Esta es una exhibición prevé de cómo se va ver la receta de 'Stewed Pork Intestine Over Wu Ching Burner' imprimido.

Receta Stewed Pork Intestine Over Wu Ching Burner
by Global Cookbook

Stewed Pork Intestine Over Wu Ching Burner
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x Pork Intestine
  • 5 ounce Duck Blood Curd
  • 1 x Sour Cabbage
  • 2 x Red Chilies
  • 1 x Garlic Clove
  • 3 Tbsp. Oil
  • 3 x Ginger Slices
  • 5 x Garlic Slices
  • 1 Tbsp. Chili Nam Yuey
  • 1 tsp Peppercorns
  • 1 tsp Salt
  • 1/2 c. Soup Stock
  • 1 Tbsp. Cornstarch Paste
  • 2 tsp Sesame Oil

Direcciones

  1. Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves.
  2. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage.
  3. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add in chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add in cornstarch paste. Pour it into the small pot. Add in garlic cloves and simmer for 40 min. Serve over the Wu-Ching burner.
  4. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or possibly served with broad noodles.