Difficulty: cutting (elementary)
Cooking time: about 10 minutes
Ingredients: 220g pig’s large intestines; 3 green peppers
Seasonings: 2tsp of oil; half of ginger; a dozen of garlic cloves; 2 pieces of scallion; 2 pieces of dry red pepper; 1tbsp of cooking wine; 1tbsp of light soy sauce; 1tsp of salt; 1tsp of chicken powder
1. Clean the ginger, green scallion and garlic, then chop them into pieces. Tear the dry red pepper with hands. Remove the green pepper pedicle and seeds, clean and cut into pieces.
2. Cut the processed pig’s large intestines (scrub the intestines with salt, white vinegar, and rice-washing water repeatedly, tear off the filiform substances inside. Wash it repeatedly under the tap and then blanch with anise, ginger, green scallion sections, Chinese prickly ash, then take out and cut into sections). Add 2tbsp of oil into a wok and heat it.
3. When the wok is hot, shift to gentle heat. Add ginger pieces, garlic pieces and dry red pepper to stir fry on gentle heat. When the flavor comes out, add intestines and stir fry.
4. Sprinkle 1tbsp of cooking wine and stir fry evenly. Add green pepper and stir fry over strong heat.
5. Add the light soy sauce. Also add 1tsp of salt.
6. Finally add 1tsp of chicken powder. Stir fry evenly and then turn off the heat. Take the dish out and you can sprinkle the capsicum frutescens according to personal taste.
The intestines must be cleaned before being fried, otherwise there will be peculiar smell.