Ingredients
500 g (about 1 lb) cleaned pork large intestine, 100 g dried red chili peppers.
Seasonings
10 g ginger (sliced), 10 g garlic (sliced), 20 g Sichuan peppercorns, 1/2 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon sugar, 1 teaspoon soy sauce, 1 tablespoon Shaoxing wine, vegetable oil as needed.
Steps
1. Clean the pork large intestines thoroughly, boil them in a pot of water until cooked through, then remove and let cool. Cut into small pieces, briefly deep-fry in oil heated to about 350°F (60% hot), then remove and drain excess oil.
2. Heat the remaining oil in the wok, first stir-fry the ginger and garlic until fragrant, then add the dried chilies and Sichuan peppercorns, and stir-fry over medium heat until they change color.
3. Then add the pork intestines and stir-fry briefly, then add cooking wine, soy sauce, sugar, and chicken bouillon, stir-frying until the flavors are well absorbed, then remove from heat and plate.