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Stewed Pork Intestine Over Wu-ching Burner

Stewed Pork Intestine Over Wu-ching Burner comes together with Pork Intestine, Duck Blood Curd, Sour Cabbage, Red Chilies, and Garlic. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 pc
• 5 oz
• 1 pc
• 2 pc
• 1 pc
• 3 tbsp
• 3 pc
• 5 pc
• 1 tbsp
• 1
• 1
• 1/2 cup
• 1 tbsp
• 2

Method (preview)

1. 1

   Rinse the pork intestine.

2. 2

   Rub with salt to clean.

3. 3

   Rinse again.

4. 4

   Cut duck blood curd and sour cabbage into 1" cubes.

5. 5

   Section the chilies and the garlic cloves.

6. 6

   Cook the intestine in boiling water for a while.

7. 7

   Cut into 1" long sections.

8. 8

   Put it in a small pot with duck blood curd and sour cabbage.

9. 9

   Heat oil in a wok.

10. 10

    Stir-fry ginger, garlic, and Chili Nam Yuey.

11. 11

    Add chilies, peppercorns, salt, sugar, and soup stock.

12. 12

    Bring to a boil.

13. 13

    Add cornstarch paste.

14. 14

    Pour it into the small pot.

15. 15

    Add garlic cloves and simmer for 40 minutes.

16. 16

    Serve over the Wu-Ching burner.

17. 17

    Drip some sesame oil on top before eating.

18. 18

    Posted by James Lor.