Stewed Pork Intestine Over Wu-Ching Burner

Yields:	6 servings
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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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Just bloody amazing....