Fried Pig's Intestine Stuffed with Glutinous Rice
4136
難度
★★★★
材料
做法
Ingredients A
|
|
|---|---|
| 4 | chunky part of pig’s intestine |
Ingredients B
|
| 225g | glutinous rice |
| 150g | pork belly dices |
| 75g | soaked dried shrimps |
| 75g | cooked shiitake mushroom dices |
| 75g | peanut |
| 75g | chestnut, shelled |
Ingredients C (can be replace be a bowl of brine)
|
| 2 stalks | spring onion |
| 2 slices | ginger |
| 19g | sichuan pepper |
| 19g | star anise |
| 19g | cinnamon | Seasoning: |
| 2 tsp | five spices powder |
| 1 tsp | pepper |
| 1/2 tsp | salt |
| 1/2 tsp | MSG |
| 3 tbsp | rice wine |
| 600g | water |
 |
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. |
| 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. |
| 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. |
| 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. |
| 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. |
