Dry-Fried Pork Intestine

干煸肥肠

Dry-Fried Pork Intestine — SichuanChengdu home cooking.

Ingredients

• pork large intestine (pre-cleaned, blanched)
• Sichuan peppercorn
• fermented black beans (rinsed, lightly mashed)
• light soy sauce
• ginger (thin matchsticks)

Instructions

1. Pat dry the blanched pork intestine thoroughly with paper towels — moisture is the enemy of dry-frying. (Intestine pieces look matte, not glistening)
2. Heat wok over medium-high heat until a wisp of smoke rises, then add 1 tbsp neutral oil. Swirl to coat. (Thin, translucent smoke curls just above surface)
3. Add pork intestine in a single layer. Let sit undisturbed 1 minute to sear — resist stirring! (Edges turn golden-brown and slightly curled)
4. Stir-fry 3 minutes until deeply browned and slightly shriveled. Push to side, add Sichuan peppercorns and fermented black beans to center — toast 20 seconds until fragrant. (Peppercorns plump slightly; beans darken to deep brown)
5. Return intestine to center. Add light soy sauce and ginger. Stir-fry 2 more minutes until sauce coats evenly and intestine develops a leathery sheen. (Glossy, lacquer-like film coats each piece)