Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Peppercorns
1 ts Salt
1/2 c Soup Stock
1 tb Cornstarch Paste
2 ts 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.

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