Page 221 - hakka - Copy4

炒猪肠红

Stir-Fried Pig Intestines and Blood

■ 主料 ■ Main Ingredients
猪大肠 500克 500 grams pig intestines
猪红 200克 200 grams pig blood curd
长咸菜 100克 100 grams long pickled vegetables

■ 辅料 ■ Auxiliary Ingredients
红青椒丝 10克 10 grams red and green chili strips
姜丝 10克 10 grams shredded ginger

■ 调料 ■ Seasonings
食盐 2茶匙 2 teaspoons salt
辣椒酱 1茶匙 1 teaspoon chili sauce
胡椒粉 半茶匙 ½ teaspoon ground pepper
生抽 1茶匙 1 teaspoon light soy sauce
木薯粉 2茶匙 2 teaspoons tapioca starch
猪油 1汤匙 1 tablespoon lard
二汤 2汤匙 2 tablespoons light broth

■ 制作流程 ■ Method
1. 将猪大肠清洗干净后，切段，用食盐和木薯粉揉 1. Clean the pig intestines thoroughly, cut them into
搓腌制。 segments and rube them with salt and tapioca starch
2. 将猪红切成块，长咸菜切段备用。 to marinate.
3. 热锅倒油，加入姜丝爆香，再放入猪肠略煸，盛 2. Cut the pig blood curd into cubes and the long pick-
出备用。 led vegetables into segments and set aside.
4. 重新起锅，加入长咸菜、红青椒丝翻炒均匀，接 3. Heat oil in a wok, add the shredded ginger, stir-fry
着加入猪红块和食盐、辣椒酱、胡椒粉、生抽调 until fragrant. Then add the pig intestines and stir-fry
味，再加入二汤略焖。 briefly. Remove and set aside.
5. 最后加入猪肠翻炒，用木薯粉勾芡即可出锅。 4. In a clean wok, add the pickled vegetables, red and
green chili strips, stir-fry evenly. Add the pig blood
■ 风味特色 cubes and season with salt, chili sauce, pepper and
风味独特，齿颊留香 light soy sauce. Pour in the light broth and simmer
briefly.
5. Finally, return the pig intestines to the wok, stir well
and thicken the sauce with tapioca starch before
serving.

■ Flavour Characteristics
Unique flavour with a lingering fragrance.

219