Name: Braised Pork Intestine Noodle
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Half-cooked sausage; 50g garlic; 150g Fresh-cut noodles; 5g chopped green onion; 150g Rapeseed oil; 10g ginger; 3g Cinnamon; 2 pieces star anise; 2g Bai Kou; 1g Fennel; 2 tablets Bay leaf; 10 capsules pepper; 60g Pixian Doubanjiang; 10g White wine; 1500g Broth; 10g Sugar color; 5g Refined salt

Braised Pork Intestine Noodle

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

In Chengdu, which is also geographically south and north, the locals like to eat rice and noodles.
Chengdu people like noodles, mainly steamed buns and noodles.
Chengdu people's noodles, unlike the northerners who pay attention to the taste and method of noodles, they pay attention to the soup base and toppings of the noodles.
There are many kinds of toppings, just like rice bowls. In fact, the noodles here can also be called "toppings."
Like what "twice-cooked pork noodles", "green pepper pork noodles", "braised eel noodles", "braised pork intestine noodles", "chicken miscellaneous noodles"...
Fatty intestines and chicken offal are very fishy internal organs, but Chengdu people are very familiar with it. They use various methods to just turn the fishy internal organs into Sichuan-flavored and tangy noodle toppings. There is no need for them. Add other seasonings to turn a bowl of plain noodles into a bowl of gluttonous noodles.
Let's teach you how to turn a fishy large intestine into a bowl of fragrant braised pork intestine noodles.

Braised Pork Intestine Noodle

1. Choose fat sausages that are cleaned and cooked until half-cooked, and cut into pieces.

2. Saute the spices in the pan until fragrant.

3. Add the fat intestines and stir-fry, add white wine to increase the aroma and remove the difference, and continue to stir-fry until the water vapor is almost dry.