Ingredients
Pork large intestine tips and tender tofu pudding, both to taste.
Seasonings
Pixian broad bean paste, pickled chili peppers, Sichuan peppercorns, salt, soy sauce, MSG, ginger, minced garlic, scallions, cooking oil, scallion sections, cooking wine, and potato starch slurry, each to taste.
Instructions
1. Finely chop the Pixian broad bean paste and pickled chilies; thoroughly wash the pork large intestine head, bring water to a boil in a pot with cooking wine, ginger, and scallions, add the intestine head and cook until done, then remove and cut into long strips for later use.
2. Add some oil to the wok, then stir-fry the pork intestines until dry and fragrant, adding Sichuan peppercorns, ginger, and scallions at the same time; remove from the wok and set aside.
3. Heat oil in a wok, add broad bean paste and pickled chilies, stir-fry until fragrant, then add broth and bring to a boil. Strain out the bean paste and pickled chili solids, add the silken tofu and let it absorb the flavors. Simmer the pork intestines until tender and well-seasoned, then reduce the sauce and plate. Sprinkle with chopped scallions and serve. This dish is rich and aromatic, with silky smooth tofu that is both appetizing and refreshing.