Versatile:
Authentic Chengdu new-style Sichuan dish with a tangy and appetizing taste, loved by diners.
Boiled Blood and Pork Intestines with Chinese Sauerkraut and Chili
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Numbing flavor:
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Spicy flavor:
Versatile:
Adaptable to local ingredients, can be made into Braised Tofu with Chinese Sauerkraut or Chinese Sauerkraut Hot Pot Chicken.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Cooked pork intestines
200g
Green Sichuan Pepper Fish Seasoning and Chinese sauerkraut
70g
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Accessory Ingredients
Cornstarch
10g
Salad oil
50g
Green Sichuan Pepper Fish Seasoning
50g
Water
300g
Each of diced green and red chilies
10g
Pork blood
300g
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Preparation of Ingredients
1
Roll cut cooked pork intestines into chunks. Set aside.2
Prepare pork blood by cutting it into pieces; dice green and red chilies. -
Cooking Steps
1
In a pot, heat oil and sauté the Chinese sauerkraut until fragrant; then add 30g of Green Sichuan Pepper Fish Seasoning.2
Pour in water and bring to a boil; add the pork intestines and blood, cooking thoroughly and adjusting seasoning.3
Thicken the sauce with cornstarch, then serve in a bowl.
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