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Stewed Pork Intestine Over Wu-Ching Burner

Yields:6 servings
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Recipe Cooking TimePreparation10 minutes
Cooking50 minutes
Ready In1 hours
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Ingredients

1 each pork intestine
5 ounces duck blood curd
1 each cabbage sour
2 each red chili peppers
1 each garlic clove
3 tablespoons vegetable oil
3 each ginger slices
5 slices garlic
1 tablespoon chili nam yuey
1 teaspoon peppercorns
1 teaspoon salt
1/2 cup soup stock
1 tablespoon cornstarch mix with water to form a paste
2 teaspoons sesame oil

Directions

Rinse the pork intestine.

Rub with salt to clean.

Rinse again.

Cut duck blood curd and sour cabbage into 1 inch cubes.

Section the chilies and the garlic cloves.

Cook the intestine in boiling water for a while.

Cut into 1 inch long sections.

Put it in a small pot with duck blood curd and sour cabbage.

Heat oil in a wok.

Stir-fry ginger, garlic, and Chili Nam Yuey.

Add chilies, peppercorns, salt, sugar, and soup stock.

Bring to a boil.

Add cornstarch paste.

Pour it into the small pot.

Add garlic cloves and simmer for 40 minutes.

Serve over the Wu-Ching burner.

Drip some sesame oil on top before eating.

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****

Baked Chicken Casserole

Just bloody amazing....