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做法 |
1 |
Wash clean the chunky part of pig’s intestine. It’s better to choose the large ones and take about 10inch long section. Tie the small end with straws.
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2 |
Put ingredients B in a large bowl, mix well with seasoning. Then stuff the mixture with water into the intestine. The proportion of mixture and water is about 7 to 3. Pull it straightly when full and tie with straw at the end.
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3 |
Heat water to 75°C, place stuffed intestine in to blanch. Hot water shrinks the outer part of intestine. Prick the intestine with toothpicks to release the air.
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4 |
When done, drain and place in a deep tray, add ingredients C and boiling water until cover the whole intestine. Steam over high heat for 45 minutes. Remove, drian and let cool.
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5 |
Cut into 1cm slices when cool and sprinkle dry corn starch on the slices. Heat the oil in a wok, pan fry the intestine slices to golden yellow. Serve with tangerine sauce. |