Title: Stewed Pork Intestine over WuChing Burner
Categories: Main
Yield: 6 Servings
| 1 | | Pork Intestine |
| 5 | oz | Duck Blood Curd |
| 1 | | Sour Cabbage |
| 2 | | Red Chilies |
| 1 | | Garlic Clove |
| 3 | tb | Oil |
| 3 | | Ginger Slices |
| 5 | | Garlic Slices |
| 1 | tb | Chili Nam Yuey |
| 1 | ts | Peppercorns |
| 1 | ts | Salt |
| 1/2 | c | Soup Stock |
| 1 | tb | Cornstarch Paste |
| 2 | ts | Sesame Oil |
Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck
blood curd and sour cabbage into 1" cubes. Section the chilies and the
garlic cloves. Cook the intestine in boiling water for a while. Cut into 1"
long sections. Put it in a small pot with duck blood curd and sour cabbage.
Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add
chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add
cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer
for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top
before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served
with a crusty French baguette and a salad or served with broad noodles.
From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James
Lor.