Stewed Pork Intestine Over Wu-Ching Burner

• 1 each pork intestine
• 5 ounces duck blood curd
• 1 each cabbage sour
• 2 each red chili peppers
• 1 each garlic cloves
• 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 stock
• 1 tablespoon cornstarch mix with water to form a paste
• 2 teaspoons sesame oil

1. Rinse the pork intestine.
2. Rub with salt to clean.
3. Rinse again.
4. Cut duck blood curd and sour cabbage into 1 inch cubes.
5. Section the chilies and the garlic cloves.
6. Cook the intestine in boiling water for a while.
7. Cut into 1 inch long sections.
8. Put it in a small pot with duck blood curd and sour cabbage.
9. Heat oil in a wok.
10. Stir-fry ginger, garlic, and Chili Nam Yuey.
11. Add chilies, peppercorns, salt, sugar, and soup stock.
12. Bring to a boil.
13. Add cornstarch paste.
14. Pour it into the small pot.
15. Add garlic cloves and simmer for 40 minutes.
16. Serve over the Wu-Ching burner.
17. Drip some sesame oil on top before eating.

pork intestine, curd, cabbage sour, red chili peppers, garlic, vegetable oil, ginger slices, garlic, chili nam yuey, peppercorns, salt, stock, cornstarch, sesame oil

Taken from recipeland.com/recipe/v/stewed-pork-intestine-over-wu-c-37987 (may not work)