I always order this dish when we dine in a Hakka restaurant in Beipu or Neiwan and Miaoli. I normally order this stir fry pig intestines almost twice a month at Inner Bay Tea House-內灣茶堂 in Neiwan. Seems like I've never get bored to order this dish on our table. So one day, I tried to prepare this delicious Hakka Taiwanese dishes in my kitchen and it came quite similar in a restaurant. This pig intestine is boil in a water and sliced then stir fry and cooked with shredded ginger, vinegar and preserved vegetable. You either like it or hate it and definitely not your cup of tea. For me it was dead and simple but delicious.
Ingredients:
2-3 tbsp cooking oil
415g prepared and clean pig intestine,
6 garlic cloves, minced
½ cup rice vinegar
4 tbsp chinese black vinegar
60g ginger, peel and shred
300g mustard green sour, shred
2 tbsp pickle soy bean sauce
1 chili, thinly sliced
Preparation:
Ingredients:
2-3 tbsp cooking oil
415g prepared and clean pig intestine,
6 garlic cloves, minced
½ cup rice vinegar
4 tbsp chinese black vinegar
60g ginger, peel and shred
300g mustard green sour, shred
2 tbsp pickle soy bean sauce
1 chili, thinly sliced
Preparation:
1. Boil pig intestine in water and simmer until they're tender, remove from the boiling water, let it cool for a couple of minutes then cut into chunks, set aside
2. Heat the wok over medium to high heat. Add oil, when the oil is hot, add garlic stir-fry until it turns brown, then add the ginger and stir fry until aromatic.
3. Add the intestine then stir.
4. Add the mustard green sour and stir fry for a couple seconds. Then follow by rice and black vinegar, stir-fry briefly.
5. Cover and simmer for 5 minutes or until it turns cooked.
6. Add the soybean to the wok, stir fry and bring boil for another 2 minutes.
7. Season with salt and msg if desired to make it more tasty. Remove from the heat and serve while still hot. For an added touch, try garnishing with sliced chili before serving.
