🍽️ How to Make Huobao Feichang (Spicy Stir-Fried Pork Intestines)

🧆 Ingredients

• 400g pork intestines (cleaned and boiled)
• 1 green bell pepper (sliced)
• 1 red chili pepper (sliced)
• 2 tablespoons chili bean paste (Doubanjiang)
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 teaspoon sugar
• Salt to taste
• Vegetable oil

🍳 Steps

1. Clean the Pork Intestines Thoroughly: Rinse the pork intestines under running water. Turn them inside out and rub with coarse salt and flour to remove any odor and impurities. Rinse several times until the water runs clear. Optionally, soak in a mixture of water and a splash of white vinegar for 10 minutes, then rinse again. This step is crucial for removing any unpleasant smell and ensuring a clean taste.

2. Boil the Intestines: Place the cleaned intestines in a pot of cold water with a few slices of ginger and a splash of cooking wine. Bring to a boil, skim off any foam, and simmer for 30–40 minutes until the intestines are tender but still slightly chewy. Remove, drain, and slice into bite-sized pieces. The intestines should be tender but not mushy—test by pressing with chopsticks; they should yield but not fall apart.

3. Prepare the Vegetables and Aromatics: Slice the green bell pepper and red chili pepper. Mince the garlic and ginger, and chop the green onions. Set aside all ingredients for quick access during stir-frying.

4. Stir-Fry Aromatics: Heat a wok over high heat and add vegetable oil. When the oil is hot, add Sichuan peppercorns and stir until fragrant (about 30 seconds), then add minced garlic, ginger, and Doubanjiang. Stir-fry for 1–2 minutes until the oil turns red and the aromatics are fragrant, being careful not to burn the spices.

5. Add Intestines and Vegetables: Increase the heat to high. Add the sliced intestines, bell pepper, and chili pepper. Stir-fry quickly, tossing constantly to ensure even cooking. The intestines should sizzle and absorb the flavors from the aromatics.

6. Season: Add soy sauce, cooking wine, sugar, and salt. Continue to stir-fry for another 2–3 minutes until everything is evenly coated and heated through. Taste and adjust seasoning if necessary.

7. Judge Doneness: The dish is ready when the intestines are glossy, the vegetables are just tender but still crisp, and the aroma is strong and appetizing. Avoid overcooking, as this can make the intestines rubbery.

8. Finish and Serve: Turn off the heat, sprinkle with chopped green onions, and serve immediately while hot for the best texture and flavor.

💡 Tips

• Ensure intestines are thoroughly cleaned for best flavor.
• Stir-fry quickly over high heat for a crisp texture.
• Adjust chili and peppercorns for desired spice level.
• Serve immediately for optimal taste.