Hong Shao Chang Fu (braised Pork Intestines)

Hong Shao Chang Fu, or Braised Pork Intestines, is a classic dish in Huaiyang Cuisine known for its rich flavors and tender texture.

Hong Shao Chang Fu (braised Pork Intestines)

Ingredients

  • 500g pork intestines, cleaned and cut into pieces
  • 3 slices of ginger
  • 2 green onions, cut into sections
  • 2 tablespoons Shaoxing wine
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 star anise
  • 1 cinnamon stick
  • 1 dried tangerine peel
  • 2 cups water

Instructions

  1. Blanch the pork intestines in boiling water for 5 minutes, then rinse and drain.
  2. Heat some oil in a wok and stir-fry the ginger and green onions until fragrant.
  3. Add the pork intestines and Shaoxing wine, then stir-fry for a few minutes.
  4. Pour in the soy sauce, sugar, star anise, cinnamon stick, and dried tangerine peel. Stir well.
  5. Add water, cover the wok, and simmer for 1 hour until the pork intestines are tender.
  6. Uncover the wok and continue to cook until the sauce thickens.
  7. Serve the braised pork intestines hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Wok Cutting board Knife Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the braised pork intestines with steamed rice and stir-fried vegetables for a complete meal.

Tips & tricks

To reduce the strong flavor of the pork intestines, you can soak them in water with a little vinegar for 30 minutes before cooking.

Cost

$15