所需食材
- 猪大肠500g
- 干辣椒10个
- 青蒜段
- 洋葱半个
- 豆瓣酱2汤匙
- 姜片
- 蒜片
- 八角1颗
- 料酒2汤匙
- 生抽1汤匙
- 食用油
食材准备
- 大肠反复用盐和淀粉揉搓清洗干净，焯水后加姜片料酒八角煮40分钟至软烂，切段
烹饪步骤
- 煎肠：热锅少油，放大肠段煎至边缘微焦出香。
- 炒料：放姜蒜干辣椒炒香，加豆瓣酱炒出红油。
- 合炒：放入洋葱翻炒，加生抽和少许水，大火收汁。
- 出锅：撒青蒜段，连锅上桌保温。
小贴士
- 大肠一定要处理干净并煮透，否则有异味且嚼不动
- 干锅做法汤汁少而浓，香辣过瘾
Ingredients
- 500g pork large intestine
- 10 dried chilies
- garlic shoots
- ½ onion
- 2 tbsp doubanjiang
- ginger
- garlic
- 1 star anise
- 2 tbsp cooking wine
- 1 tbsp soy sauce
- oil
Preparation
- Scrub intestine thoroughly with salt and cornstarch, blanch, then simmer with ginger, wine and star anise 40 min until tender. Slice.
Steps
- Sear: Pan-fry intestine slices until edges are lightly charred and fragrant.
- Aromatics: Add ginger, garlic, dried chilies, then doubanjiang until red oil appears.
- Combine: Add onion, toss, add soy sauce and a splash of water, reduce on high heat.
- Serve: Scatter garlic shoots, serve in the pot to keep it hot.
Tips
- Thorough cleaning and long simmering are non-negotiable for tenderness and no off-odors
- Dry-pot style means a thick, concentrated, fiery-savoury sauce
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