Ingredients
- 2 chilies (red)
- 1 pork intestine
- 1 sour cabbage
- 1 garlic clove
- 1/2 soup stock
- 110 gr duck blood curd
- 45 ml oil
- 9 gr chili nam yuey
- 10 ml sesame oil
- 8 gr cornstarch paste
- 3 gr peppercorns
- 3 gr salt
- 5 slices garlic
- 3 slices ginger
Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 3 cm cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 3 cm long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series, Szechuan Cooking.
