Beijing Stir - Fried Pig Intestines

Beijing Stir - Fried Pig Intestines is a traditional dish full of street - level charm, deeply loved by native Beijingers. This dish mainly uses fresh pig intestines as the ingredient. Cleaning the intestines is crucial: they need to be rubbed repeatedly with salt and vinegar to remove mucus and odors, then rinsed thoroughly with clean water to ensure a clean taste. Cut the cleaned intestines into small sections, blanch them in boiling water, and drain. Heat oil in a pan, sauté green onions, ginger, and garlic until fragrant, add the intestines and stir - fry. Then pour in a pre - mixed sauce (made from light soy sauce, dark soy sauce, cooking wine, sugar, starch, etc.) and quickly stir to coat the intestines evenly. The thick sauce clings to the intestines, giving them a shiny, reddish - brown appearance. Before serving, sprinkle with chopped green garlic or coriander for a fresh aroma. The dish offers a tender, chewy texture, with a savory flavor. Despite the main ingredient being pig intestines, the clever cooking eliminates any unpleasant smell, leaving only a rich aroma. It’s perfect with rice or as a side for drinks, commonly found in old Beijing restaurants and family meals.