Dry-Pot Pork Intestines
Ingredients
250g pork intestines, 2 scallions, 10 small chili peppers, 10 dried chili peppers, 6 garlic cloves, ginger to taste, Sichuan peppercorns to taste, light soy sauce to taste, dark soy sauce to taste, a pinch of salt, a pinch of chicken bouillon powder, cooking wine to taste.
Cooking Method
1. Turn the intestines inside out to remove excess fat. Wash thoroughly with cornstarch and salt. I washed them inside and out three times until completely clean.
2. Cut the intestines into 3cm-long pieces and set aside.
3. Prepare all other ingredients and set aside.
4. Bring a pot of water to a boil. Add the cut intestines and cooking wine. Boil for about 25 minutes.
5. Remove the intestines and set aside.
6. Heat oil in a wok. Stir-fry all ingredients except garlic chives until fragrant.
7. Add the intestines and stir-fry vigorously.
8. Add dark soy sauce for color and light soy sauce for flavor. Continue stir-frying.
9. Add garlic chives, a pinch of salt, and light soy sauce. Stir-fry for two more minutes, then turn off the heat.
10. Plate and serve.