Sichuan Snack: Braised Pork Intestines with Sweet Potato Noodles Recipe

Ingredients:
Pork intestines

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Sweet potato noodles

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Yacai (Sichuan pickled vegetables,

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Fried soybeans

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Diced celery

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Chopped scallions

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Pickled ginger

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Instructions:

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1. Soak the sweet potato noodles in hot water until softened.

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2. Place the pork intestines in a bowl, add some flour and beer, and rub repeatedly until the dirt is cleaned. Cut into small pieces and set aside.
3. Heat a moderate amount of oil in a pot over medium heat. Add pickled ginger, pickled chili, broad bean paste, minced garlic, Sichuan peppercorns, and dried chili. Sauté until fragrant.

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4. Add the pork intestines and stir-fry over high heat.

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5. Add an appropriate amount of hot water, then add the stock concentrate.

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6. Bring to a boil, then simmer slowly for 40-60 minutes.

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7. Bring water to a boil, add the softened sweet potato noodles, cook until translucent, then drain.

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8. In a bowl, combine chili oil, soy sauce, pickled mustard greens, chopped celery, vinegar, chopped green onions, crispy fried soybeans, and white pepper.

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9. Add the braised pork intestines and the intestine broth to the bowl.

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10. Add the cooked sweet potato noodles, then adjust seasoning according to taste.

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