Using my homemade master stock, which is already more than 7 years old. I made this braised Pork Intestine, I loved pork intestines a lot, but is absolutely worry about cleaning it, it could be quite gross.
I found very clean pork intestine in asian supermarket not long ago, all I need to do before cooking a little more cleaning and it is good to go!
For Master Stock Starter：
1 tsp Chinese Five spice
1 Black Cardamom
About 20 of Sichuan Pepper (花椒）
1 stick of Cinnamom Stick
2 bay leaves
1 tsp Fennel
1 star anise
1 tbsp of Hoisin Sauce
1/4 cups of fish sauce/ soy sauce
1 tsp Salt
3-4 small pieces of rock sugar
300 gm of pork intestines
1 inch of ginger
1 whole stalk of Spring onion (tie in a knot）
1 tsp 五香粉
1 只 草果
1 tsp 小茴香（Fennel）
1 tbsp 海鲜酱
1 tsp 盐
300 克 大肠
1. To make master stock, place all ingredients listed under master stock in a deep pot/stock pot with 10 cups of water and bring it to boil, then turn it to medium heat and keep simmering for another 30-40 minutes, take out all spices. The stock is ready.
2. Blanched the intestines with 2-3 pieces of ginger (lightly pounded) and 2-3 spring onions/onion and 1/4 cup of chinese cooking wine. Take the intestine out and wash well under running water.
3. Put the washed intestine into the braised stock, bring to boil and turn to low and cook for 3 hours, DO NOT take it out right away after switching off the stove. Leave it in the stock for another few hours will let the spices infuse better into the intestines.
4. Slice and serving as starter or use it with other vegetables to make different dishes.
Ps: You could also add some hard boiled eggs, fried toufu, Mushroom 1-1.5 hour before the intestine is ready and braise together, that way you have a mixed plate of braised items at the same time!
中文版 -- 卤肥肠