Here is a Taiwanese classic to warm you and your friends as winter draws in. This is a rather spicy stew with a rich sauce. The main three ingredients in it are pork intestines, solidified pigs blood and tofu – of course it’s joined by seasonal vegetables and the usual assortment of Taiwanese favourite sauces and spices including sesame oil, ginger, garlic and so on. An important part of the overall flavour you will achieve is also from the fried red and black peppercorns plus the sour green vegetables. In a previous video I showed you how to make those, follow the link.
There’s a lot of ingredients for this dish, so it is never a street food, in my experience. You usually find it in the better quality traditional Taiwanese eat-in restaurants. Most of the time for this dish is in the preparation, you must cut everything as shown and prepare the intestines carefully as I showed you previously.
- pork intestines
- pigs blood
- sour green vegetables
- your choice of seasonal vegetables
- rice wine, soy sauce, ketchup
- yellow bean paste
- sesame oil
- red and black peppercorns
- chilli, spring onion, ginger, garlic greens
- garnish with coriander or garlic greens
Joanne has recorded a video showing you how to make this Taiwanese classic stew! Please watch the video below and make your own, as long as you can find the ingredients it’s easy!
Dawn intestines 五更腸旺 , traditional Taiwanese cooking video
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