所需食材
- 猪大肠500g
- 葱段
- 姜片
- 料酒3汤匙
- 白醋2汤匙
- 酱油2汤匙
- 白糖2汤匙
- 香醋1汤匙
- 肉桂粉¼茶匙
- 胡椒粉¼茶匙
- 香菜适量
- 食用油适量
食材准备
- 大肠翻面用盐、醋反复揉搓清洗，冲净后冷水下锅，加葱姜、料酒焯水10分钟，捞出切段（约5cm）
烹饪步骤
- 炸大肠：热油170℃，放入大肠段炸至表皮收紧金黄，约5分钟，捞出控油。
- 调汁：锅留底油，炒香葱姜，加酱油、白糖、醋炒成糖色酱汁，加少量水烧开。
- 红烧：放入大肠段，大火烧开后转小火红烧20分钟至酱汁浓稠入味，撒肉桂粉、胡椒粉。
- 收汁：大火收汁至浓稠挂壁，撒香菜出锅。
小贴士
- 清洗大肠要耐心，盐和醋是去腥的关键
- 先炸后烧让大肠更有嚼劲，不会软烂
Ingredients
- 500g pork large intestine
- spring onion
- ginger
- 3 tbsp Shaoxing wine
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp black vinegar
- ¼ tsp cinnamon powder
- ¼ tsp white pepper
- cilantro
- oil
Preparation
- Turn intestines inside out and scrub with salt and vinegar. Rinse, then blanch from cold water with spring onion, ginger and wine for 10 min. Drain and cut into 5cm pieces.
Steps
- Fry: Deep-fry at 170°C until golden and the skin tightens, ~5 min. Drain.
- Sauce base: Stir-fry onion and ginger in residual oil, add soy sauce, sugar and vinegar, caramelise briefly. Add a splash of water and bring to a boil.
- Braise: Add intestines, bring to boil then simmer 20 min until sauce is thick and the flavour has penetrated. Add cinnamon and pepper.
- Reduce: High heat to reduce until the sauce coats and glazes. Scatter cilantro and serve.
Tips
- Patient, thorough cleaning is the most important step for this dish
- Frying before braising gives the intestines a pleasant chew rather than a mushy texture
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