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