Luoshan Large Intestine Soup
A steaming bowl of Luoshan Large Intestine Soup is rich but not greasy, with a fragrant broth of pepper and chili. A warming traditional dish from Xinyang, Henan.
Ingredients
12 items- Pig Large Intestine 500g
- Pig Blood Tofu 200g
- Silken Tofu 200g
- Dried Chili Peppers 6
- Sichuan Peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Cooking Wine 2 tbsp
- Light Soy Sauce 1 tbsp
- Salt 1 tsp
- White Pepper Powder 2 tsp
- Scallions To taste
Nutrition
Steps （8 steps）
Turn the pig intestines inside out and scrub thoroughly with salt and flour or starch to remove fat and odor. Rinse well. Place in cold water with ginger and wine, bring to a boil over high heat, skim off foam, drain and cut into sections.
Cut pig blood tofu and silken tofu into even cubes. Slice ginger, crush garlic, cut dried chilies into segments, and chop scallions.
Heat oil in a wok over medium heat, stir-fry ginger, garlic, dried chilies and Sichuan peppercorns for about 1 minute until fragrant.
Turn the heat to high, add the intestine sections and stir-fry quickly. Add cooking wine and light soy sauce, continue frying for 2 minutes until the edges begin to curl and brown slightly.
Add enough hot water to submerge all ingredients. Bring to a boil, then reduce to low heat, cover and simmer for 60 minutes until the intestines are tender enough to be pierced easily with chopsticks.
Remove the lid, add the pig blood tofu and tofu cubes. Turn the heat to medium and cook for 8-10 minutes until the tofu floats and the broth thickens slightly.
Season with salt and white pepper, stir well, taste and adjust. Turn off the heat when the broth is milky white and fragrant with pepper.
Ladle the soup into bowls, garnish with chopped scallions, and serve hot. The intestines are tender, the soup is savory, and it warms both body and soul.
Tips
Thoroughly cleaning the intestines is essential to remove any unpleasant odor. Blanching helps eliminate impurities. White pepper is the soul of this dish; do not omit it. Adjust salt according to taste at the end.
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