How to make Chongqing style braised pork intestines in casserole

Have you lost many abilities after being accustomed to a dependent life? At least for most people, they have now lost the ability to cook. If you want to be omnipotent, you definitely don’t want to be like this. So, now please follow me to learn how to make Chongqing style braised pork intestines in casserole.

1.1212 Turn the pig intestines over and remove the fat inside (this process is difficult to complete, mainly because the smell is too strong. Since I washed the pig intestines this time, I don’t eat pig intestines outside easily, always afraid that others don’t wash them clean), rub them vigorously with salt and flour several times, wash them with clean water and boil them in water

2.2121 Remove from the water and cut the pork intestines into sections. (In order to wash it clean, I split the pig intestines in half to make it easier to clean)

3.1 Dried chili segments, dried peppercorns, minced ginger, one cinnamon stick, 5 star anises, some fennel, garlic

4.2 Dried chili segments, dried peppercorns, minced ginger, one cinnamon stick, 5 star anises, some fennel, garlic

5. This is the bean paste my mom made herself (you can tell it’s spicy just by the color)

6. Add oil to the pot and heat it to 60% oil temperature. Stir-fry star anise, cinnamon, fennel and ground ginger until fragrant.

7. Add the bean paste and stir-fry until the oil turns red (I put two tablespoons, I like spicy food, and my own bean paste is not salty. If it is Pixian bean paste, don’t put so much, Pixian bean paste is very salty. When adding it, taste the bean paste to see if it is salty...

8. Stir-fry the bean paste for a while, about 30 seconds, then add the garlic, dried chili segments, and dried Sichuan peppercorns (the reason for adding them later is that the dried Sichuan peppercorns and dried chili peppers will become mushy if they are added too early, and there is moisture in the bean paste, so they should be put into the pot first)

9. Then pour in the pork intestines and stir-fry evenly.

10. Add seasoning during this time: one spoon of white wine and one spoon of soy sauce, pour into the pig intestines and stir-fry quickly (adding white wine is very important, it can help remove the smell of pig intestines)

11. Pour into a casserole, add appropriate amount of water, cover the pot, bring to a boil over high heat, then simmer over low heat until the intestines are soft. (About 1.5 hours)

12.Cut the white radish into large pieces.

13. When the pork intestines are almost cooked, add the radish cubes, taste and add appropriate amount of salt.

14. Cook until the radish is cooked through, add an appropriate amount of oyster sauce and serve.

15. Add chives and serve

16. Add chives and serve

The Chongqing style braised pork intestines in casserole is not complicated to make. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.