Stir-fried Potato Slices with Pork Intestines”土豆片烧肥肠“（Tǔdòu piàn shāo féi cháng）.
On a cold winter day, I found myself in a local restaurant tucked away in a small alley, searching for a dish that would warm my heart and tantalize my taste buds. Although the restaurant seemed unassuming, the enticing aroma wafting from its entrance piqued my curiosity. Upon entering, I was greeted by the bustling noise of the kitchen, emanating warmth from the cozy lighting, making me feel right at home. As I took my seat, the waiter handed me the menu, and one dish in particular caught my eye: Stir-fried Potato Slices with Pork Intestines. Shortly after, a plate filled with an array of colors and flavors was placed before me. As I gazed at the dish, it felt as though I had been transported into a vibrant painting. The potato slices were thinly and uniformly cut, meticulously arranged to form a golden flower, while the pork intestines were sliced into thin strips, with a slightly crispy exterior and tender, juicy interior.
Comprehensive rating:
| PREP TIME |
COOK TIME |
VARIETY |
MOUTHFEEL |
LEVEL |
| 60 min |
10 min |
11 |
soft, glutinous, spicy |
Moderate |
Ingredients for Stir-fried Potato Slices with Pork Intestines：
Step：
1.Potato Slices with Pork Intestinesclean the potatoes thoroughly and gather a cutting board and a sharp knife. First, cut the potatoes in half, ensuring a flat surface for cutting. Then, place the halved potatoes on the cutting board and slice them into even, thin slices. You can choose the thickness based on personal preference. Next, prepare precooked pork intestines. Take out the intestines, rinse them thoroughly, and drain off any excess water. Place the intestines on the cutting board and cut them into small cubes, about 1-2 centimeters in size, using a rolling cut method. Ensuring uniformity in size will aid in even cooking and texture. Additionally, prepare fresh scallions, ginger, garlic, and pointed peppers. After washing them, finely chop the scallions into thin slices, shred or mince the ginger, and mince the garlic. Similarly, cut the pointed peppers into small cubes using the rolling cut method. These seasoning ingredients will add aroma and flavor to the dish.
2.First, place the pot on the stove and add an appropriate amount of water. Set the heat to medium-high and wait for the water to boil. Carefully add the diced pork intestines to the pot. Let the intestines blanch in the boiling water for one minute. Blanching is done to remove excess oil and impurities from the intestines, making them cleaner and
healthier. During the blanching process, you can gently stir the intestines with a strainer or chopsticks to ensure even heating for each piece. After blanching, pour the intestines into a strainer or colander to drain off excess water. You can also rinse the blanched intestines with clean water to ensure thorough cleanliness. Next, set aside the drained intestines. You can place them in a bowl or plate, ready for the next cooking step. At this point, the intestines have been pre-treated, removing excess oil, making them
healthier and more delicious.
3.Pour an adequate amount of cooking oil into the pot and set the heat to medium-high. Wait for the oil temperature to reach approximately 150 degrees Celsius. Once the oil is at the right temperature, you can begin adding the prepared potato slices. Carefully place each slice into the hot oil, ensuring that the oil temperature is moderate to prevent the potatoes from turning too
crispy or undercooking. Fry the potato slices in the hot oil until they turn golden brown on both sides, which may take around 2-3 minutes. At the same time, you can add the prepared pork intestine cubes and sliced pointed peppers into the hot oil. Note that this step only requires a quick frying of about 30 seconds to maintain the
tenderness and texture of the pork intestines and peppers. The swift frying will enhance the
crispy texture of the intestines, while the
slightly spicy flavor of the peppers adds layers to the dish. Once fried, use a strainer or chopsticks to remove the fried potato slices, pork intestines, and peppers from the oil and let excess oil drain off. You can place them on kitchen paper towels to absorb any extra oil. In this step, frying the potato slices, pork intestines, and peppers in oil gives them a golden and
crispy texture, enhancing their taste and visual appeal. Additionally, frying helps to retain the
tenderness and original flavors of the ingredients.
4.Add an adequate amount of cooking oil to the wok and set the heat to medium-high. Once the oil temperature is hot, add the minced scallions and ginger, quickly stir-frying until fragrant. The
aroma of scallions and ginger will enhance the dish’s deliciousness. Next, add some soy sauce and dark soy sauce, which will provide additional flavor and richness to the stir-fried potato slices with pork intestines. Gently stir-fry to ensure that each ingredient absorbs the seasoning sauce thoroughly. Add an appropriate amount of water to the wok, adjusting the thickness of the gravy according to personal preference or needs. Then, add some more dark soy sauce, salt, and sugar to enhance the flavors and balance the taste.
Dark soy sauce adds a deep color to the dish, while salt and sugar balance the savory and sweet flavors. Increase the heat to high and simmer the gravy until it thickens. This process may take a few minutes, but be cautious in controlling the heat to prevent excessive evaporation or burning. Once the gravy reaches a thick consistency, add the previously fried potato slices, pork intestines, and peppers. Gently toss them with a spatula or chopsticks to coat each ingredient evenly with the flavorful gravy. Finally, add minced
garlic and continue stir-frying until the
aroma fills the air. The pungent fragrance of
garlic adds a unique layer of flavor to the dish. Now, the stir-fried potato slices with pork intestines are ready! Turn off the heat and transfer them to a serving plate, savoring this de
lightful dish that is full of flavor.
Tips:
1.Controlling oil temperature: When frying the potato slices and pork intestines, it’s important to maintain the right oil temperature. If the temperature is too high, it may cause the ingredients to burn; if it’s too low, they may absorb excessive oil. It is recommended to keep the oil temperature between 150-180 degrees Celsius.
2.Handling pork intestines: After blanching, you can gently pat the excess oil off the surface of the pork intestines with kitchen paper towels. This will make them cleaner and improve their texture.
Delicious Stir-Fried Potato Slices with Pork Intestines is not just a culinary delight; it holds a story. On days of family reunions, this dish always evokes an infinite longing for my hometown and heartwarming memories. Taking a bite of the steaming hot stir-fried potato slices with pork intestines is incredibly delightful. The crispy and tender potato slices, juicy and flavorful pork intestines, combined with the spicy aroma from the seasonings, arouse a hearty appetite. This dish is not only a gastronomic pleasure but also an emotional connection, bringing me nostalgia for my hometown and warm memories of my family.
