🍽️ How to Make Gan Guo Fei Chang (Dry Pot Pork Intestine)

🧆 Ingredients

• 400g pork intestine (cleaned and boiled)
• 100g potato (sliced)
• 100g celery
• 50g mushrooms
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon doubanjiang (chili bean paste)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Cleaning the Pork Intestine:
   Begin by thoroughly cleaning the pork intestine. Rinse it under cold running water, turning it inside out to remove any residual debris. Rub the intestine with coarse salt and a splash of white vinegar, massaging it well to eliminate any odor and impurities. Rinse several times until the water runs clear. Optionally, blanch the intestine in boiling water for 2-3 minutes, then drain and rinse again. This step is crucial for both flavor and food safety.

2. Boiling the Pork Intestine:
   Place the cleaned intestine in a pot of fresh water. Add a few slices of ginger and a splash of cooking wine to help further remove any odor. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes until the intestine is tender but still retains some chewiness. Skim off any foam that rises to the surface. Once cooked, remove the intestine, let it cool slightly, and slice into bite-sized pieces.

3. Preparing the Vegetables:
   While the intestine is boiling, prepare the vegetables. Peel and slice the potato into thin rounds or half-moons for even cooking. Wash and cut the celery into 4-5 cm segments. Clean the mushrooms and slice them if large. Mince the garlic and ginger, and chop the green onions. Set all ingredients aside, keeping them organized for quick stir-frying.

4. Stir-Frying the Aromatics:
   Heat a wok or large skillet over medium-high heat. Add the chili oil and swirl to coat the pan. Once hot, add the Sichuan peppercorns and dried chilies, stirring constantly to release their fragrance without burning. Quickly add the minced garlic, ginger, and doubanjiang (chili bean paste). Stir-fry for 30-60 seconds until the mixture is aromatic and the oil turns a vibrant red.

5. Crisping the Pork Intestine:
   Increase the heat to high. Add the sliced pork intestine to the wok. Stir-fry vigorously, allowing the pieces to sear and develop a slightly crispy exterior. This step should take about 3-5 minutes. If the intestine releases excess moisture, continue stir-frying until most of the liquid evaporates and the pieces begin to brown.

6. Cooking the Vegetables:
   Add the sliced potatoes to the wok first, as they take the longest to cook. Stir-fry for 2-3 minutes until they begin to soften. Next, add the celery and mushrooms. Continue stir-frying for another 2-3 minutes until all vegetables are tender but still retain some crunch. Stir frequently to prevent sticking and ensure even cooking.

7. Seasoning the Dish:
   Pour in the soy sauce and sprinkle the sugar and salt over the mixture. Toss everything together to coat the ingredients evenly. Taste and adjust seasoning as needed. If you prefer a stronger numbing or spicy flavor, add more Sichuan peppercorns or dried chilies at this stage.

8. Finishing Touches:
   Add the chopped green onions and sesame seeds. Give the dish a final toss to combine. Serve the dry pot pork intestine hot, ideally in a shallow clay pot or on a heated plate to retain warmth.

Additional Tips for Success

• Ingredient Freshness: Use fresh pork intestine for the best texture and flavor. The intestine should be pale and have a clean, neutral smell after proper cleaning.
• Maturity Identification: Properly cooked pork intestine should be tender with a slight chew, not rubbery or tough. If it is too tough, simmer a bit longer before stir-frying.
• Cooking Tips: Stir-fry over high heat to achieve a crisp texture. Avoid overcrowding the pan, which can cause steaming instead of frying.
• Serving: This dish is best enjoyed immediately after cooking, as the texture and aroma are at their peak.

💡 Tips

• Clean pork intestine thoroughly for best flavor and safety.
• Adjust chili and peppercorn amounts for your preferred spice and numbing level.
• Stir-fry quickly to keep ingredients crisp and vibrant.
• Serve immediately for optimal taste and texture.