1. For the newly bought large intestines, mix well with flour and knead repeatedly. Add water to wash the flour, then add appropriate amount of white vinegar and cooking wine to marinate for a while. Then put it in a pot and blanch it with water. I have blanched large intestine here. It’s in the refrigerator. Just take it out and thaw it.
2. Almost thawed, sliced and set aside.
3. Wash the garlic sprouts and millet peppers, cut the garlic sprouts into long strips, and cut the millet peppers into granules.
4. Put a small amount of peanut oil in a hot pot, warm the oil and pour into the pig intestines. Change to high heat and stir fry until the pig intestines are slightly oily, then add braised soy sauce. (The soy sauce is added here for the color, and then stir-fried with the garlic sprouts. Soy sauce is not needed, so that the garlic sprouts can be kept green)
5. Add a few drops of white vinegar, white vinegar is to remove the taste of pig intestines.
6. Stir-fry evenly, then serve the pig intestines, leave the base oil and fry the garlic sprouts and millet pepper. I forgot to take the picture of the pig intestine being filled up, haha!
7. Pour the garlic sprouts and millet pepper over medium heat.
8. Stir-fry evenly until the garlic sprouts are slightly burnt and add pork intestines.
9. Pour into the pig intestine and add a small amount of salt.
10. Add the right amount of tempeh, and add the right amount of oyster sauce before serving.
11. Finished product.
12. Here is an enlarged picture.
Tips:Pork large intestines should be sautéed with high heat so that the flavour will be tender and crisp.
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