Dun Diaozi (Braised Pig Offal)
A traditional Beijing snack, featuring pig intestines, lungs, and other offal, slow-braised to a rich broth, tender texture, and lasting flavor.
Ingredients
16 items- Pig intestines 500g
- Pig lungs 300g
- Pig heart 1
- Ginger 1 piece
- Green onions 2
- Garlic 5 cloves
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cooking wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- White sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Rub the pig intestines and lungs thoroughly with salt and vinegar, then rinse with clean water to remove the odor.
Place the prepared offal in a pot with cold water, add ginger slices and cooking wine. Bring to a boil over high heat, cook for 3 minutes, skim off foam, and drain.
Cut the blanched intestines into 4cm sections and the lungs into evenly sized pieces.
Heat oil in a pot over medium heat, add ginger, scallion sections, garlic, star anise, and cinnamon. Stir-fry for 1 minute until fragrant.
Add the offal pieces, stir-fry well. Pour in light soy sauce, dark soy sauce, cooking wine, and sugar. Continue stir-frying for 2 minutes until the surface is colored.
Pour in enough hot water to submerge all ingredients. Bring to a boil, then reduce to low heat, cover, and simmer for 90 minutes until the offal is tender.
Uncover, turn to medium heat to reduce the sauce. Season with salt and white pepper until the sauce thickens enough to coat the back of a spoon.
Serve the stewed offal in a bowl, garnished with chopped scallions and cilantro.
Tips
Rub the intestines with salt and vinegar to remove strong odor effectively; simmer for a long time to make the offal tender and flavorful; do not reduce the sauce too much – keep some broth for best taste.
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