Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Pork Intestine 5 ea Garlic Slices
5 oz Duck Blood Curd 1 tb Chili Nam Yuey
1 ea Sour Cabbage 1 ts Peppercorns
2 ea Red Chilies 1 ts Salt
1 ea Garlic Clove 1/2 c Soup Stock
3 tb Oil 1 tb Cornstarch Paste
3 ea Ginger Slices 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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