Ingredients
300 g pork large intestine (head portion), 100 g cucumber shreds.
Seasonings
15 g dried chili powder, 5 g cumin powder, a pinch each of salt and MSG (or to taste), 1/2 tablespoon Sichuan peppercorn powder, prepared master stock (lu shui) as needed, and 1000 g (about 4 cups) vegetable oil.
Steps
1. Clean the pig large intestine thoroughly, blanch it in boiling water, then drain. Cook it in seasoned broth until tender, then remove. Arrange shredded cucumber on a serving plate as a base.
2. Heat oil in a wok to 350°F (180°C), add the pork intestines and deep-fry until they turn reddish-brown and the skin becomes crispy, then remove, cut into strips, and arrange on top of the shredded cucumber.
3. Mix fine salt, MSG, and Sichuan pepper powder together in one dish; in another dish, combine fine salt, MSG, chili powder, and ground cumin, then serve both alongside the dish.