How to make Sichuan spicy pork intestines

Healthy eating is an issue that each of us should pay attention to. If an improper diet causes a disease and leads to physical damage, it will be too late to regret it. Therefore, it is best for us to learn how to make some home-cooked dishes by ourselves. The recipe of Sichuan-style spicy pork intestines is easy and worth a try.

1. Prepare the necessary ingredients

2. Wash the intestines carefully, put them into the pot, add ginger slices and cooking wine and cook for 5 minutes

3. After blanching, wash twice and put into the pot, add ginger slices, star anise, green onion, pepper, white wine, cooking wine, dark soy sauce, light soy sauce, and salt.

4. Add an appropriate amount of water, bring to a boil over high heat, then turn to medium heat and cook for about 25 minutes.

5. Chop the onion, ginger and garlic, and cut the dried chili pepper, chili pepper and garlic into diagonal sections

6. Let the braised pig intestines cool down

7. Cut the intestines into small pieces

8. Put more oil in the pot

9. Heat the oil until it is 70% to 80% cooked, pour in the pig intestines and fry until the surface of the pig intestines is slightly charred, remove and set aside

10. Leave some oil in the pot and add the aniseed, dried chili peppers, Sichuan peppercorns, onions, ginger and garlic until fragrant.

11. Pour the fried pig intestines in and stir-fry for a while. Add cooking wine, light soy sauce, dark soy sauce and sugar and stir-fry until the pig intestines are colored.

12. Add garlic, chili segments and salt and stir-fry until the chili is cooked and then turn off the heat.

13. Finally, add seasoning and mix well before serving.

14. The delicious pig intestines are served

After Sichuan-style spicy pork intestines are cooked, they must be eaten while hot, because the taste and texture will be affected if they are cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.