How to make Sichuan steamed pork intestines

Nowadays, pig intestines seem to be very popular, and in some areas they are almost out of stock. This shows how much people love this food. In life, there are many ways to cook pig intestines, such as the common stir-fried pig intestines, which is basically a must-have for drinking. In addition, steamed pork intestines with rice flour is also very good, and it is one of the representative dishes of Sichuan cuisine! Let’s take a look at how to make it.

Ingredients: 300g pig intestine, 75g sweet potato, 100g steamed meat powder, 10g sesame oil, 2g pepper, 15g soy sauce, 5g chili bean sauce

15g cooking wine, 5g sugar, 5g sweet noodle sauce, 5g MSG, 5g pepper, 5g green onion, 5g ginger

Detailed steps for making steamed pork intestines

1. Wash the pig intestines, cut them into 2 cm wide sections, marinate them with soy sauce, spicy bean paste, wine, sugar, sweet noodle sauce, MSG, pepper, minced ginger and chopped green onions for 20 minutes, then mix well with the steamed meat powder.

2. Cut the sweet potato (peeled) into pieces, mix with the remaining seasonings from pickling the sausage, spread it evenly on the bottom of the small cage, and place the pig intestines evenly on the sweet potato.

3. Put the steamer into the steamer and steam over high heat for 1 hour.

4. Drizzle with hot sesame oil and sprinkle with chopped green onions and pepper powder before eating.

Tips for making steamed pork intestines

Health Tips:

1. Pork intestines have a high fat content and should not be eaten too much.

2. Sweet noodle sauce, spicy bean sauce and salt all contain sodium, so patients with hypertension should eat less of them.

Food incompatibility:

Sweet potato: Sweet potato should not be eaten with persimmons, tomatoes, white wine, crabs, and bananas.

Sweet potatoes and persimmons should not be eaten at the same time in a short period of time. If you eat a lot, they should be eaten at least five hours apart. If eaten at the same time, the sugar in the sweet potato will ferment in the stomach, which will increase the secretion of gastric acid, and react with the tannins and pectin in the persimmon to precipitate and condense, forming lumps. In severe cases, it can cause gastrointestinal bleeding or gastric ulcers.