Dry Pot Intestine
March 17, 2025
15 Minutes
Advanced
Nutritional Information
480 kcal
Calories
28g
Protein
15g
Carbohydrates
32g
Fat
This savory Stir-Fried Pork Intestine with Tofu Skin and Mushrooms is a bold and flavorful dish that combines tender pork intestine with aromatic spices and fresh vegetables. Blanched pork intestine is stir-fried with fragrant Sichuan peppercorns, star anise, and cumin, then paired with mushrooms, onions, and tofu skin for a rich, umami-packed meal. The dish is layered with textures—crisp green peppers, chewy tofu skin, and succulent mushrooms—while a drizzle of olive oil adds a smooth finish. Topped with ham and fresh parsley, this recipe delivers a satisfying balance of heat, spice, and freshness. Perfect for adventurous eaters, it’s a hearty, restaurant-worthy meal that’s sure to impress!
Ingredients
Main Ingredients
- pork intestine
- ham
Secondary Ingredients
- onion
- tofu skin
- mushrooms
- green pepper
Sauce and Seasonings
- scallions
- ginger
- garlic
- Sichuan peppercorns
- star anise
- cumin
- olive oil
- parsley
Instructions
0% Complete
1
Step 1
Blanch the pork intestine and let it cool.
2
Step 2
Cut the onion into strips, cut the tofu skin into shreds, and cut the mushrooms into small pieces.
3
Step 3
Chop the scallions, ginger, and garlic, and cut the green pepper into shreds.
4
Step 4
Heat oil in a pan, add Sichuan peppercorns, star anise, and cumin, and stir-fry until fragrant, then add scallions, ginger, and garlic.
5
Step 5
Add mushrooms and stir-fry, add flavor enhancer, and add a small amount of water.
6
Step 6
When the mushrooms are 80% cooked, add the pork intestine and stew over high heat, with onions at the bottom and tofu skin sprinkled on top, then remove from the pot.
7
Step 7
Drizzle with olive oil after removing from the pot.
8
Step 8
Sprinkle with green pepper, ham, and parsley to serve.
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