900g Pig's Large Intestine
300g Chaozhou Preserved Mustard
8 slices Ginger
1 teaspoon Pepper
1 Red Chili
2 teaspoons salt
1 teaspoon sugar
1 tablespoon Hua Diao (Shaoxing wine)
- Drives "coldness", strengthens stomach function and helps digestion.
Defrost the large intestine. Wash it with cornflour and salt twice. Then put the small part into the large part. Scald in white vinegar until cooked. Slice the preserved mustard. Cut the ginger and red chili into triangular. Crush pepper.
Pour oil in a preheated wok. Put in the large intestine. Shallow-fry until fragrant. Scoop out. Soak in boiling water for a while in order to remove the grease.
Stir-fry the preserved mustard, ginger and red chili until fragrant. Sprinkle of wine. Add in the pepper and water. Bring to the boil. Put in the large intestine and cook together.