Homemade Braised Pig Intestines: A Step-by-Step Guide with Pictures129

Braised pig intestines, or 卤猪大肠 (lǔ zhū dà cháng) in Mandarin, is a popular and flavorful dish in Chinese cuisine. While it might seem daunting to some, mastering this recipe is easier than you think. This comprehensive guide, complete with pictures, will walk you through each step, ensuring you create a delicious and tender version of this beloved delicacy right in your own kitchen.

[Insert picture here: A picture showcasing the final dish – glistening, braised pig intestines in a rich sauce.]

Why This Recipe Works: This recipe emphasizes thorough cleaning, meticulous preparation, and a flavorful braising liquid to achieve tender, melt-in-your-mouth pig intestines. The detailed instructions and accompanying pictures will guide even novice cooks to success.

Ingredients:
1 pound pig intestines (about 1 meter), thoroughly cleaned (see cleaning instructions below)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 inch ginger, sliced
2 star anise
3 cloves
2 cinnamon sticks
1-2 dried red chilies (adjust to your spice preference)
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon rice wine or Shaoxing wine
1 tablespoon rock sugar
2 cups water
1 teaspoon salt (or to taste)
Optional: 1-2 tablespoons of fermented black beans, chopped
Optional: A few pieces of dried tangerine peel for a more fragrant aroma

Cleaning the Pig Intestines: This is the most crucial step. Improper cleaning can result in a less-than-pleasant final product.
[Insert picture here: A picture showing the intestines being thoroughly rinsed under running water.] Rinse the intestines under cold running water, inside and out, several times to remove any visible debris.
[Insert picture here: A picture demonstrating the use of salt and flour to clean the intestines.] Turn the intestines inside out and sprinkle generously with salt and a tablespoon of flour. Gently rub the inside with your hands to help remove any lingering impurities. Rinse thoroughly again.
[Insert picture here: A picture showing the intestines being boiled.] Boil a pot of water. Once boiling, add the intestines and blanch for about 5 minutes. This helps to remove any remaining odor. Discard the water.
[Insert picture here: A picture showing the cleaned and ready-to-use intestines.] Rinse the intestines one last time with cold water. They should be clean and odorless at this stage.

Instructions:
[Insert picture here: A picture of the ingredients being prepared – chopped onions, garlic, etc.] Prepare all ingredients. Chop the onion, mince the garlic, and slice the ginger.
[Insert picture here: A picture showing the intestines being sautéed.] Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the intestines and stir-fry for a few minutes until slightly browned.
[Insert picture here: A picture of the aromatics being added to the pot.] Add the onion, garlic, and ginger to the pot and stir-fry until fragrant (about 1-2 minutes).
[Insert picture here: A picture of the spices and soy sauce being added.] Add the star anise, cloves, cinnamon sticks, dried chilies (if using), light soy sauce, dark soy sauce, rice wine, and rock sugar. Stir well to combine.
[Insert picture here: A picture showing the water being added and the pot brought to a simmer.] Add the water and bring the mixture to a simmer.
[Insert picture here: A picture of the pot being covered and simmering.] Reduce heat to low, cover the pot, and simmer for at least 1.5-2 hours, or until the intestines are very tender and the sauce has thickened. Check periodically and add more water if needed.
[Insert picture here: A picture showing the final dish before serving.] Season with salt to taste. If using fermented black beans or dried tangerine peel, add them during the last 30 minutes of simmering.
[Insert picture here: A picture of the braised pig intestines served in a bowl.] Serve hot with steamed rice.

Tips and Variations:
For a richer flavor, you can use a pressure cooker to shorten the braising time.
Adjust the amount of dried chilies to control the spiciness level.
Add other vegetables like carrots or potatoes during the last 30 minutes of cooking.
Serve with a side of steamed greens or a simple cucumber salad to balance the richness of the dish.

Enjoy your homemade braised pig intestines! This recipe, with its clear instructions and accompanying visuals, empowers you to confidently tackle this flavorful Chinese delicacy. Remember, the key is thorough cleaning and patient braising. Happy cooking!

2025-04-27

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