Spicy Crispy Pork Intestines (Lazifeichang)
Crispy and spicy pork intestines with dried chilies and Sichuan peppercorns, a perfect appetizer that is irresistibly aromatic and flavorful.
Ingredients
13 items- Pork intestines 500g
- Dried red chilies 50g
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 3 cloves
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Cornstarch 2 tbsp
- Sugar 1 tsp
- Salt to taste
- White sesame seeds 1 tbsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Wash the pork intestines with flour and salt repeatedly, rinse well. Place in cold water with ginger slices and 1 tbsp cooking wine, bring to a boil and blanch for 5 minutes. Drain and cut into pieces.
Put the intestine pieces in a pressure cooker with water, 1 tbsp light soy sauce, dark soy sauce, ginger slices, green onion, star anise, and bay leaves. Cook under high pressure for 20 minutes until tender. Drain well.
In a bowl, combine the cooked intestines, 1 tbsp light soy sauce, 1 tbsp cooking wine, and cornstarch. Mix well and marinate for 15 minutes.
Heat enough oil in a wok to 170°C (bubbles form around chopsticks). Fry the intestines over medium heat for 4-5 minutes until golden and crispy. Remove and drain on paper towels.
Leave a little oil in the wok, reduce heat to low. Add dried chili pieces, Sichuan peppercorns, ginger slices, and garlic slices. Stir-fry for about 2 minutes until the chilies turn dark red and fragrant.
Turn the heat to high, add the fried intestines. Quickly stir-fry, adding sugar and salt to taste. Sprinkle with white sesame seeds and chopped spring onions. Mix well and serve immediately.
Tips
To remove the strong smell, rub the intestines with flour and vinegar while washing. Do not overheat the oil when frying to avoid burning. The final stir-fry should be over high heat to maintain crispness.
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