Versatile:
Authentic Chengdu Sichuan cuisine, featuring spicy and dried aroma, hot and fresh.
Sautéed Pig's Large Intestines
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Numbing flavor:
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Spicy flavor:
Versatile:
Based on local market preferences, this dish can be adapted to make variations like Spicy Shrimp and Spicy Spareribs.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Brine-braised pig's large intestines
300g
Spicy Chicken Seasoning
50g
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Accessory Ingredients
Salad oil
50g
Dried chili sections
10g
Dried Sichuan peppercorn
3g
Each of green and red chilies and onion pieces
50g
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Preparation of Ingredients
1
Cut brine-braised pig's large intestines into a roll-cut shape, and briefly fry them for later use.2
Cut green and red chilies and onions into pieces for later use. -
Cooking Steps
1
Put 50g oil in the pot, add dried Sichuan peppercorns and dried chili sections and fry until fragrant, and put in Spicy Chicken Seasoning.2
Add pig's large intestines and stir-fry. Add green and red chilies and onions and stir-fry until fragrant.3
Plate the dish.
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