Ingredients
300 g pork large intestine head, 50 g each of lettuce and cold broth.
Seasonings
Salt 3 g, cooking wine and scallion whites 20 g each, Sichuan peppercorns 2 g, garlic 10 g, water starch, sesame oil, ginger, and soy sauce 15 g each, vinegar 25 g, sugar 50 g, vegetable oil 500 g (about 2 1/4 cups).
Instructions
1. Trim the ends from the fatty pork intestine, wash thoroughly, then blanch in boiling water for about 15 minutes. Remove, cut into two sections, and place in a steaming bowl. Add water, salt, white scallion sections, cooking wine, Sichuan peppercorns, and ginger (lightly smashed). Steam over high heat until tender, then remove and drain well. Finely mince the scallion, ginger, and garlic separately. In a bowl, combine sesame oil, cooking wine, cold broth, cornstarch slurry, sugar, vinegar, and soy sauce, stirring to create a sweet-and-sour sauce.
2. Place the wok over high heat and add vegetable oil. Once hot, add the steamed pork large intestine head and deep-fry until golden brown. Remove and cut into short sections about 1.5 cm (½ inch) long. Drizzle with sesame oil and arrange on a plate. Serve with sweet-and-sour lettuce on the side. Heat the sweet-and-sour sauce in the wok and pour into a small bowl to serve alongside. This dish is golden in color, with crispy skin and tender, rich meat, offering a savory and aromatic flavor. It is named after the archer's thumb ring ("banzhi") from ancient times, which its shape resembles.