As time passes, stir-fried pork intestines have been passed down from ancestors to ancestors, and become an important part of Hakka cuisine.
ginger and garlic
Slow Food Hakka Series of Stir Fried Pork Intestines with Pickles
Add tapioca flour to pork intestine, pull off fat, blitz, run water over, cut into sections.
Turn on the stove and bring the water to a boil, then remove the pickles and tomatoes from the boiling water and reserve.
(a) Pork intestines in boiling water, removed from the heat and passed through water once.
Heat oil in a pan and fry the pickles and tomatoes; reserve.
Stir in the ginger and garlic, add the onion and red pepper, stir-fry the pork intestines.
Condiments (salt, light soy sauce, oyster sauce, chicken powder, pepper, wine, sesame oil, a little sugar, rice vinegar, homemade chili sauce, water starch).
Pickles, tomatoes, stir-fry back in the pot, and finally sprinkle some oil pan.