Hong Shao Chang Fen (braised Pork Intestines In Brown Sauce)
Hong Shao Chang Fen, or Braised Pork Intestines in Brown Sauce, is a classic dish in Shaanxi Cuisine known for its rich flavors and tender texture. This dish is a popular street food in the region and is often enjoyed as a breakfast or snack.
Ingredients
- 500g pork intestines, cleaned and cut into pieces
- 3 slices ginger
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons cooking oil
- 1 star anise
- 1 cinnamon stick
- 3 tablespoons Shaoxing wine
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 cup water
Instructions
- In a pot of boiling water, blanch the pork intestines for 5 minutes. Drain and set aside.
- Heat the cooking oil in a wok over medium heat. Add the ginger, green onions, star anise, and cinnamon stick. Stir-fry until fragrant.
- Add the pork intestines and stir-fry for 2-3 minutes.
- Pour in the Shaoxing wine, dark soy sauce, light soy sauce, and sugar. Stir to combine.
- Add the water and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork intestines are tender.
- Uncover the pot and continue to simmer until the sauce thickens.
- Remove the ginger, green onions, star anise, and cinnamon stick before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Wok Pot Cutting board Knife
Tools
Tongs Measuring spoons Wooden spatula
Serving suggestions
Serving Suggestions: Serve the Hong Shao Chang Fen with steamed rice or alongside Chinese steamed buns.
Tips & tricks
Tips: For a richer flavor, you can add a few pieces of dried tangerine peel to the braising liquid.
Cost
$15