Dry-fried pig intestines, also known as “ganbian feichang,” offer a rich and satisfying texture. They are crispy on the outside, tender on the inside, and exude a fragrant aroma. During the cooking process, the pork intestines are deep-fried to achieve a crispy texture, and the excess fat is rendered out, enhancing the overall eating experience.
Ingredients for Dry-Fried Pig Intestines
| Pork intestines | 400g |
| Ginger | 6g |
| Garlic | 5g |
| Dried chilli | 8g |
| Sichuan Pepper | 6g |
| Star anise | 3g |
| Fragrant leaves | 4g |
| Dark soy sauce | 6g |
| Light soy sauce | 6g |
| Bean paste | 6g |
| Cooking wine | 7g |
| Mature vinegar | 4g |
| Sugar | 3g |
| Green pepper | 12g |
| Red pepper | 12g |
| Onion | 15g |
| Starch | 3g |
| Edible oil | 15g |
Steps:
1.Clean the pig intestines thoroughly, removing excess oil and residues. Place them in a pot with cold water. Add ginger, garlic, dried chili peppers, Sichuan peppercorns, star anise, fragrant leaves, dark soy sauce, and light soy sauce. Bring to a boil over high heat, then cover with a lid and simmer on low heat for 20 minutes.
2.While the pig intestines are cooking, heat another pot with an ample amount of cooking oil. Once the oil is hot, add chopped scallions, ginger, garlic, Sichuan peppercorns, and doubanjiang (broad bean paste), and stir-fry over medium-low heat until fragrant. Remove the cooked pig intestines from the pot, rinse them with clean water, and cut into small pieces. Add the intestines to the pot and stir-fry. Pour in cooking wine, black vinegar, and light soy sauce, and stir-fry to let the intestines absorb the flavors. Sprinkle a little sugar into the pot and stir-fry until the sugar melts.
3.Add green and red bell peppers and onion segments, continue stir-frying. Stir-fry over medium heat until all ingredients are slightly cooked and vibrant in color. Adjust the seasoning according to taste. Add a little water starch mixture to the pot, stir-fry evenly to thicken the sauce. Transfer the dry-fried pig intestines to a serving plate and garnish with chopped scallions.
Tips
1.It is crucial to control the heat when stir-frying the pig intestines. Use medium-high heat to achieve a crispy exterior and tender interior. Stir-fry quickly to avoid overcooking and causing the intestines to become tough.
2.Prior to handling the pig intestines, soak them in a light saltwater solution for 30 minutes, then rinse thoroughly. Next, slice the intestines into thin pieces and blanch them in boiling water to remove any fishy odor and blood residues. This preparation method ensures cleaner and more tender intestines.
3.Choose suitable chili peppers and seasonings according to personal preference. Doubanjiang (broad bean paste) is a commonly used seasoning that adds a spicy and flavorful taste. You can also add other preferred seasonings such as Sichuan peppercorn powder or chili powder to enhance the spiciness.
When enjoying dry-fried pig intestines, they can be paired with rice or noodles to enhance the overall texture and taste of the dish. Additionally, if you want to make the dry-fried pig intestines even more delicious, you can add ingredients such as chili peppers and Sichuan peppercorns according to personal taste, making the dish more enticing with a spicy and numbing flavor.