Spicy Pork Intestine
Hot Dishes

Spicy Pork Intestine

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Spicy Pork Intestine

About This Recipe

This Stir-Fried Intestines with Peppers is a bold and flavorful dish that combines tender pork intestines with spicy pointed peppers for a mouthwatering experience. The dish starts with perfectly cleaned intestines, stir-fried with aromatic scallions, ginger, and garlic, then enhanced with rich Pixian bean paste, savory soy sauce, and a touch of sugar for depth. The peppers—either fiery pointed peppers or milder green peppers—add a fresh, crisp contrast. Quick stir-frying locks in the juices, while a splash of water starch creates a glossy, restaurant-quality finish. Perfect for spice lovers, this dish delivers a satisfying balance of heat, umami, and texture. Serve it hot over steamed rice for an unforgettable meal that’s both hearty and packed with bold Sichuan-inspired flavors!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • intestines 200g
The aromatics
  • pointed peppers 100g
  • green peppers 100g
  • scallions 2 stalks (50g)
The sauce & seasonings
  • ginger 5g
  • garlic 3 cloves (3g)
  • pixian bean paste 1 tbsp
  • stewed oil 1 tbsp
  • sugar 1 tsp
  • soy sauce 1 tbsp

menu_book Directions

1
Step 1
Clean the intestines and cut them into segments. Cut the pointed peppers (can be partially replaced with green peppers) into diamond shapes.
2
Step 2
Add a small amount of oil to the bottom of the wok, then add scallions, ginger, and garlic when the oil is 80% hot. After the aroma is released, add the intestines, Pixian bean paste, stewed oil, sugar, and soy sauce. After coloring, remove from the wok.
3
Step 3
Add a small amount of oil to the bottom of the wok, then add the pointed peppers when the oil is hot. Add a small amount of water and stir-fry until the peppers are 80% cooked. Then add the intestines and stir-fry for about half a minute. Finally, add a small amount of salt and an appropriate amount of water starch, and remove from the wok.

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