Sichuan-Style Crispy Fried Intestines

Name: Sichuan-Style Crispy Fried Intestines
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 300 g Pork intestines; 1/2 piece Red bell pepper; 1/2 piece Green bell pepper; 1/2 piece Red onion; 6 pieces Dried chili peppers; 2 cloves Garlic; 1 small piece Ginger; 2 stalks Scallions; 2 leaves Lettuce or cabbage (for base); 1 tablespoon Soy sauce; 1 tablespoon Shaoxing wine; 1/2 teaspoon Salt; 1/4 teaspoon White pepper; 2 tablespoons Cornstarch; 400 ml Oil (for frying)

imd12xl @imd12xl

Boston

2025-11-24 Mon

imd12xl @imd12xl

Boston

2025-11-24 Mon

Saved

Ingredients

35 minutes

2 servings

300 gPork intestines
1/2 pieceRed bell pepper
1/2 pieceGreen bell pepper
1/2 pieceRed onion
6 piecesDried chili peppers
2 clovesGarlic
1small piece Ginger
2 stalksScallions
2 leavesLettuce or cabbage (for base)
1 tablespoonSoy sauce
1 tablespoonShaoxing wine
1/2 teaspoonSalt
1/4 teaspoonWhite pepper
2 tablespoonsCornstarch
400 mlOil (for frying)

Saved

Steps

35 minutes

1

Clean intestines thoroughly, blanch in boiling water for 5 minutes, then drain.
2

Marinate intestines with soy sauce, Shaoxing wine, salt, and white pepper for 15 minutes.
3

Coat intestines with cornstarch and deep-fry until crispy. Drain excess oil.
4

Stir-fry garlic, ginger, dried chili, and vegetables in a little oil until fragrant.
5

Add fried intestines and toss quickly with vegetables.
6

Serve on a bed of lettuce or cabbage, garnish with scallions.