Ingredients
500 g (about 1 lb) pork large intestines
Seasonings
10 g fennel seeds, 5 g nutmeg, 2 scallions, 1 piece ginger, 2 star anise, 3 g each dried tangerine peel, cardamom, and bay leaves, 2 teaspoons each salt and MSG, 5 teaspoons each sugar and soy sauce, 1500 g (about 6 1/2 cups) master stock.
Preparation
1. Clean and prepare the pork large intestines thoroughly, place them in a pot of water, bring to a boil, blanch briefly, then remove and drain.
2. Remove the roots from the scallions, wash them, and cut into small sections; peel the ginger, slice into thick pieces, place them in a cloth bag along with fennel seeds, nutmeg, star anise, dried tangerine peel, cardamom, and bay leaves, then tie it closed to form a spice pouch.
Steps
1. Place a pot over heat, add white sugar and water, cook until it turns a dark red color, then remove from heat and let cool to form caramel color.
2. Place a clean pot over high heat, add the master stock and spice bundle, bring to a boil, then add caramel color, soy sauce, salt, and MSG, and simmer for 15 minutes to create the braising liquid.
3. Then add the pork intestines and bring to a boil, reduce the heat to low and braise in the sauce for about 40 minutes, then turn off the heat and let soak for 20 minutes to absorb the flavors.
4. Remove the braised pork intestines from the sauce, let them cool, then cut into small pieces and arrange on a plate before serving.