, salt
Preparation:
1. Rub pork intestine with salt and vinegar for 10 minutes. Rinse thoroughly under running water. Blanch briefly in boiling water. Remove and pat dry with a towel. Cut into sections and set aside.
2. Place pork intestine in a bowl. Add crushed garlic cloves, Yangjiang fermented black beans, and minced wild chili peppers. Mix in light soy sauce, oyster sauce, dark soy sauce, peanut oil, sugar, and salt until well combined. Finally, stir in cornstarch. Arrange in a dish, cover with plastic wrap, and steam for 10 minutes until cooked through. Remove, sprinkle with chopped scallions and red pepper rings. Drizzle with hot peanut oil to enhance the aroma.