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Stewed Pork Intestine Over WuChing Burner Recipe

Stewed Pork Intestine Over WuChing Burner recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stewed Pork Intestine Over WuChing Burner recipe  PDF


1 ea Pork Intestine
5 oz Duck Blood Curd
1 ea Sour Cabbage
2 ea Red Chilies
1 ea Garlic Clove
3 tb Oil
3 ea Ginger Slices
5 ea Garlic Slices
1 tb Chili Nam Yuey
1 t Peppercorns
1 t Salt
1/2 c Soup Stock
1 tb Cornstarch Paste
2 t Sesame Oil
Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1 cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1 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. Posted by James Lor.

Stewed Pork Intestine Over WuChing Burner recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
563 people have voted
Last Reviewed on 2019-07-19



Friday, Jul 19 2019 Download & Print Stewed Pork Intestine Over WuChing Burner recipe  PDF   Duck recipes RSS   New

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